1. Milk. Quantitative determination of microbiological quality. Guidance for establishing and verifying a conversion relationship between results of an alternative method and anchor method results. (19th March 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (30 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Sensory analysis. Methodology. Triangle test. (23rd March 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (24 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. BS EN ISO 24223. Cheese. Guidance on sample preparation for physical and chemical testing. (16th March 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (17 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Microbiology of the food chain. Horizontal method for determination of hepatitis A virus and norovirus using real-time RT-PCR. Method for quantification Part 1, (30th April 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (54 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Tracked Changes. Maize. Determination of moisture content (on milled grains and on whole grains). (14th June 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (78 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Foodstuffs. General guidelines for the validation of qualitative real-time PCR methods. Single-laboratory validation Part 1, (29th June 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (26 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Methods for microbiological examination of meat and meat products. Enumeration of Brochothrix thermosphacta. Colony-count technique Part 3, (15th April 1997) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Methods for chemical analysis of cheese. Determination of citric acid content of cheese and processed cheese products (enzymatic method) Part 7, (15th August 1997) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (18 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Methods of test for meat and meat products. Determination of moisture content (reference method) Part 3, (15th April 1997) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (10 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Method for determination of titratable acidity of fruit and vegetable juices. (15th June 1997) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