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Procedure 12
Guide on sampling for analysis of foods.
€
65
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Procedure 8
Measurement of uncertainty in quantitative microbiological examination of foods.
€
65
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Method 117
Pathogenic Yersinia enterocolitica. Detection in food, animal feed and environmental samples.
€
60
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Procedure 30
Statistical Evaluation of Results from Quantitative Microbiological Methods.
€
65
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Method 38
Acid value/free fatty acids. Determination in fats.
€
60
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Procedure 5
Estimation and expression of measurement uncertainty in chemical analysis.
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65
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Procedure 4
Validation of chemical analytical methods.
€
65
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Method 131
Fat. Determination according to SBR in meat and meat products.
€
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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Procedure 33
QUALITY ASSURANCE OF PCR: Organisation and operation of PCR analyses in food and feed microbiology laboratories.
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65
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Procedure 6
General guidelines for quality assuring sensory laboratories.
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65
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Procedure 13
Volumetric control.
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65
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Method 119
Thermotolerant Campylobacter. Detection, semi-quantitative and quantitative determination in foods and drinking water.
€
60
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Procedure 26
Control and internal calibration of thermometers and temperature control on microbiological laboratories
€
65
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Procedure 18
The use of reference materials, reference strains and control charts in a food microbiological laboratory.
€
65
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