Kadayif

Remove the noodle for kadayif from the box and separate it thread by thread for. that she is under pressure.

Chop the walnut on the robot and mix it with a teaspoon of cinnamon.

Grease the oven tray with 50 g butter and put 1/3 of the noodles over which we put half of the ground walnuts.

We put 2/3 of the noodles.

Now over the noodles we first put 75 g of butter from place to place cut into pieces and then the rest of the nuts and the remaining noodles.

If we still have a tray, we put it over the kadayif and press very well, if we don't press with our hands.

After pressing well, cut the remaining butter into pieces and put it in place.

Put the tray in the hot oven, over medium heat until it browns well on top.

In a saucepan put water, sugar and mix for to dissolve the sugar.

When the sherbet boils, let it boil for another 15 minutes.

Remove the sherbet from the heat, add the lemon juice and let it cool for a while for 10 minutes.

We pour the sherbet over the kadayif with a polish and let it pull its sherbet for about an hour.

We can decorate it with ground pistachios.

GOOD APPETITE!!!


Kadayif dolmasi (cataif umplut)

tel kadayif (Turkish noodles) 400 gr (they are fresh and kept in the freezer, thaw before using them)
urda dulce 250gr

2 eggs + 100ml milk are beaten together
syrup (sugar 2 parts and one part lemon juice water)

50gr melted butter but not liquid.

we open the noodles and chop them then we take a shovel and put it in the palm, we put a little urda and we pack it as if we were making sarmale

we do this until we finish the noodles. (works quickly to dry)

we put some of the rolls in a pan greased with butter and we put soft butter on top.

put in the oven and when they are cooked, take them out and put the cold syrup over them.

let them soak well then take them out on a plate.

we give the remaining rolls through the beaten egg with milk, we squeeze them well

then fry them in hot oil, then take them out of the pan in the bowl with cold syrup.

we invert them a little to take syrup then we take them out on the plate.

nustiu dc keeps putting me an extra picture on the preview does not show me that it is something extra.
I don't have anything to post and he won't let me

Edited by droopina, 16 May 2011 - 07:45 AM.
arranged the pictures in the message


Cataif with noodles and mozzarella - a recipe so easy to prepare!

  • Künefe is an oriental dessert (very popular in Turkey), a cataif (respectively a cake made of very thin noodles, placed in layers and syruped). Generally for künefe a fat, unsalted cheese is used, placed in two layers of countertop.
  • Mozzarella is perfect for this recipe! We need to drain it well of whey and dab it with a paper towel. Then slice it or tear it into strips by hand. I prefer to cut it into slices, so that the layer of cheese is generous and visible in the cataif.

  • In the syrup from the Cataif recipe with noodles and mozzarella, I also added lemon and orange peel, but also rum essence. You can also add honey, orange water or rose, depending on your preferences and tastes.
  • Over the layer of cheese or the top layer of the cataif, you can put nuts, pistachios, a mixture of coarsely chopped or ground nuts. I put the nut.
  • You must use a fresh one (so that its taste is not strong) and of very good quality.


Turkish Baklava - Pistachio by Hafiz Mustafa 1864 ™

Turkish baklava made by hand exclusively on the day of shipment by Hafiz Mustafa 1864 in Istanbul, Turkey.

Made with over 40 layers of hand-stretched filo pastry, using the finest wheat flour and premium crushed pistachio embedded between the crispy thin sheets of filo pastry, Turkish baclava it is par excellence. Our baklava is baked slowly to get the perfect crust before being adulterated in sweet honey syrup with country butter. Turkish Baklava is world famous for its delicate crunchy layers, made using premium Turkish pistachios.

  • Weight 1 kg / 2.2 lbs
  • 24 Pieces
  • Luxury gift box
  • Rich in pistachios
  • Crispy sheets spread by hand, crispy
  • Zero additives or preservatives
  • Medium jam
  • It is best enjoyed fresh, within 7 days of production.
  • Vacuum packed for freshness.
  • Store in a cool, dry place.
  • You can put it in the fridge for a short time.
    Remove from the package and reheat gently for 3 minutes at 150 ℃ / 302F.
  • Worldwide Express Delivery by DHL (1-2 days)

Handmade according to hundreds of years old traditional recipes, our Turkish baklava is the real deal. The crushed pistachio kernels are woven between the hand-stretched filo pastry, topped with sweet honey syrup and melted country butter. We go to great lengths to get the absolute best baklava, meeting our strict criteria for all natural ingredients and low sugar syrups. All baklava orders are made on the day of shipment, so they arrive fresh and crispy.

Walnuts 500gr (approx. 12 pieces), Pistachio 500gr (approx. 12 pieces), Walnuts 1kg (approx. Pieces 24)


Fairytale vacation in Lara, "Las Vegas of Turkey" (ADVERTISING)

The Lara-Kundu tourist area, located about 12 km from Antalya resort, is one of the most attractive holiday destinations on the Mediterranean coast. The famous Lara is one of the longest sandy beaches in Turkey and enjoys all the tourist facilities, from sunbeds and umbrellas to places with food and drink and fun opportunities.

The promenade on Lara Beach starts in Antalya and is dotted with luxury hotels, most of them replicas of famous places around the world, such as Topkapi Palace or the Kremlin. Since Turkey has been included in the list of green countries, in the context of the coronavirus pandemic, this is the best time to discover the opulent inspired resort called & # 8222Las Vegasul Tuciei & # 8221, together with AeroVacanțe! The tour operator has prepared Special offers to the charter packages with flight from Timișoara which include: 7 nights accommodation with meals according to the chosen program, plane transport, airport-hotel-airport transfer, tourist assistance in Romanian, at rates from 864 euro / person!

Attractions for young and old

The resort in eastern Antalya, modern and extravagant, surprising or not, is a magnet for families with children. The crystal clear waters, the fine sandy beach and the beauty of the surroundings quickly brought Lara to the preferences of the little ones. Many hotels have private beaches and are equipped with swimming pools, gardens and entertainment areas, for adults and children alike, offering a unique atmosphere for your holiday. Some of the features you'll enjoy are children's playground, mini pool, water slides, mini-disco.

