NA 057

DIN Standards Committee Food and Agricultural Products

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Drafts of NA 057

Number: 112

DIN EN 17914 2022-11 Chemical disinfectants and antiseptics - Quantitative suspension test method for the evaluation of virucidal activity of chemical disinfectants and antiseptics in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1); German and English version prEN 17914:2022 More 
DIN EN 17915 2022-11 Chemical disinfectants and antiseptics - Quantitative carrier test method for the evaluation of virucidal activity of chemical disinfectants on hard non-porous surfaces in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 2); German and English version prEN 17915:2022 More 
DIN EN 17882 2022-08 Food authenticity - DNA barcoding of meat and meat products derived from mammalia and poultry using defined mitochondrial cytochrome b and cytochrome c oxidase I gene segments; German and English version prEN 17882:2022 More 
DIN EN 17881 2022-08 Food authenticity - DNA barcoding of bivalves and products derived from bivalves using a defined mitochondrial 16S rRNA gene segment; German and English version prEN 17881:2022 More 
DIN EN ISO 7218 2022-07 Microbiology of the food chain - General requirements and guidance for microbiological examinations (ISO/DIS 7218:2022); German and English version prEN ISO 7218:2022 More 
DIN EN 17855 2022-07 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; German and English version prEN 17855:2022 More 
DIN EN ISO 17715 2022-03 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO/DIS 17715:2022); German and English version prEN ISO 17715:2022 More 
DIN EN 15761 2022-01 Pre-shaped growing media - Determination of the dimensions measured and bulk density; German and English version prEN 15761:2021 More 
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 
DIN EN ISO 5530-2 2020-06 Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020); German and English version prEN ISO 5530-2:2020 More 

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