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Vegetable sample preparation quarter method

Vegetable sample preparation quarter method, Total:78 items.

In the international standard classification, Vegetable sample preparation quarter method involves: General methods of tests and analysis for food products, Fruits. Vegetables, Leather technology, Beverages, Meat, meat products and other animal produce.

PL-PKN, Vegetable sample preparation quarter method

PN A75052-04-1990 Fruits, vegetables and vegetable-meat products Methods of microbiological analyses Preparation of test samples for microbiological examination
PN A75052-01-1990 Fruits, vegetables and vegetable — meat products Methods of microbiological analyses General statements
PN A75052-18-1990 Fruits, vegetables and vegetable-meat products Methods of microbiological analyses Determination of molds by Howard method
PN A75101-15-1990 Fruit and vegetable products Preparation of camples and testing methods Determination of net weight and drained weight of canned fruits and yegetables
PN A75105-1985 Fruit and vegetable products Determination of net weight and drained weight of canned fruits and yegetables
PN A75101-04-1990 Fruit and vegetable products Preparation of samples and testing methods Determination of total acidity
PN A75101-10-1990 Fruit and vegetable products Preparation of samples and testing methods Determination of chloride content
PN A75101-12-1990 Fruit and vegetable products Preparation of samples and testing methods Determination of carotenoids and /3-carotene content
PN A75101-29-1990 Fruit and vegetable products Preparation of samples and testing methods Detection- of artificial dyeings
PN A75101-06-1990 Fruit and vegetable products Preparation of samples and testing methods Determination of pH by potentiometric method
PN A75101-02-1990 Fruit and vegetable products Preparation of sampl.es and testing methods Determination of total extract
PN A75101-09-1990 Fruit and vegetable products Preparation of samples and testingmethods Determination of ethanol content
PN A75101-26-1990 Fruit and vegetable products Preparation of samples and testing methods Determination of formic acid content
PN A75101-19-1990 Fruit and vegetable products Preparation of samples and testing methods Determination of water absorption ability
PN A75101-08-1990 Fruit and vegetable products Preparation of samples and testing methods Determination of total ash content and its alkalinity
PN A75101-05-1990 Fruit and vegetable products Preparation of sarriples and testing methods Determination of volatile acidity
PN A75101-16-1990 Fruit and vegetable produtts Preparation of samples and testing methods Determination of fruits or vegetables with defects
PN A75101-24-1990 Fruit and vegetable products Preparation ot' samples and testing methods Determination of benzoic acid content
PN A75101-25-1990 Fruit and vegetable products Preparation of samples and testing methods Determination of sorbic acid Content
PN A75101-11-1990 Fruit and vegetable products Preparation of samples and testing methods Determination of ascorbic acid conten
PN A75101-17-1990 Fruit and vegetable products Preparation of samples and testing methods Determination of organie impurities content
PN A75101-18-1990 Fruit and vegetable products Preparation of samples and testing methods Determination of minera? impurities content
PN A75101-23-1990 Fruit and vegetable products Preparation of samples and testing methods Determination of total sulphur dioxide content
PN A75101-01-1990 Fruit and vegetable products Preparation of samples and testing methods General principles and rang? of standard
PN A75101-20-1990 Fruit and vegetable products Preparation of samples and testingmethods Determination of starch content in dry pomace
PN A75101-07-1990 Fruit and vegetable products Preparation of samples and testing methods Determination of sugar content and nonsugar extract
PN A75052-20-1990 Fruits, vegetables and vegetable-meat products Methods of microbiological analyses Microbiological purity control of packing, devices and auxiliary e?uipments
PN-EN 12014-2-2018-01 P Foodstuffs--Determination of nitrate and/or nitrite content--Part 2: HPLC/IC method for the determination of nitrate content of vegetables and vegetable products

