STN - Slovak standards

Food authenticity - Food authenticity and fraud - Concepts, terms and definitions

Available design: Print design

Food authenticity - Determination of the sum of 16-O-Methylcafestol, 16-O-Methylkahweol and their derivatives in roasted coffee by H-qNMR

Available languages: English

Available design: Print design

Food authenticity - Determination of 16-O-Methylcafestol content of green and roasted coffee - HPLC-method

Available languages: English

Available design: Print design

Food authenticity - Quantitation of equine DNA relative to mammalian DNA in raw beef (meat)

Available languages: English

Available design: Print design

Food authenticity - Determination of the 13C value of mono- (fructose and glucose), di-, and trisaccharides in honey by liquid chromatography-isotope ratio mass spectrometry (LC-IRMS)

Available languages: English

Available design: Print design

Food authenticity - Determination of C and/or N isotope ratios in food by Elemental Analyser - Isotope Ratio Mass Spectrometry (EA-IRMS)

Available languages: English

Available design: Print design

Food authenticity - Quantitation of roe deer DNA relative to mammalian DNA in meat and meat products by real-time PCR

Available languages: English

Available design: Print design

Biotechnology. Large-scale process and production. General requirements for management and organization for strain conservation procedures

Available languages: Slovak

Available design: Print design

Biotechnology. Large-scale process and production. Plant building according to the degree of hazard

Available languages: Slovak

Available design: Print design

Biotechnology. Large-scale process and production. Procedures for fermentation and downstream processes

Available languages: Slovak

Available design: Print design