The restaurants in the resort, mostly focused on Turkish cuisine, are waiting for you to try the famous traditional dishes absolutely delicious. Most menus offer specialties such as mutton kebab or beef, karnıyarık & # 8211 eggplant stuffed with minced meat and vegetables, or yaprak sarma, sarmale in vine leaves. Highly appreciated desserts complement a tasty meal or sweeten the bitter taste of coffee after lunch, whether it's baklava, kadayif or shit with nuts, hazelnuts or pistachios. In addition, a traditional feast can easily be accompanied by raki, Turkey's national drink, with its enchanting aniseed aroma.

The charming beaches of Antalya

Beach lovers will be truly pampered on this holiday in Antalya, whether they choose the stretches of sand crowded with tourists and various attractions or the quietest, especially loved by locals, away from the hustle and bustle. One of the most picturesque beaches is Konyaaltı, beautifully framed by mountains and pine forests. The impressive length of the beach and the numerous cafes lined up on the sea shore help to avoid overcrowding.

Lara is the most spectacular sister of Konyaaltı Beach and attracts tourists from all over the world to enjoy the fine sand, the color of honey, and especially to admire the luxury hotels inspired by & # 8222the city that does not sleep & # 8221, Vegas. Fine dining, pubs, bars, nightclubs and parties until dawn, this is what awaits those eager to have fun in Antalya.

Cirali beach, made of sand and pebbles, is the ideal choice for those who want to enjoy the peace and natural beauty that surrounds it. This quiet area, full of shady trees, invites you to relax and dream, away from everyday worries. If you start exploring around the beach, you will also find a famous attraction in the Antalya region: the eternal flames that burn in the rocks of the Cirali mountains. Legend has it that for hundreds of years sailors were able to see the flames from the sea and use them as a landmark to return home. Even if the scientific explanation is related to the methane gas leaking from the rocks, a certain mystical significance has always been attributed to this place.


Good Pope in Istanbul!

I warn you from the beginning that this article will leave your mouth watering. I will present you some Turkish specialties that you must try when you arrive in Istanbul. A fiyet olsun! (Good appetite!)

It is not easy to write an article about food, but without a culinary experience related on the blog you will not understand what the city of Istanbul really means. I know it's going to rain in your mouth, you're going to swallow dry, I'm going to go crazy with all sorts of cravings, you're going to send someone in the family to buy something from a Turkish store in the neighborhood, you might swear at me at one point and so on. There are many specialties that I tried in Istanbul, but not all of them turned my back on me.

Turkish cuisine is an important landmark in the gastronomy of the world. With influences from Central Asia, the Middle East and the Balkans, Turkish cuisine has a long history inherited from the Ottoman period. There are a lot of Turkish recipes in different areas of Turkey. Among the most famous specialties are: kebab, keskek, manti, gozleme, baklava, kadayif, sucuk (Turkish hot sausage), börek, pastirma, simit, pogaca, helva, etc. Olives and their oil are widely used in Turkish food. Consume plenty of fish, corn, vegetables (tomatoes, cucumbers, peppers, eggplant, beans), cheese (beyaz peynir, kasar), eggs and greens.

In Istanbul you have to try the specialties from over in the area Galata bridge. There you will discover a lot of restaurants with lots of fish recipes. Galata Bridge is assaulted every day by fishermen trying their luck in the waters Bosphorus. We ate at a restaurant under the Galata Bridge, overlooking the beautiful Bosphorus Strait. The waiters were in a constant agitation, presenting you with fish on an ice bed, negotiating as large portions as possible, but I chose something simple because I didn't want to waste much food. They brought us the plates full of eyes in record time, we received dessert and tea from the house and we felt extraordinarily good.

In the immediate vicinity of the Galata bridge you will discover three boats that sell all kinds of fish specialties. These boats & # 8222Deniz yıldızı & # 8221 (Starfish) sell the famous fish sandwich . The chefs prepare your sandwich on sight while the ship swings hard. It is a real culinary acrobatic show for chefs, but also for spectators. The chefs are dressed in traditional dress, speak good English and are put on their toes when they have a stranger in front of them. a fish sandwich It cost me 10 pounds.

If you are tired of fish, salads and other specialties cooked in the pan, I suggest you try the street temptations. It is known that in Istanbul there is a lot of street food. You can't stay hungry in this city because you can find a stall with something good on every corner. I suggest we bite out of one pretzelfrom that big sesame tree. You can find pretzel stalls everywhere. They are warm, soft when you break them and melt in your mouth. I put two pounds on a pretzel. In the pretzel hole you see Suleymanyie Mosque.

I want something sweet so I want to get to an ice cream kiosk. I can't go home without being fooled by a Turk doing shows with ice creamMaras Dondurma & # 8221 . It amused me so much, and in the end I enjoyed a very good ice cream to taste. This ice cream is made only from goat's milk, add powder from the orchid tubers and mix until you get a gummy and elastic texture. Ice cream Maras Dondurma it has existed since the time of the Ottoman Empire, a luxury for that period. On such an ice cream I gave 10 pounds.

I'm tired of walking the streets of Istanbul and I feel the need to sit on a terrace. I'm close to Hagi Sophia and I see a terrace with lots of lights. I want to drink one Turkish tea and enjoy a large portion of baklava . My colleagues want to smoke hookah and drink one at a time Turkish coffee. I drank a lot of tea in Istanbul, but the most interesting thing is that it tasted the same everywhere. The same can be said about baclava. A tea costs you 3 pounds. I couldn't help myself and bought two packs of tea (5 pounds costs a pack).

