NA 057

DIN Standards Committee Food and Agricultural Products

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Drafts of NA 057

Number: 93

DIN ISO 10362-1 2020-07 Cigarettes - Determination of water in total particular matter from the mainstream smoke - Part 1: Gas-chromatographic method (ISO 10362-1:2019); Text in German and English More 
DIN ISO 5550 2020-06 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006); Text in German and English More  Read draft and comment
DIN ISO 16649-2 2020-06 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of β-glucuronidase-positive Escherichia coli - Part 2: Colony-count technique at 44 °C using 5-bromo-4-chloro-3-indolyl β-D-glucuronide (ISO 16649-2:2001); Text in German and English More  Read draft and comment
DIN EN 17521 2020-06 Foodstuffs - Determination of Alternaria toxins in tomato, wheat and sunflower seeds by SPE clean-up and HPLC-MS/MS; German and English version prEN 17521:2020 More  Read draft and comment
DIN EN 17517 2020-06 Animal feeding stuffs: Methods of sampling and analysis - Determination of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) with on-line HPLC-GC-FID analysis; German and English version prEN 17517:2020 More  Read draft and comment
DIN ISO 5544 2020-06 Caseins - Determination of "fixed ash" (Reference method) (ISO 5544:2008); Text in German and English More  Read draft and comment
DIN ISO 5545 2020-06 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008); Text in German and English More  Read draft and comment
DIN EN ISO 24443 2020-06 Determination of sunscreen UVA photoprotection in vitro (ISO/DIS 24443:2020); German and English version prEN ISO 24443:2020 More  Read draft and comment
DIN ISO 21422 2020-06 Milk, milk products, infant formula and adult nutritionals - Determination of chloride - Potentiometric titration method (ISO 21422:2018); Text in German and English More  Read draft and comment
DIN EN ISO 5530-1 2020-06 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020 More  Read draft and comment

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