STN - Slovak standards

Foodstuffs - Determination of elements and their chemical species -Determination of Ag, As, Cd, Co, Cr, Cu, Mn, Mo, Ni, Pb, Se, Tl, U and Zn in foodstuffs by inductively coupled plasma mass spectrometry (ICP-MS) after pressure digestion

Available languages: English

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Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims

Available languages: Slovak

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Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims (ISO 23662:2021)

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Foodstuffs - Minimum performance requirements for quantitative measurement of the food allergens milk, egg, peanut, hazelnut, almond, walnut, cashew, pecan nut, brazil nut, pistachio nut, macadamia nut, wheat, lupine, sesame, mustard, soy, celery, fish, molluscs and crustaceans

Available languages: English

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Foodstuffs - Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride-AAS) following acid extraction

Available languages: English

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Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD

Available languages: English

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Foodstuffs - Vegetable oils and foodstuff on basis of vegetable oils - Determination of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) with on-line HPLC-GC-FID analysis

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Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2026)

Available languages: English

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Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)

Available languages: English

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Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)

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