Projects

Heat-processed foods in hermetically sealed containers — Determination of pH

90.93   Standard confirmed

Meat and meat products — Determination of chloramphenicol content — Reference method

60.60   Standard published

Meat and meat products — Determination of total phosphorus content — Spectrometric method

90.93   Standard confirmed

Meat and meat products — Determination of starch and glucose contents — Enzymatic method

90.20   Standard under periodical review

Meat and meat products — Determination of moisture content (Reference method)

90.92   Standard to be revised

Meat and meat products — Determination of total fat content

90.93   Standard confirmed

Meat and meat products — Determination of free fat content

90.93   Standard confirmed

Meat and meat products — Determination of chloride content — Part 1: Volhard method

90.93   Standard confirmed

Meat and meat products — Determination of chloride content — Part 2: Potentiometric method

90.93   Standard confirmed

Meat and meat products — Measurement of pH — Reference method

90.93   Standard confirmed

Meat and meat products — Determination of nitrite content (Reference method)

90.93   Standard confirmed

Meat and meat products — Determination of nitrate content (Reference method)

90.93   Standard confirmed

Meat and meat products — Determination of hydroxyproline content

90.93   Standard confirmed

Meat and meat products — Detection of polyphosphates

90.92   Standard to be revised

Meat products — Determination of starch content (Reference method)

90.93   Standard confirmed

Agricultural food products — Layout for a standard method of sampling from a lot

90.93   Standard confirmed

Meat and meat products — Determination of total ash

90.20   Standard under periodical review

Meat and meat products — Determination of nitrogen content (Reference method)

90.92   Standard to be revised