Determination of acid soluble β-lactoglobulin content of heat-treated milk - Reversed phase, high performance liquid chromatographic method
Edition 1997-12

Determination of the butter type with neural network analysis of compositional parameters - Chemometric method
Edition 2003-02

Butyrometric determination of fat content of milk and milk products - Part 1: General guidance on the use of butyrometric methods and technical delivery specifications for amylalcohol
Edition 2022-02

Rapid methods for the dairy laboratory - General basic conditions and requirements for use
Edition 2004-10

Determination of Annatto content in cheese - Part 2: High performance liquid chromatographic method
Edition 2006-10

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

Milk - Determination of urea and ammonia content - Photometric method
Edition 2013-09

Milk and milk products - Determination of lactose content of lactose-reduced milk and milk products in the presence of glucose - Enzymatic method
Edition 2017-12

Food hygiene - Cook & Chill method - Hygiene requirements
Edition 2023-03

Food hygiene - Checking the effect of cleaning and disinfection on surfaces by means of rinsing procedures
Edition 2022-03