In the evening I feel like boiled corn on cobs. The locals consume a lot of boiled or baked corn, but also ripe chestnuts . On every street corner you will see numerous corn stalls. For 2 pounds I got a boiled corn. It was so hot, steam came out of it, pressed with salt and very tasty. What else to rainbow on the palate. It's the first time I've seen so many stalls selling corn on the streets. Here is an example of a business that is doing very well in Istanbul and could be an idea for many cities in Romania. We grow corn on entire hectares and do not know how to use it in tourism.

Turkey is the homeland of desserts. Here you will find a multitude of sweets prepared according to traditional recipes. The streets are full of shops selling Turkish desserts. I don't know if you will be able to taste everything because there are so many. Let me tell you some of the Turkish goodies that can be found on every street corner: baklava, kadaif, halva, revani, saray sarmasi, sekerpare, kalburabasma, dilber dudağı, vezir parmağı, hanım göbeği, kemalpașa, tulumba, zerde, höșmerim , irmik tatlısı / peltesi, lokma and many more. The basic ingredients in most Turkish desserts are: walnuts, almonds and pistachios.

After so much food, it's natural to put it out with a local drink . The Turks drink a lot what do you have black . Ayran it's another Turkish drink made from yogurt mixed with water and salt. I don't like this drink at all, but the tastes are not discussed. Another drink to try in Istanbul is salgam suyu (gulie juice) which combines with raki . Other drinks to try in Isranbul: boza (traditional winter drink), sherbet (fruit, flower or herb syrup), hoşaf (compote), çay (Turkish tea), Turkish coffee, local beer (Bomonti, Marmara and Efes Pilsen) and local wines (Kavaklidere, Doluca , Corvus, Kayra, Pamukkale, Adakarasi, Papazkarasi, Semillion, Beylerce, Yapincak).


TAKSIM BRINGS THE FLAVORS OF ISTANBUL IN FOOD COURT IULIUS MALL SUCEAVA

In the food court Iulius Mall Suceava, Taksim has recently opened, a location that offers gourmets an oriental culinary foray. The Taksim menu brings the flavor of Istanbul cuisine, giving guests the opportunity to enjoy an authentic Turkish dining experience.

Iskender, Adana, Kebab, Kisir, Mercimek kofte, baclava, kadayif or gullac? It sounds very appetizing, and gourmets can enjoy it in the newest restaurant in food court Iulius Mall Suceava. Taksim - Flavors of Istanbul offers them a healthy alternative to fast food, which is based on real Turkish recipes. The whole concept is outlined around three fundamental ideas: the use of natural ingredients, combining them for a very special taste and the freshness of the products, which retains its natural properties, being cooked by specific techniques.

For an oriental-style lunch break, you can opt for pan-fried foods, between 18 and 25 different recipes are proposed every day, prepared by experienced Turkish chefs. Or maybe you feel like itAdama, Shaorma, Kebab, Iskender, Kisir, Mercimek kofte or Lahmacun made as in Istanbul kitchens. In the menu Taksim are also available soups, salads and tempting women meze, which surprise through a aroma mix. They are not missing either traditional desserts. Rice pudding or of chocolate, baclava, kadayif, gullac are the daily indulgence prepared by Taksim for lovers of delights. And for a complete menu, you can choose traditional ayran drink or lemonade refreshing.

All dishes Taksim are made with fresh ingredients of the highest quality, and for their flavor to be authentic, spices, dried vegetables, special sauces and the full range ofseeds, peanuts and NUTS are brought directly from Istanbul. The oriental foray is offered to the smallest detail, the restaurant design being inspired by the Grand Bazaar and the spice market in Istanbul. In addition, the gastronomic show is accessible to customers, because the kitchen is open and offers total transparency.

Taksim is a chain of restaurants established in 2013, being present with eight own locations and two in franchise in Bucharest, Cluj - Napoca, Constanța and Suceava.

We invite you to a traditional Turkish meal, in the new Taksim location, from the Iulius Mall Suceava food court!


FOOD TECHNOLOGY STANDARDS

We meet all the standards of the following food technology with our high level of service quality. We are interested in testing, auditing, inspection and certification services of the following standards required for you.

TS 13151 / T1 Lettuce (wild chicory)

TSE ISO / TS 22002-1 Priority programs in food safety - Food production

TSE ISO / TS 22002-1 Mandatory food safety programs - Part 1: Food manufacturing

TS 3985 / T1 Plum nectar

TS 12928 / T2 Canned corn

TS 341 / T2 Cooking olive oil

Food - Analytical methods for the identification of genetically modified organisms and derived products - Nucleic acid extraction TS EN ISO 21571: 2005 / A1

TS 312 / T1 Poppy seeds

TS 9498 Juniper common fruit

TS ISO 5502 Oil flour - Preparation of test specimens

TS 1917 / T3 Processed nuts

TS 1223 / T1 Potatoes in the pot

Tst 11728 Ready-made dried soup

TS 668 / T2 Beef (carcass)

TS 7898 / T1 Canned food - Vegetable oil imambayıldı - Ready to eat

TS 11566 Meat and meat products - minced meat

TS 11566 Meat and meat products - minced meat

TS ISO 735 Oilseed meal - Determination of insoluble ash in hydrochloric acid

TS 2358 ISO 1237 / D1 Mustard seeds - Specifications

TS 4265 based on ice cream-Milk

TS EN ISO 9233-2 Cheese, rind and processed cheese - Determination of natamycin content - Part 2: Method of high performance liquid chromatography for cheese, rind and processed cheese

TS ISO 5496 Sensory analysis-Methodology-Acceptance and training of evaluators in the detection and recognition of odors

TS EN ISO 664 Oilseeds - Reduction of the laboratory sample to the test sample

TS 2291 / T1 Cinnamon - Bark and ground

TS 1253 / T1 Cucumber (cucumis sativus l.)