RU-GOST R, Vegetable sample preparation quarter method

GOST 26671-2014 Fruit and vegetable products, canned meat and meat-vegetable products. Preparation of test samples for laboratory analyses
GOST 34129-2017 Fruits and vegetables salted, pickled and fermented. Acceptance rules, methods of sampling
GOST 8756.10-2015 Fruit and vegetable products. Methods for determination of volume and mass fraction of the pulp
GOST EN 12014-2-2014 Foodstuffs. Determination of nitrate and/or nitrite content. Part 2. HPLC/IC method for the determination of nitrate content of vegetables and vegetable products
GOST 33608-2015 Meat and meat products. Identification of non-meat ingredients of vegetable origin using gas chromatography with mass spectrometry detection

CZ-CSN, Vegetable sample preparation quarter method

CSN 56 0253-2002 Method of sampling for the official control of pesticide residues in and on fruit and vegetables

GOSTR, Vegetable sample preparation quarter method

GOST 34110-2017 Frozen fruits, vegetables, mushrooms and derived products. Acceptance rules and methods of sampling

Professional Standard - Agriculture, Vegetable sample preparation quarter method

GB 12283-1990 Decomposition method of organic matter in fruits, vegetables and products
NY/T 1600-2008 Determination of tannin content in fruit, vegetable and derived product. Spectrophotometry method

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Vegetable sample preparation quarter method

GB/T 12283-1990 Fruits,vegetables and derived products--Decomposition method of organic matter

American Society for Testing and Materials (ASTM), Vegetable sample preparation quarter method

ASTM D6406-99(2020) Standard Test Method for Analysis of Sugar in Vegetable Tanning Materials
ASTM D6407-99(2020) Standard Test Method for Analysis of Iron and Copper in Vegetable Tanning Materials

Sichuan Provincial Standard of the People's Republic of China, Vegetable sample preparation quarter method

DB51/T 1551-2012 Technical specifications for field collection and preparation of crop samples Part 1 Bulk vegetables

International Organization for Standardization (ISO), Vegetable sample preparation quarter method

ISO 5515:1979 Fruits, vegetables and derived products; Decomposition of organic matter prior to analysis; Wet method
ISO 5516:1978 Fruits, vegetables and derived products; Decomposition of organic matter prior to analysis; Ashing method
ISO 5518:2007 Fruits, vegetables and derived products - Determination of benzoic acid content - Spectrophotometric method
ISO 6638-2:1984 Fruit and vegetable products; Determination of formic acid content; Part 2 : Routine method
ISO 5518:1978 Fruits, vegetables and derived products; Determination of benzoic acid content; Spectrophotometric method
ISO 6638-1:1985 Fruit and vegetable products; Determination of formic acid content; Part 1 : Gravimetric method
ISO 6636-1:1986 Fruits, vegetables and derived products; Determination of zinc content; Part 1 : Polarographic method
ISO 6557-1:1986 Fruits, vegetables and derived products; Determination of ascorbic acid; Part 1 : Reference method
ISO 6636-3:1983 Fruit and vegetable products; Determination of zinc content; Part 3 : Dithizone spectrometric method
ISO 6557-2:1984 Fruits, Vegetables and Derived Products - Determination of Ascorbic Acid Content - Part 2: Routine Methods First Edition; (Withdrawn)
ISO 6558-2:1992 Fruits, vegetables and derived products; determination of carotene content; part 2: routine methods
ISO 6636-2:1981 Fruits, vegetables and derived products; Determination of zinc content; Part 2 : Atomic absorption spectrometric method
ISO 6561-2:2005 Fruits, vegetables and derived products - Determination of cadmium content - Part 2: Method using flame atomic absorption spectrometry
ISO 6635:1984 Fruits, vegetables and derived products; Determination of nitrite and nitrate content; Molecular absorption spectrometric method
ISO 6561-1:2005 Fruits, vegetables and derived products - Determination of cadmium content - Part 1: Method using graphite furnace atomic absorption spectrometry
ISO 6634:1982 Fruits, vegetables and derived products; Determination of arsenic content; Silver diethyldithiocarbamate spectrophotometric method
ISO 6560:1983 Fruit and vegetable products; Determination of benzoic acid content (benzoic acid contents greater than 200 mg per litre or per kilogram); Molecular absorption spectrometric method

