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Methods and procedures
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Procedure 20
Evaluation of results from qualitative methods.
€
65
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Procedure 19
Guidelines for sensory evaluation of food packaging.
€
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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Procedure 17
Guidelines for requirement specifications for food analyses.
€
65
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Procedure 13
Volumetric control.
€
65
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Procedure 12
Guide on sampling for analysis of foods.
€
65
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Procedure 11
Procedure for sensory analysis of drinking water.
€
65
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Procedure 9
Evaluation of method bias using certified reference materials.
€
65
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Procedure 8
Measurement of uncertainty in quantitative microbiological examination of foods.
€
65
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Procedure 7
Checking of UV/VIS spectrophotometers.
€
65
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Procedure 5
Estimation and expression of measurement uncertainty in chemical analysis.
€
65
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Procedure 4
Validation of chemical analytical methods.
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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 1
Calibration and performance checking of laboratory balances.
€
65
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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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