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Standards
ICS
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67
67.020
Processes in the food industry *Including food hygiene and food safety
67.040
Food products in general
67.050
General methods of tests and analysis for food products *Food microbiology, see 07.100.30 *Sensory analysis, see 67.240
67.060
Cereals, pulses and derived products *Including grains, corn, flours, baked products, etc.
67.080
Fruits. Vegetables *Including canned, dried and quick -frozen fruits and vegetables *Fruit and vegetable juices and nectars, see 67.160.20
67.100
Milk and milk products
67.120
Meat, meat products and other animal produce *Including frozen products
67.140
Tea. Coffee. Cocoa
67.160
Beverages
67.180
Sugar. Sugar products. Starch
67.190
Chocolate
67.200
Edible oils and fats. Oilseeds
67.220
Spices and condiments. Food additives
67.230
Prepackaged and prepared foods *Including baby food
67.240
Sensory analysis
67.250
Materials and articles in contact with foodstuffs *Including catering containers, and materials and articles in contact with drinking water
67.260
Plants and equipment for the food industry *Refrigerating equipment, see 27.200 *Cold rooms, see 97.130.20
Standard No.
5727 / 2006
Price
355 L.E.
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SENSORY ANALYSIS – GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS
Standard No.
5733 / 2006
Price
0 L.E.
ORGANICALLY PRODUCED FOODS - DEFINITIONS
Standard No.
5734 / 2006
Price
0 L.E.
ORGANICALLY PRODUCED FOODS - PRODUCTS AND PREPARATION OF ANIMALS AND ANIMAL PRODUCTS
Standard No.
5735 / 2006
Price
0 L.E.
ORGANICALLY PRODUCED FOODS- PRODUCTS AND PREPARATION OF HONEY
Standard No.
5736 / 2006
Price
0 L.E.
ORGANICALLY PRODUCED FOODS - PRODUCTS AND PREPARATION OF PLANTED
Standard No.
5737 / 2006
Price
0 L.E.
ORGANICALLY PRODUCED FOODS – LABELLING AND CLAIMS
Standard No.
5738 / 2006
Price
0 L.E.
ORGANICALLY PRODUCED FOODS- INSPECTION AND CERTIFICATION SYSTEMS
Standard No.
5742 / 2006
Price
370 L.E.
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Sensory analysis – Methodology – Flavour profile methods
Standard No.
5743 / 2006
Price
265 L.E.
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Determining effect of packaging on Food and beverage products during Storage.
Standard No.
5744 / 2006
Price
310 L.E.
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Bulk Sampling , Handling , and preparing Edible Vegetable oil for Sensory Evaluation
Standard No.
5748 / 2006
Price
250 L.E.
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WALNUTS FRUITS
Standard No.
558 / 2005
Price
310 L.E.
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GLASS CONTINERS FOR NON - ALCOHOLIC BEVERAGES
Standard No.
4408 / 2005
Price
280 L.E.
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ALPHA AMYLASE TEST, AS AN EFFICIENT INDICATION OF THE HEAT TREATMENT OF WHOLE EGG CONTENTS
Standard No.
1466 / 2006
Price
325 L.E.
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METHODS OF TESTING AND DETERMINATION OF PESTICIDE RESIDUES IN FOODS A- CHLORINATED & PHOSPHORIC PESTICIDE
Standard No.
1711 / 2005
Price
250 L.E.
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ORANGE FRUITS READY FOR FRESH CONSUMPTION
Standard No.
1794 / 2005
Price
250 L.E.
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MANDARIN FRUITS READY FOR FRESH CONSUMPTION
Standard No.
4036 / 2005
Price
265 L.E.
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SORGHUM FLOUR
Standard No.
4410 / 2005
Price
250 L.E.
Add To Cart
GREEN COFFEE – PREPARATION OF SAMPLES FOR USE IN SENSORY ANALYSIS.
Standard No.
4768 / 2005
Price
400 L.E.
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CEREALS AND ITS PRODUCTS - BULGAR
Standard No.
1216 / 2008
Price
250 L.E.
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SAMPLING IN PROCESSED FRUITS AND VEGETABLES ALCOHOLIC AND NON ALCOHOLIC BEVERAGES
Standard No.
191-2 / 2014
Price
370 L.E.
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YEAST Part : 2 METHODS OF ANALYSIS AND TESTING FOR YEAST
Standard No.
1698 / 1989
Price
0 L.E.
MOTHODS OF ANALYSIS AND TESTING FOR CROWNS
Standard No.
683 / 1994
Price
0 L.E.
METHODS OF TESTING FRUIT JUICES
Standard No.
1435 / 2008
Price
250 L.E.
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CANNED COOKED LEGUMES WITH MEAT
Standard No.
4206 / 2003
Price
325 L.E.
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REFRACT METERS FOR THE MEASUREMENT OF THE SUGAR CONTENT FRUIT JUICES
Standard No.
1251 / 1991
Price
0 L.E.
WHEAT FLOUR WITH ITS DIFFERENT EXTRACTION
Standard No.
1671 / 1988
Price
0 L.E.
NATURAL COLOURING MATTERS USED IN FOODSTUFFS ( ANNATTO EXTRACT )
Standard No.
995 / 1970
Price
0 L.E.
CALIBRATION OF NESSELER CYLINDERS
Standard No.
1334-6 / 1976
Price
0 L.E.
Methods of measurement of performance for television - Part 6: Stability.(withdrawn)
Standard No.
1682 / 1988
Price
0 L.E.
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