DIN - Page 3/2582

• Norma Técnica DIN 10123

  Title: Analysis of foodstuffs - Detection of salmonellae with immunoassays
  Entity: DIN
  Subject: Food testing and analysis

• Norma Técnica DIN 10124

  Title: ATP measuring - Fundamentals for the measuring of the hygienic status with bioluminescence-method
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 1013

  Title: Steel Bars; Hot Rolled Rounds; Dimensions, Weights, Tolerances
  Entity: DIN
  Subject: Steel bars and rods

• Norma Técnica DIN 1013 Auswahl 1

  Title: Steel bars; hot rolled rounds, selection for shipbuilding
  Entity: DIN
  Subject: Steel bars and rods

• Norma Técnica DIN 1013-1

  Title: Steel Bars; Hot Rolled Round Steel for General Purposes; Dimensions, Permissible Variations for Dimension and Form
  Entity: DIN
  Subject: Steel bars and rods

• Norma Técnica DIN 1013-2

  Title: Steel Bars; Hot Rolled Round Steel for Special Purposes; Dimensions, Permissible Variations for Dimension and Form
  Entity: DIN
  Subject: Steel bars and rods

• Norma Técnica DIN 10134

  Title: General method-specific requirements for detection of microorganisms with polymerase chain reaction (PCR) in foodstuffs
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10135

  Title: Microbiology of food and animal feeding stuffs - Polymerase chain reaction (PCR) for the detection of food-borne pathogens - Method for the detection of salmonella
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 1014-1

  Title: Steel Bars; Hot Rolled Squares for General Purpose; Dimensions, Permissible Deviations on Dimension and Form
  Entity: DIN
  Subject: Steel bars and rods

• Norma Técnica DIN 1014-2

  Title: Steel Bars; Hot Rolled Squares for Special Purpose; Dimensions, Permissible Deviations on Dimension and Form
  Entity: DIN
  Subject: Steel bars and rods

• Norma Técnica DIN 10140

  Title: Testing of meat and meat products; determination of total fat content
  Entity: DIN
  Subject: Meat and meat products

• Norma Técnica DIN 10141

  Title: Analysis of meat and meat products; determination of chloride content
  Entity: DIN
  Subject: Meat and meat products

• Norma Técnica DIN 10142

  Title: Analysis of meat and meat products; determination of moisture content
  Entity: DIN
  Subject: Meat and meat products

• Norma Técnica DIN 10143

  Title: Analysis of meat and meat products; determination of free fat content
  Entity: DIN
  Subject: Meat and meat products

• Norma Técnica DIN 10144

  Title: Analysis of meat and meat products; determination of hydroxyproline content, reference method
  Entity: DIN
  Subject: Meat and meat products

• Norma Técnica DIN 10145-1

  Title: Analysis of meat and meat products; determination of total phosphorus content, reference method
  Entity: DIN
  Subject: Meat and meat products

• Norma Técnica DIN 10145-2

  Title: Analysis of meat and meat products; determination of total phosphorus content, spectrophotometric method
  Entity: DIN
  Subject: Meat and meat products

• Norma Técnica DIN 10146

  Title: Analysis of meat and meat products; measurement of pH, reference method
  Entity: DIN
  Subject: Meat and meat products

• Norma Técnica DIN 10147

  Title: Analysis of meat and meat products; determination of nitrate content, reference method
  Entity: DIN
  Subject: Meat and meat products

• Norma Técnica DIN 10148

  Title: Analysis of meat and meat products; determination of nitrite content, reference method
  Entity: DIN
  Subject: Meat and meat products

• Norma Técnica DIN 1015

  Title: Steel Bars; Hot Rolled Hexagon Steel; Dimensions, Weights, Permissible Variations
  Entity: DIN
  Subject: Steel bars and rods

• Norma Técnica DIN 1016

  Title: Steel flat products; hot rolled sheet and strip; limit deviations, form and mass tolerances
  Entity: DIN
  Subject: Flat steel products and semi-products

• Norma Técnica DIN 10160

  Title: Analysis of meat and meat products; detection of salmonellae, reference method
  Entity: DIN
  Subject:

• Norma Técnica DIN 10161

  Title: Microbiological analysis of meat and meat products - Aerobic count at 30 °C - Drop plating method
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10161-1

  Title: Microbiological analysis of meat and meat products; aerobic count at 30 °C; spatula method and method with poured plates (reference method)
  Entity: DIN
  Subject: Food microbiology

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