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Method 139
Metals. Determination by atomic absorption spectrophotometry in foodstuffs.
€
60
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0
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Procedure 6
General guidelines for quality assuring sensory laboratories.
€
65
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Procedure 31
Guidelines for sensory evaluation of bread.
€
65
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Method 200
Histamine. HPLC determination with post-column derivatization and fluorescence detection in fish and fish products.
€
60
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0
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Procedure 30
Statistical Evaluation of Results from Quantitative Microbiological Methods.
€
65
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Method 199
Fat. Determination in fish, fish feed and fish meal by LF NMR.
€
60
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Procedure 28
Guidelines for reporting sensory data.
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65
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Method 179
pH. Determination in foods.
€
60
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Method 198
Plant stanols and plant sterols. Determination in phytosterol enriched foods with gas chromatograph (GC-FID)
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60
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Procedure 27
Measurement uncertainty in sensory analysis.
€
65
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Procedure 26
Control and internal calibration of thermometers and temperature control on microbiological laboratories
€
65
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0
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Procedure 25
Recovery information in analytical measurement.
€
65
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Procedure 24
Guidelines for quality assurance for food chemical laboratories.
€
65
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Procedure 23
Guide on quality assurance in microbiological laboratories.
€
65
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Procedure 22
Considerations regarding evaluation of immunochemical test kits for food analysis.
€
65
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