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Technical rule [CURRENT]

BVL L 18.00-26

Untersuchung von Lebensmitteln - Bestimmung von Opiumalkaloiden in Feinen Backwaren mit Mohn mittels LC-MS/MS
Edition 2025-08

Technical rule [CURRENT]

BVL L 18.02-1

Untersuchung von Lebensmitteln; Bestimmung von Milchsäure und 3-Hydroxybuttersäure in Feinen Backwaren aus Biskuitmasse
Edition 1988-12

Technical rule [CURRENT]

BVL L 20.01-1

Inspection of foodstuffs; determination of the preservative agents' content in mayonnaise and mayonnaise products
Edition 1984-11

Technical rule [CURRENT]

BVL L 20.01-2

Untersuchung von Lebensmitteln; Allgemeine Hinweise für die mikrobiologische Untersuchung von Mayonnaisen, emulgierten Soßen und kalten Fertigsoßen
Edition 1990-06

Technical rule [CURRENT]

BVL L 20.01/02-1

Measurement of the pH-value in mayonnaise and emulsified sauces
Edition 1980-05

Technical rule [CURRENT]

BVL L 20.01/02-2

Determination of the total acid content in mayonnaise and emulsified sauces
Edition 1980-05

Technical rule [CURRENT]

BVL L 20.01/02-3

Determination of the dry matter content in mayonnaise and emulsified sauces
Edition 1980-05

Technical rule [CURRENT]

BVL L 20.01/02-4

Determination of the salt content in mayonnaise and emulsified sauces
Edition 1980-05

Technical rule [CURRENT]

BVL L 20.01/02-5

Determination of the total fat content in mayonnaise and emulsified sauces
Edition 1980-05

Technical rule [CURRENT]

BVL L 20.01/02-6

Untersuchung von Lebensmitteln - Bestimmung des Eigelbgehaltes in Mayonnaise und emulgierten Soßen (Chinolin-Molybdat-Methode)
Edition 2014-08

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