Reference conditions, normal conditions, normal volume; concepts and values
Edition 1990-01

Microbiological analysis of meat and meat products - Determination of Enterococcus faecalis and Enterococcus faecium - Spatula method (reference method)
Edition 2017-04

Microbiological examination of meat and meat products - Determination of Enterobacteriaceae - Part 1: Spatula method (reference method)
Edition 2019-06

Microbiological analysis of milk - Enumeration of yeasts and moulds - Reference method
Edition 2025-09

Determination of the total solids content of milk and cream; reference method
Edition 1988-10

Determination of free acidity of caseins; reference method
Edition 1983-03

Determination of lactoperoxidase activity in milk - Part 1: Photometric method (Reference method)
Edition 2002-08

Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 1: Reference method for roasted coffee
Edition 2009-06

Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 2: Reference method for soluble coffee
Edition 2005-05

Analysis of tea and tea products - Determination of theobromine and caffeine content of fluid tea drinks - Part 2: HPLC-reference method (for low theobromine contents also)
Edition 1997-10