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Methods and procedures
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Method 167
Cholecalciferol (vitamin D3) and Ergocalciferol (vitamin D2). Determination by HPLC in foodstuffs.
€
60
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Method 168
Water acitvity. Instrumental Determination by Novasina Electronic Hygrometer and Aqua-Lab Dew Point Instrument.
€
60
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Method 169
Dry matter in foodstuffs. The vacuum method.
€
60
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Method 170
Mercury. Determination in Seafood by Flow Injection Cold Vapour Atomic Absorption Spectrometry (FI-CVAAS) after Microwave Digestion.
€
60
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Method 171
Halophilic and osmophilic microbes ('Pink' and 'Dun'). Determination in salt-cured fish products.
€
60
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Method 172
Ergosterol. Determination by HPLC in cereal.
€
60
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Method 173
Ash, gravimetric determination in foods.
€
60
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Method 174
Shigella spp. PCR method for detection in foods.
€
60
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Method 175
Aflatoxin M1 in milk and milk powder. Determination by HPLC after cleaning on an immuno affinity column.
€
60
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Method 176
Proteins. Qualitative method for detection of specific proteins (allergens) in food by immuno diffusion.
€
60
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Method 177
Aspergillus flavus and A. parasiticus. Determination in food and feed.
€
60
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Method 178
Chloride (salt). Determination in foods by potentiometric titration.
€
60
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Method 179
pH. Determination in foods.
€
60
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Method 180
Sodium. Determination in Foodstuffs by Flame Atomic Absorption Spectrometry after Microwave Digestion.
€
60
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Method 181
Fat. Determination in meat and meat products using a butyrometer according to Gerber.
€
60
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Method 182
PSP-toxins. Determination of paralytic shellfish poisoning toxins in shellfish by HPLC/fluorescence.
€
60
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Method 183
Quality control test for drinking water.
€
60
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Method 184
Aerobic count and specific spoilage organisms in fish and fish products.
€
60
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Method 185
Acrylamide. Determination in foods by liquid chromatography tandem mass spectrometry (LC-MS MS).
€
60
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Method 186
Trace elements - As, Cd, Hg, Pb and other elements. Determination by ICP-MS after pressure digestion.
€
60
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Method 187
Salmonella. Detection in foods, animal faeces and environmental materials from primary animal production using MSRV (2018)
€
60
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Method 188
Nitrate. Determination in milk and milk products by enzymatic reduction and spectrometry after Griess reaction.
€
60
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Method 189
Aerobic or anaerobic microorganisms or bacterial spores. Enumeration on blood agar.
€
60
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Method 190
Tin (Sn). Determination in foods by flame or graphite furnace atomic absorption spectrometry (AAS).
€
60
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Method 191
Tin (Sn). Determination in foods by inductively coupled plasma mass spectrometry (ICPMS).
€
60
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Method 192
Gram-negative bacteria in pasteurized milk and cream. Detection of recontamination.
€
60
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Method 194
Nitrate and nitrite. Determination of nitrate and/or nitrite in foodstuffs and water by spectrophotometry after zinc reduction and Griess reaction.
€
60
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Method 195
Pesticide residues. Analysis in foods with ethyl acetate extraction using gas and liquid chromatography with tandem mass spectrometric determination
€
60
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Method 196
Biogenic amines. HPLC determination in foods.
€
60
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Method 197
Paralytic Shellfish Toxins. Determination in mussels, clams, oysters and scallops by post-column oxidation and HPLC/ fluorescence.
€
60
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Method 198
Plant stanols and plant sterols. Determination in phytosterol enriched foods with gas chromatograph (GC-FID)
€
60
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Method 199
Fat. Determination in fish, fish feed and fish meal by LF NMR.
€
60
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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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Method 201
Quality control test - Sensory evaluation of marine oils.
€
60
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Method 202
Methylmercury: determination by isotope dilution GC-ICPMS in foodstuffs.
€
60
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Method 203
Sodium (Na). Determination by capillary electrophoresis (CE) in foodstuffs.
€
60
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Method 204
Total folate in food by LC-ESI-MS/MS. Quantification of 6 folate vitamers.
€
60
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Method 205
TRACE ELEMENTS SPECIES – Tributyltin (TBT). Determination in seafood by isotope dilution GC-ICP-MS after acid extraction and derivatization.
€
60
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Procedure 1
Calibration and performance checking of laboratory balances.
€
65
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Procedure 3
Control charts and control materials in internal quality control in food chemical laboratories.
€
65
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Procedure 4
Validation of chemical analytical methods.
€
65
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Procedure 5
Estimation and expression of measurement uncertainty in chemical analysis.
€
65
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Procedure 6
General guidelines for quality assuring sensory laboratories.
€
65
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Procedure 7
Checking of UV/VIS spectrophotometers.
€
65
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Procedure 8
Measurement of uncertainty in quantitative microbiological examination of foods.
€
65
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