STN - Slovak standards

Foodstuffs - HPLC method for the determination of xanthophylls in fish flesh - Part 2: Identification of the enantiomer ratio of astaxanthin

Available languages: English

Available design: Print design

Methods of test for ice creams

Available languages: Czech

Available design: Print design

Microbiology of the food chain - Methods for the detection of Anisakidae L3 larvae in fish and fishery products - Part 1: UV-press method (ISO 23036-1:2021)

Available languages: English

Available design: Print design

Microbiology of the food chain - Methods for the detection of Anisakidae L3 larvae in fish and fishery products - Part 2: Artificial digestion method (ISO 23036-2:2021)

Available languages: English

Available design: Print design

Sampling of confectionery products and durable pastry

Available languages: Czech

Available design: Print design

Methods of test for sweets and durable pastry. Common test methods

Available languages: Czech

Available design: Print design

Test methods for sweets and durable pastry. General provisions

Available languages: Czech

Available design: Print design

Methods of test for sweets and durable pastry. Determination of moisture content

Available languages: Czech

Available design: Print design

Methods of test for sweets and durable pastry. Determination of fat content

Available languages: Czech

Available design: Print design

Methods of tests for sweets and durable pastry. Determination of saccharides

Available languages: Czech

Available design: Print design