TS EN 16204 Food - Determination of lipophilic algae toxins in crustaceans and crustaceans by Lc-Ms / ms (octadaic acid toxins, yessotoxins, azaspiracids, pectonotoxins)

TS 5039 / T2 Animal and vegetable oils - Search and determination of mineral oil

TS EN ISO 6571 Spices, condiments and herbs - Determination of essential oil content (method of hydrodistillation)

TS 12395 / T1 Pineapple nectar

TS EN ISO 5527 Cereals - Terms and recipes

TS 13286 Fresh fruit and vegetables - Mixed packing rules

TS 13286 Fresh fruit and vegetables - Mixed packing rules

TS EN 15111 Foodstuffs - Determination of trace elements - Determination of iodine by the Icp-Ms method (inductively coupled plasma mass spectrometry).

TS 11125 ISO 11163 / D1 Dried basil (ocimum basilicum l.) - Specifications

TS 11915 / T2 Orange nectar

TS 1596 / T2 Peach nectar

TS 2123 / T1 fresh pods

TS 143 / T2 lenses (peeled and interior)

Eggplant TS 8643 - frozen

TS 12383 / T1 Canned tomatoes

TS 1194 / T3 Lettuce and lettuce

TS 7037 Business - Butchers, wholesalers and grocery stores - General rules

Apricot nectar TS 1597 / T2

TS 3880 Sumac (Rhus coriaria L.) - land

TS 1201 EN ISO 1741 Dextrose - Determination of dry mass loss - Vacuum furnace method

Animal and vegetable fats and oils. Determination of lead by atomic absorption spectroscopy of the direct graphite furnace

TS 11859 Rotary meat - unclean

TS 11859 Rotary meat - unclean

TS 13552 Canned chicken with tomato sauce - Ready to eat

TS 7360 / T1 Fruits, vegetables and products-Sulphate search-Qualitative method

tst EN ISO 5527 Cereals - Terms and recipes

TS 5915 Agricultural products-Food and products-Sensory analysis-Methodology-Triple experiment

TS EN 15587 + A1 Cereals and grains - Determination of besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf), rye (Secale cereale L.) and fodder barley (Hordeum vulgare L.)

TS 886 Cooking sunflower oil

TS ISO 1871 Food and feed - General rules for the determination of nitrogen by the Kjeldahl method

TS EN 15587 + A1 Cereals and grains - Determination of besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf), rye (Secale cereale L.) and fodder barley (Hordeum vulgare L.)

TS 3880 / T1 Sumac (Rhus coriaria L.) - Earth

TS EN 12393-2 Foods of plant origin -Multiple methods of residues for the determination of pesticide residues using GC or LC-MS / MS -Chapter 2: Methods of extraction and cleaning

TS 4448 Mustard - ground (mustard flour)

TS 12292 / T1 Molasses of fig

TS EN 12393-3 Foods of plant origin - Multiple residue methods for the determination of pesticide residues using GC or LC-MS / MS - Part 3: Determination and verification experiments

TS EN 15664-1 + A1 Effect of metallic substances on drinking water and drinking water - Dynamic testing of metal release assessment equipment - Part 1: Design and operation

TS 890 tst T2 Edible soybean oil

TS 1206 / T2 Celery (stem and root)

Anasonic TS 3269 ISO 7386 / D1

TS 1898 / T2 Summer Squash (cucurbita pepo l.)

TS EN ISO 12966-3 Animal and vegetable fats and oils - Gaseous chromatography of fatty acid methyl esters - Part 3: Preparation of methyl esters using trimethylsulphonate hydroxide (TMSH)

TSE CEN / TS 15634-5 Food - Determination of food allergens by molecular biological methods - Part 5: mustard (Sinapis alba) and soybean (Glycine max) - Qualitative determination of specific DNA sequence by real-time PCR in cooked sausages

TS 11378 Edible glazed products

TS 101 / T1 Table grapes

TS 3706 Red pepper - bitter, flake (leaf)

TS 11914 / tst T1 Cherry nectar

TS 12987 Business-Citrus Processing-General Rules

TS EN ISO 21572 Food - Molecular biomarker analysis - Protein based methods

TS 793 / T1 Cherries and sour cherries

Piece of meat TS 13061 - Chest

TS EN 16058 Effect of metallic materials on water for human consumption - Rigid dynamic test for the evaluation of nickel layers and surface coatings - Long-term test method

TS 4500 / T3 Grade flour

TS 10581 / tst T1 Meatball - Unknown

TS 2410 / T1 Cultivated mushrooms - fresh

TSE K 95 / T1 Sesame cream

TS EN 16057 Effects of metallic materials on water intended for human consumption - Determination of the surface area of ​​residual lead (bp) - Method of extraction

TS ISO 11037 Sensory analysis - General guide for food color assessment

TSE CEN / TR 15298 Food - Disintegration of the sample in the analysis of mycotoxin - Comparison between dry grinding and turbidity

TS EN ISO 3493 Vanilla Dictionary

TS EN 453 Food processing machines - dough kneaders - Safety and hygiene characteristics

TS ISO 3509 Coffee and coffee products - Terms and recipes

TS EN 15765 Foods - Determination of trace elements - Determination of lead by double inductive plasma mass spectrometry (pc-Ms) after decomposition under pressure

TS ISO 6079 Soluble tea - solid state - Specification

Boxing TS 13169 / T1 Brussels

TS 7573 / tst T1 Fruit, vegetables and products-Zinc determination-Atomic absorption spectrometric method

Canned TS 7897 / T1 - oily vegetable oils

tkt 2015102219 Food Processing Machines - Tulumba Dough Forming Machine

TS 12916 / tst T2 Canned asparagus

TS 12915 / tst T2 Pere conserve

TS EN 13610 Chemical disinfectants - Quantitative suspension testing to evaluate the effectiveness of killing chemical disinfectant viruses used in food and industrial fields against bacteriophages - Test method and characteristics (phase 2, stage 1)

TS 893 Edible vegetable oils without special standards

Coriander TS 3894 - Cereals and earth (POWDER)

TS ISO 1003 / D1 Spices - Ginger (zingiber officinale roscoe) - Specifications

TS EN ISO 7971-2 Cereals - Determination of bulk density (mass / hectolitre) - Part 2: Traceability method for measuring devices with reference to the international standard device

