Items starting with P Files

Pros20

  • Evaluation of results from qualitative methods (NMKL Procedure No. 20, 2007)

Pros19

  • Guideline for sensorial Analysis of Food containers/packages (NMKL Procedure No. 19, 2007)

Pros18

  • The use of reference materials, reference strains and control charts in a food microbiological laboratory. (NMKL Procedure No. 18, 2006)

Pros17

  • Guidelines for requirement specifications for food analyses. (NMKL Procedure No. 17, 2006)
  • Aistinvarainen laadunvalvonta (NMKL Procedure No. 17, 2006).

Pros14

  • SENSVAL: Guidelines for internal control in sensory analysis laboratories (NMKL Procedure No. 14, 2004 incl. 2013 revision)

Pros13

  • Volumetric control (NMKL Procedure No. 13, 2003)

Pros12

  • Guide on sampling for analysis of foods (NMKL Procedure No. 12, 2014)

Pros11

  • Procedure for sensory analysis of drinking water (NMKL Procedure No. 11, 2010)
  • Juomaveden aistinvarainen arviointi (NMKL Procedure No. 11, 2010)

Pros10

  • Control of Microbiological Media (NMKL Procedure No. 10, 2001, Ed. 2, 2018)

Proc32

  • Verification of microbiological methods (NMKL Procedure No. 32, 2017)

Pros6

  • General guidelines for quality assuring sensory laboratories (NMKL procedure No. 6, 2. Ed. 2016, in Danish only)

Pros16

  • Sensory quality control.
  • Aistinvarainen laadunvalvonta

Pros3

  • Control charts and control materials in internal quality control in food chemical laboratories (NMKL Procedures No. 3, 2. Ed., 2016)

Pros4

  • Validation of chemical analytical methods (NMKL Procedure No. 4, 2009)

Pros5

  • Estimation and expression of measurement uncertainty in chemical analysis (NMKL Procedure No. 5, 2003)
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