Найдено: 21
Overview ISO 6630:1986, titled Documentation - Bibliographic Control Characters, is an international standard developed by the International Organization for Standardization (ISO) to support efficien…
Overview ISO 6633:1984 specifies a flameless atomic absorption spectrometric method for determining the lead content in fruits, vegetables, and their derived products. Developed by the International…
Overview ISO 6632:1981 specifies a laboratory method for the determination of volatile acidity in fruits, vegetables and derived products. The procedure uses steam distillation to entrain volatile ac…
Overview ISO 6638-2:1984 specifies a titrimetric (routine) method for determining formic acid content in fruit and vegetable products. The method is based on quantitative entrainment of formic acid b…
Overview ISO 6636-2:1981 - "Fruits, vegetables and derived products - Determination of zinc content - Part 2: Atomic absorption spectrometric method" specifies an atomic absorption spectrometry (AAS)…
Overview ISO 6639-1:1986 - "Cereals and pulses - Determination of hidden insect infestation - Part 1: General principles" sets out the fundamental principles for detecting and measuring hidden insect…
Overview - ISO 6634:1982 (Arsenic in fruits & vegetables) ISO 6634:1982 specifies a spectrophotometric method for the determination of arsenic content in fruits, vegetables and derived products. The…
Overview ISO 6636-1:1986 specifies a polarographic method for the determination of zinc content in fruits, vegetables and derived products. The procedure covers sample drying and ashing, acid digesti…
Overview ISO 6637:1984 specifies a flameless atomic absorption method for the determination of mercury content in fruits, vegetables and derived products. The procedure decomposes organic matter in a…
Overview ISO 6635:1984 specifies a standardized method for the determination of nitrite and nitrate content in fruits, vegetables, and derived products using a molecular absorption spectrometric meth…
Overview ISO 6639-4:2025 - Cereals and pulses - Determination of hidden insect infestation - Part 4: Rapid methods specifies four rapid methods to estimate or detect hidden insect infestation in cere…
Overview ISO 6636-3:1983 is an international standard developed by ISO for the determination of zinc content in fruit and vegetable products using the dithizone spectrometric method. This method is e…
Overview ISO 663:2017, titled "Animal and vegetable fats and oils - Determination of insoluble impurities content," is an international standard developed by ISO Technical Committee ISO/TC 34, Subcom…
Overview ISO 6639-4:1987 is Part 4 of the ISO series on “Cereals and pulses - Determination of hidden insect infestation.” This part specifies rapid methods for detecting or estimating hidden insect…
Overview ISO 6639-1:2025 - "Cereals and pulses - Determination of hidden insect infestation - Part 1: General principles" defines the general principles for detecting insect pests that develop inside…
Overview ISO 6638-1:1985 specifies a gravimetric laboratory method for the determination of formic acid in fruit and vegetable products. The procedure uses steam entrainment (distillation) to transfe…
Overview ISO 6639-2:2025 - "Cereals and pulses - Determination of hidden insect infestation - Part 2: Sampling" specifies standardized methods for sampling cereals and pulses (grain) in bags or bulk…
Overview ISO 6639-2:1986 (part of the ISO 6639 series) sets out accepted methods for sampling cereals and pulses to determine hidden insect infestation. It covers general principles, required apparat…
Overview ISO 6639-3:1986 - "Cereals and pulses - Determination of hidden insect infestation - Part 3: Reference method" is the ISO reference procedure for detecting and quantifying insects that are h…
Overview ISO 6631:2025 - Tissue-engineered medical products - Quantification of bovine type I collagen marker peptide with liquid chromatography - Tandem mass spectrometry (LC‑MS/MS) provides a stand…