TS EN ISO 3657 Animal and vegetable fats and oils - Determination of saponification number

TS EN 1672-1 Food processing machines - Basics - Part 1: Safety requirements

TS ISO 8262-2 Dairy products and milk-based foods. Determination of fat content by the Weilbull-Berntrop gravimetric method (reference method) - Part 2: Edible mixtures of ice and ice

TS ISO 20481 Coffee and coffee products - Determination of caffeine content using high performance liquid chromatography (HPLC) - Reference method

TS ISO 6731 Milk cream and condensed milk - Determination of total dry matter content (Reference method)

TS ISO 6731 Milk cream and condensed milk - Determination of the total dry matter content (Reference method)

TS ISO 22004 Food safety management systems - ISO 22000 application guide

TSE CEN / TS 15606 Food - Determination of asesulfam-K, aspartame, neohespridine-dihydrocancone and saccharin - High performance liquid chromatography method

TS EN 14538 Solid derivatives and oils - Methyl fatty acid style (fame) - Determination of ca, k, mg and na content by Icp method

TS EN 1678 + A1 Food processing machines - Vegetable choppers - Safety and hygiene rules

Food - Determination of total nitrogen content by combustion in accordance with Dumas principle and calculation of crude protein content - Part 16634: Oil seeds and animal feed TS EN ISO 1-1

Food - Determination of total nitrogen content by combustion in accordance with Dumas principle and calculation of crude protein content - Part 16634: Oil seeds and animal feed TS EN ISO 1-1

TS ISO 6884 Animal and vegetable fats and oils

TS EN ISO 10504 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Use of the method of high performance liquid chromatography

TS ISO 11870 Milk and milk products - Determination of fat content - General guide to the use of butyrometric methods

TS 4172 Purchase of cereals and mills

TS EN 14109 Derivatives of animal and vegetable fats - Methyl esters of fatty acids (yame) - Determination of potassium content - Atomic absorption spectrometry method

TS EN ISO 7971-3 Cereals - Determination of bulk density (mass / hectolitre) - Part 3: Routine method

TS EN ISO 5536 Milk fats - Determination of water content - Karl fischer method

TS EN ISO 9233-1 Cheese, rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for mice

Jobs TS 7097 - Rules for bagel and bread ovens

TS ISO 11866-1 Milk and milk products - Probable number of escherichia coli - Part 1: 4-4 - Technique of the most probable number using methylumbelliferyl bD-glucuronite (MUG)

TS ISO 11866-2 Milk and milk products - Possible escherichia coli count - Part 2: Colony counting technique at 44 ° C using the membrane

TS ISO 6611 Milk and milk products - Counting of units forming mold and / or yeast colonies - 25 Colony counting technique at ° C

TS ISO 6730 Counting of units forming colonies of milk-psychotrophic microorganisms-6,5 Colony counting technique at ° C

TS EN 16618 Food analysis - Determination of acrylamide by liquid chromatography in food by tandem mass spectrometry (LC-ESI-MS / MS)

TS EN 16618 Food analysis - Determination of acrylamide by liquid chromatography in food by tandem mass spectrometry (LC-ESI-MS / MS)

TS EN 16618 Food analysis - Determination of acrylamide by liquid chromatography in food by tandem mass spectrometry (LC-ESI-MS / MS)

TS 889 Cooking sesame oil

Meat piece TS 13060 - thigh

TS 13554 Vegetable kebab - Prepared meal

TS 13553 Canned eggplant kebab food

TSE K 182 Coated hazelnuts

TS 3984 / T1 Strawberry nectar

TS 13384 / tst T1 Prepared desserts - Prepared by adding milk - Powder

TS EN 453 Food processing machines - Dough mixers - Safety and hygiene features

TS 8642 / T1 Potato - Frozen

Canned TS 2665 / T2 - bean stew with vegetable oil - ready to eat

TS 10836 Business - Manufacture of meat products - General rules

TS ISO 5546 Casein and caseinates - determination of pH (Reference method)

TS ISO 5547 Caseins - Determination of free acidity (Reference method)

TS ISO 12081 Milk-Determination of calcium content-Titrometric method

TS ISO 8967 Powdered milk and powdered milk - Determination of bulk density

TSE CEN / TR 16468 Food analysis - Determination of GS / MS pesticide residues - Retention times, mass spectrometry parameters and detector response information

TS EN 16187 Food - Determination of fumonisin B1 and fumonisin B2 in feed for children and children containing processed maize - Method for recovery of high performance liquid chromatography, with detection of immunoaffinity and fluorescence after derivation of the precursor

TS EN ISO 11702 Animal and vegetable fats and oils - Enzymatic determination of total sterol content

TS EN ISO 11816-2 Milk and dairy products. Determination of alkaline phosphatase activity. Part 2: Fluorimetric method for cheese

TS EN ISO 6540 (Previous issue: TS 3977) Maize - Determination of moisture content (in maize and ground maize)

TS ISO 15174 Milk and milk products - Microbial coagulants - Determination of the total efficacy of milk coagulants

TS ISO 4121 Sensory analysis - Guide for quantitative use at scale

TS ISO 8196-1 Milk - Description and assessment of the total accuracy of indirect methods in the analysis of milk - Part 1: Analytical properties of indirect methods

TSE CEN / TS 16233-1 Foodstuffs - Determination of xanthophylls in fish meat by HPLC method - Part 1- Determination of astaxanthin and canthaxanthin

12966/1: 2014 / AC Animal and vegetable fats and oils - Gas chromatography of fatty acid methyl esters - Part 1: Guidelines for modern gas chromatography of fatty acid methyl esters

TS EN 12393-1 Foods of plant origin - Multiple residue methods for the determination of pesticide residues using GC or LC-MS / MS - Part 1: General rules

TS ISO 2254 Clove - Cereals and soil - Characteristics

TS EN ISO 1735 Cheese and processed cheese - Determination of fat content - Gravimetric method (reference method)

