2. Getting involved
  3. Standards Committees
  4. NAL
NA 057

DIN Standards Committee Food and Agricultural Products

About NAL Projects Drafts Publications Documents withdrawn without replacement National committees European committees International committees

Search list

Projects of NA 057

Number: 485

DIN EN 16620 rev 2026-09-29 Foodstuffs - Determination of furan and two isomeric methylfuran derivatives (2-methylfuran, 3-methylfuran) in coffee and coffee products using gas chromatography with downstream mass selective detection (GC-MS) More  Comment 
DIN EN ISO 23275-2 rev 2026-09-29 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 2: Quantification of cocoa butter equivalents More  Comment 
DIN EN ISO 23275-1 rev 2026-09-29 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 1: Determination of the presence of cocoa butter equivalents More  Comment 
ISO/AWI 23275-1 2026-09-24 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 1: Determination of the presence of cocoa butter equivalents More  Comment 
ISO/AWI 23275-2 2026-09-24 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 2: Quantification of cocoa butter equivalents More  Comment 
ISO/DIS 11053 2026-09-24 Vegetable fats and oils - Determination of cocoa butter equivalents in milk chocolate More  Comment 
DIN EN ISO 7932 rev 2026-09-21 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of presumptive Bacillus cereus - Colony-count technique at 30 degrees C More  Comment 
ISO/AWI 7932 2026-09-15 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of presumptive Bacillus cereus - Colony-count technique at 30 degrees C More  Comment 
ISO/AWI 13559 2026-09-07 Microbiology of the food chain - Horizontal method for the enumeration of contaminating microorganisms - Colony count at 30 °C by the surface plating technique More  Comment 
ISO/AWI 26699 2026-09-04 Microbiology of the food chain - Horizontal method for the evaluation of Commercial Sterility by streaking method More  Comment 

TOP