Review of national standardization 2015/3 (en-US)

Monday, October 12, 2015

Author: Csilla Kurucz

 

Implemented national standards from July to August, 2015 ICS 67 Food technology 67.050 General methods of tests and analysis for food products MSZ EN 16618:2015 Food analysis. Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS) MSZ EN 16619:2015 Food analysis. Determination of benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene in foodstuffs by gas chromatography mass spectrometry (GC-MS) which has withdrawn the MSZ 71:1981-t and the MSZ 72:1982 67.060 Cereals, pulses and derived products MSZ EN 15948:2015 Cereals. Determination of moisture and protein. Method using Near-Infrared-Spectroscopy in whole kernels which has withdrawn the MSZ EN 15948:2012 67.140.20 Coffee and coffee substitutes MSZ EN 16620:2015 Food analysis. Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS) 67.240 Sensory analysis MSZ EN ISO 4120:2007 Sensory analysis. Methodology. Triangle test (ISO 4120:2004) (published in Hungarian)

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