TSE CEN / TR 16338 Foods - Determination of food allergens - Model for providing information on immunological and molecular biological methods

TS 669 / T2 Calf - butcher (carcass)

TS 666 / T2 Sheep - Meat (carcass)

TS 12929 / T1 Tense black tea for the bag

TS 13568 / T1 Soft drink

TS 13297 Heat-treated sausages

TS 3522 / T1 Bread yeast

TS 2812 / T4 Vegetable margarine

TS EN 14123 Foods - Determination of aftoxin b1 and aftoxins b1, b2, g1 and g2 in peanut, peanut, fig and red pepper powder

TS EN 13288 + A1 Food processing machines - Boat lifting and tilting machines - Safety and hygiene requirements

TS EN 12854 + A1 Food processing machines - Mixers with handles - Safety and hygiene rules

TS 4215 Turmeric (Indian saffron) -All

Tst 201290531 Frozen fillet fish

Raspberry nectar TS 12480 / T1

TS 1070 / T3 Turkish sausages (fermented sausages)

TS EN ISO 11816-1 Milk and milk products - Determination of alkaline phosphatase activity - Part 1: Fluorimetric method for milk and milk-based beverages

TS 2290 ISO 959-1 / tst T2 Black pepper (pepper nigrum l.) Cereals or ground, specifications. Part 1: Black pepper

Root TS 3499 Licorice

TS EN 16620 Food analysis - Determination of furan in coffee and coffee products by head gas chromatography and mass spectrometry (HS GC-MS)

TS EN ISO 15788-1 Animal and vegetable fats and oils. Determination of stipmastrene in vegetable oils. Part 1: Gas column chromatography method (reference method)

TS EN ISO 8586 Sensory analysis - General guide for the selection, training and monitoring of selected groups of specialists and sensory experts

TS EN 13130-7 Materials and products which come into contact with food - Restrictions on plastics - Part 7: Determination of mono-ethylene glycol and diethylene glycol in counterfeit food

TS EN 4675 Aviation series-Titanium ti-P63002 (ti5al5mo5v3cr0.4fe) - Rm? 1300 mpa - Bare - De & lt110 mm

tst 13151 Bitter salad (wild chicory)

TS 3190 / tst T3 Dry soup ready

Cabbage TS 9255 / T1 - frozen

TS 341 / tst T1 Olive oil for cooking

TS 13510 / T1 Pomegranate nectar

TS 12526 / T1 Manisa mesir screed

TS 12929 Sachet strained black tea

tst 7036 Business - Restaurants - Classification and general rules

TS 10937 / T2 Walnut flour

TS 10580 / tst T1 Meatball-Hamburger-raw

TS EN ISO 661 / AC Animal and vegetable oils - Preparation of the test sample

TS 4706 EN ISO 5810 Starch and products-Determination of chloride-potentiometric method

TS EN 13130-1 Materials and products which come into contact with food - Restrictions on plastics - Part 1: Selection of test methods for the determination of certain plastic substances in food and food imitations and selection of conditions for exposure to food imitations - Guidance

TS EN 13130-2 Materials and products which come into contact with food - Restrictions on plastics - Part 2: Determination of terephthalic acid in counterfeit food

TS EN ISO 927 Plants and spices - Determination of impurities

tst 7282 Jobs - Bread ovens and similar bakery products - General rules

TS EN ISO 8442-5 Food contact materials - forks, spoons, knives and cutlery - Part 5: Clarity and test properties

TS 1070 / T2 Turkish sausages

tst EN 13732 Food processing machines - Bulk milk coolers on farms - Construction, performance, suitability for use, safety and hygiene regulations

TS 11725 / T1 Palm oil

TS EN 1139 Fruit and vegetable juices - Determination of D-isocitric acid content by enzymatic method - Nadph spectrometric method

TS 13645 Turkish Baklava

TS EN ISO 927 / AC Spices and seasonings - Determination of foreign matter and foreign matter content

Tst 1194 Lettuce and lettuce

in the first place 1073 melon

TS 2667 / tst T2 Canned - Liquid bell peppers from stuffed plants - Ready to eat

TS 353 / tst T3 Canned fish

TS 13412 / tst T1 Iron-fortified wheat flour

TS 3685 Grape juice concentrate

TS 4186 / T1 Strawberry jam

TS 1535 / T1 Orange juice

TS 3631 / T1 Cherry juice

TS EN 16618 Food analysis - Determination of acrylamide by liquid chromatography in food by tandem mass spectrometry (LC-ESI-MS / MS)

TS EN 16619 Food analysis - Determination of benzo [a] pyrene, benz [a] anthracene, chrysin and benzo [b] fluoranthene in food using mass spectrometry with gas chromatography (GC-MS)

TS 13693 Pistachio-Red Shell

TS 12303 Coconut oil cooking butter

TS EN ISO 5492 Sensory analysis - Terms and definitions (ISO 5492: 2008)

TS EN 12505 + A1 Food processing machines - Centrifuges for processing edible oils and fats - Safety and hygiene rules

TSE ISO / TS 22002-4 Compulsory food safety programs - Part 1: Production of food packaging

TS EN ISO 24333 Cereals and grains - Sampling

TS EN 16056 Effect of metallic materials - Drinking water and drinking water - Passive behavior of stainless steels - Assessment methods

TS 5890 duplicate Rules for grinding, packing, transporting and storing chicken meat

TS 5890 duplicate Rules for grinding, packing, transporting and storing chicken meat

TS EN 16453 Pulp, paper and paperboard - Determination of phthalates in paper and paperboard extracts

TSE K 443 Flexible packaging materials - food

TSE ISO / TS 22002-2 Preliminary food safety programs - Part 2: Food and beverage services

TS 5086 Pumpkin seeds

TS 3792 / T1 Grape molasses

Nectar TS 12396 Rosehip

TS 1192 / T3 Long-life milk

TS EN ISO 7971-1 Cereals - Determination of bulk density (mass / hectolitre) - Part 1: Reference method