NL-NEN, Vegetable sample preparation quarter method

NEN 2839-1971 Fruit and vegetable products. Determination of motsture content (co-distillation method)

Taiwan Provincial Standard of the People's Republic of China, Vegetable sample preparation quarter method

CNS 8625-2004 Method of test for fruit and vegetable products－Determination of ash insoluble in hydrochloric acid

German Institute for Standardization, Vegetable sample preparation quarter method

DIN EN 12014-2:1997 Foodstuffs - Determination of nitrate and/or nitrite content - Part 2: HPLC/IC method for the determination of nitrate content of vegetables and vegetable products; German version EN 12014-2:1997
DIN EN 12014-7:1998 Foodstuffs - Determination of nitrate and/or nitrite content - Part 7: Continuous flow method for the determination of nitrate content of vegetables and vegetable products after cadmium reduction; German version EN 12014-7:1998

VN-TCVN, Vegetable sample preparation quarter method

TCVN 7812-1-2007 Fruit and vegetable products.Determination of formic acid content.Part 1: Gravimetric method
TCVN 7812-2-2007 Fruit and vegetable products.Determination of formic acid content.Part 2: Routine method
TCVN 7814-2007 Foodstuffs.Determination of nitrate and/or nitrite content.Part 2: HPLC/LC method for the determination of nitrade content of vegetables and vegetable products
TCVN 7810-2007 Fruit and vegetable products.Determination of benzoic acid content (benzoic acid contents greater than 200 mg per litre or per kilogram).Molecular absorption spectrometry method

British Standards Institution (BSI), Vegetable sample preparation quarter method

BS ISO 5518:2007 Fruits, vegetables and derived products - Determination of benzoic acid content - Spectrophotometric method

Association Francaise de Normalisation, Vegetable sample preparation quarter method

NF V03-010-2*NF EN 12014-2:2017 Foodstuffs - Determination of nitrate and/or nitrite content - Part 2 : HPLC/IC method for the determination of nitrate content of vegetables and vegetable products
NF V03-010-2:1997 Foodstuffs. Determination of nitrate and/or nitrite content. Part 2 : HPLC/IC method for the determination of nitrate content of vegetables and vegetable products.

European Committee for Standardization (CEN), Vegetable sample preparation quarter method

EN 12014-2:1997 Foodstuffs - Determination of nitrate and/or nitrite content - Part 2: HPLC/IC method for the determination of nitrate content of vegetables and vegetable products
EN 12014-2:2017 Foodstuffs - Determination of nitrate and/or nitrite content - Part 2: HPLC/IC method for the determination of nitrate content of vegetables and vegetable products
EN 12014-7:1998 Foodstuffs - Determination of nitrate and/or nitrite content - Part 7: Continuous flow method for the determination of nitrate content of vegetables and vegetable products after cadmium reduction

农业农村部, Vegetable sample preparation quarter method

NY/T 3082-2017 Determination of chlorophyll content in fruits, vegetables and their products Spectrophotometric method

Lithuanian Standards Office , Vegetable sample preparation quarter method

LST ISO 5518:2007 Fruits, vegetables and derived products Determination of benzoic acid content Spectrophotometric method (ISO 5518:2007, identical)

Standard Association of Australia （SAA）, Vegetable sample preparation quarter method

AS/NZS 2891.2.1:2014

未注明发布机构, Vegetable sample preparation quarter method

BS ISO 6561-2:2005(2010) Fruits, vegetables and derived products — Determination of cadmium content — Part 2 : Method using flame atomic absorption spectrometry
BS ISO 6561-1:2005(2010) Fruits, vegetables and derived products — Determination of cadmium content — Part 1 : Method using graphite furnace atomic absorption spectrometry

US-CFR-file, Vegetable sample preparation quarter method

CFR 7-75.42-2014 Agriculture. Part75:Regulations for inspection and certification of quality of agricultural and vegetable seeds. Section75.42:Sampling and sealing.