TS EN ISO 7971-1 Cereals - Determination of bulk density (mass / hectolitre) - Part 1: Reference method

Food - Methods of analysis for the detection of genetically modified organisms and their derivatives - Definitions and general rules TS EN ISO 24276 / A1

TS ISO 8262-3 Dairy products and dairy foods. Determination of fat content by the Weilbull-Berntrop gravimetric method (reference method) - Part 3: Special cases

TS EN ISO 12966-4 Animal and vegetable fats and oils - Gas chromatography of fatty acid methyl esters - Part 4: Determination by capillary gas chromatography

TS ISO 12080-1 Skimmed-milk powder - Determination of vitamin A content - Part 1: Colorimetric method

TS ISO 3890-1 Milk and dairy products. Determination of residues of organochlorine compounds (pesticides) - Part 1: General aspects and methods of extraction

TS ISO 6734 Condensed milk - Determination of total dry matter content (Reference method)

TS 793 / T2 Cherries and sour cherries

TSE CEN / TS 16233-2 Foods-Determination of xanthophylls in fish meat by HPLC method - Determination of enantiomer ratio 2

TS 7163 EN ISO 6800 Animal and vegetable fats and oils - Determination of triglyceride molecules in the fatty acid composition in heading 2

TS EN ISO 14673-2 Milk and dairy products. Determination of nitrate and nitrite content. Part 2: Method using split flow analysis (conventional method)

TS 13572 Specific rules for the implementation of TS OIC / SMIIC 1 on packaging and packaging materials for halal

TS 11345 / tst T1 Canned potatoes - Table

TS 2699 / tst T1 Canned meat beans - Ready to eat

TS 13627 Beypazarı was dried

TS EN ISO 661 Animal and vegetable oils - Preparation of the test sample (ISO 661: 2003)

TS EN ISO 7971-3 Cereals - Determination of bulk density (mass / hectolitre) - Part 3: Routine method

TSE CEN / TS 15634-2 Foodstuffs - Determination of food allergens by molecular biological methods - Part 2: Celery (Apium graveolens) - Qualitative determination of specific DNA sequence by real-time PCR in sausages

TS EN 12396-1 Non-fat foods - Determination of dithiocarbamate and thiuram disulphide residues - Part 1: Spectrometric method

TS ISO 13302 Sensory analysis-Methods for detecting changes in taste and packaging of food

TS 12303 / T1 Edible coconut oil

TS EN 13130-5 Food contact materials and products - Restrictions on plastics - Part 5: Determination of vinylidene chloride in counterfeit foodstuffs

TS EN ISO 3961 Animal and vegetable fats and oils - Determination of iodine content

TS EN ISO 27971 Cereals and grains - Common wheat (Triticum aestivum L.) - Determination of alveographic characteristics of dough obtained from commercial flour or test sample flour by constant water treatment and grinding test methodology

TS ISO 11865 Powder soluble skimmed milk - Determination of white particles

TSE CEN / TS 15633-3 Foodstuffs - Determination of food allergens by immunological methods - Part 3: Qualitative determination of hazelnut by immunoessey enzymes using polyclonal antibodies and determination of Lowry protein

TS EN ISO 659 Oilseeds - Determination of oil content (reference method)

TS ISO 11813 Milk and milk products. Determination of zinc - Flame atomic absorption spectrometric method

TS ISO 14378 Milk and milk powder. Determination of iodide content. High performance chromatography method

TS ISO 9874 Milk - Determination of total phosphorus content - Molecular absorption spectrometry method

TS EN ISO 16634-2 Foodstuffs - Determination of total nitrogen content by combustion in accordance with Dumas principle and calculation of crude protein content - Part 2: Cereals, vegetables and bran cereals

TS EN ISO 16634-2 Foodstuffs - Determination of total nitrogen content by combustion in accordance with Dumas principle and calculation of crude protein content - Part 2: Cereals, vegetables and bran cereals

TSE CEN / TS 14537 Foodstuffs - Determination of neohespridine-dihydrocancone

TS EN 12267 + A1 Food Processing Machines - Circular Cutting Machines - Safety and Hygiene Rules

TS EN 1138 Fruit and vegetable juices-Determination of L-malic acid (1-malate) by enzymatic method-Nadh spectrometric method

TS 4188 / T2 Quince jam

TS 5670 / tst T1 Creve (freshwater lobster) canned (frozen)

TS ISO 8196-3 Milk - Definition and evaluation of the total accuracy of indirect methods in milk analysis - Part 3: Protocol for evaluation and accuracy of indirect quantitative methods in milk analysis

TSE CEN / TS 15568 Foodstuffs - Methods of analysis for the determination of genetically modified organisms and their derivatives - Sampling strategies

TS 341 Cooking olive oil

TS EN ISO 7971-2 Cereals - Determination of bulk density (mass / hectolitre) - Part 2: Traceability method for measuring devices with reference to the international standard device.

Food - Methods of analysis of genetically modified organisms and their derivatives - General rules and recipes

TS EN 1186-5 Substances and materials in contact with food - Plastics - Part 5: Test methods for total migration of cells and aqueous food

TS 2701 / T1 Canned food - Chickpeas with meat - ready meal

Canned snails TS 5669 / tst T2 (frozen)

Pistachio TS 1279 / T1 - Cojit

TS 3684 Cherry juice concentrate

TS 5312 / T1 Canned mushrooms

TS 1019 / T3 Pasteurized milk

TS 4890 / T1 Fruit and vegetable products - Determination of soluble solids content - Refractometric method

TS 3737 Birds - Terms and recipes

TS 1253 Cucumber (cucumis sativus l.)

Canned TS 9534 / T1 - Cabbage wrapped in vegetable oil - ready to eat

TS 12481-1 Plastics - Food contact - Part 1-Polyethylene

TS EN ISO 15301 Animal and vegetable fats and oils - Determination of sediments in crude fats and oils - Centrifugation method

TS 2970 Starch - edible

TS 3728 Canned strawberries

TS 1467 / T2 Canned - fresh okra

tst 2015100686 Food - Determination of energy value properties

TS EN 645 Paper and board - Food contact - Preparation of cold water extract

TS 12481-1 Plastics - Food contact - Part 1-Polyethylene

TS EN ISO 15301 Animal and vegetable fats and oils - Determination of sediments in crude fats and oils - Centrifugation method

TS 2970 Starch - edible

TS 3728 Canned strawberries

TS 1467 / T2 Canned - fresh okra

tst 2015100686 Food - Determination of energy value properties

TS EN 645 Paper and board - Food contact - Preparation of cold water extract

TS EN ISO 24276 Foodstuffs - Methods of analysis for the detection of genetically modified organisms and their derivatives - General definitions and rules

Canned TS 2668 / T2 - Stuffed vegetable liquid aubergines - Ready to eat

TS 9052 / tst T1 Rusks - Used as soldier food

TS EN ISO 6647-1 Brass - Determination of amylose content - Part 1: Reference method

TS 9999 / tst T1 halva-palat halva

tst 4216 ground turmeric (Indian saffron)

TS ISO 8128-2 Apple juice, apple juice concentrates and beverages containing apple juice-Determination of patulin-Part 2-Method of thin layer chromatography

TS EN ISO 8420 Animal and vegetable fats and oils. Determination of the content of polar compounds

TS 12327 Piece of chicken-wing meat

Gasket TS 13637 - Frozen

tkt 201499379 CREMA POWDER

TS 2666 / tst T2 Bell peppers with fried canned vegetables

TS 7897 / tst T2 Types of canned vegetable oil

TS 5389 / tst T1 Instant coffee

Canned TS 8761 / T1 - stew with vegetable oil - ready stew

TS 4895 EN ISO 3188 Starch and derivatives - Determination of nitrogen - Kjeldahl method - titrimetry method

TS 13075 / T2 Business - Food transport - General rules

tst EN ISO 662 Animal and vegetable fats and oils. Determination of moisture and volatile matter

TS 3834 ISO 2293 Number of meat and meat products / micro-organisms 30 Colony counting technique at ° C (reference method)

TS EN 14111 Derivatives of animal and vegetable fats - Methyl esters of fatty acids (yame) - Determination of iodine

TS ISO 12080-2 Skimmed-milk powder - Determination of vitamin A content - Part 2: Method of high performance liquid chromatography

TSE CEN / TR 16059 Food analysis - Performance criteria of validated test methods for a single laboratory for the detection of mycotoxins

TS 5273 Slaughter animals and slaughter rules

TS 143 / T3 lenses (peeled and indoor)

Tst 2015102701 raw meatballs ready for consumption

Tst 2015102701 raw meatballs ready for consumption

TS EN ISO 5377 Starch hydrolysis products - Determination of reducing power and dextrose equivalent - Constant band titration method and Eynon

TS EN ISO 2825 Spices and seasonings - Preparation of ground samples for experiments

TS 3190 / T2 Dry soup ready

TS EN 15165 Food processing machines - Forming machines - Safety and hygiene requirements

TS ISO 8086 Dairy farms-Hygienic conditions-Inspection and sampling procedures-General rules

TS ISO 12082 Melting cheese and melting cheese-Citrus additive emulsifying agency and acidifying / ph-Controlling agent content in terms of citric acid

TS ISO 9622 Milk and liquid dairy products - Guide for the use of medium infrared spectrometry devices

TSE CEN / TR 15641 Food analysis - Determination of pesticide residues using LC-MS / MS - Tandem mass spectrometry parameters

TS EN ISO 948 (formerly: TS 2109) Spice sampling rules

TS EN 12134 Fruit and vegetable juices - Determination of filter content

pumpkin 1898 Cottage (cucurbita pepo l.)

TS 9779 / tstT1 Soybean meal - edible

TS 4186 / T2 Strawberry jam

TS 2702 / T1 Stew of canned meat

TS 1880 EN 13188 / D1 Vinegar - product of agricultural origin - recipes, specifications, marking

TS EN ISO 8892 Oil flour - Determination of total hexane residues

TS 892 Cooking canola oil

TS 1276 / T2 nuc (juglans regia l) - intern

TS 3686 Apple juice concentrate

TS 11726 / T1 Palm olein oil

TS 2176 / T1 Melted cheese

TS EN 15768 Effect of materials on drinking water and drinking water - GC-MS Identification of water-permeable organic substances

TS 12230 Puff pastry

tst 13443 Authorized services - Rules for milling machines

TS 3632 tst T1 Grape juice

TS EN 14112 Derivatives of animal and vegetable fats - Methyl esters of fatty acids (yame) - Determination of oxidation stability - Accelerated oxidation test

TS 382 / T1 Canned peas

TS 2290 ISO 959-1 / T1 Black pepper (pepper nigrum l.) Cereals or ground, specifications. Part 1: Black pepper

TS 3075 / T1 Internal nuts

TS EN 1141 Spectrometric determination of Prolin fruit and vegetable juices

TS EN 13585 Foods-Determination of fumonisin B1 and B2 in maize-HPLC method of solid phase extraction

TS EN 13130-6 Food contact materials and products - Restrictions on plastics - Part 6: Determination of vinylidene chloride in plastics 12.02.2009250

Vegetables TS ISO 24557 - Determination of moisture content - Air circulation oven method

TS 1469 / tst T2 Canned artichokes

TS 13208 / T2 Canned kebab - ready meal

TS 9974 / tst T2 fresh - frozen pods

TS 3958 / T1 Cherry jam -

Canned TS 2669 / T1 - Vegetable liquid oily leaf coating - Ready meal 30.04.2015080.20

TS 1192 / T2 Long-life milk

Tst 201392143 Frozen covered fish

TS 1864 / T2 Cream and cream

TS 7898 / T2 Canned food - Vegetable oil imambayıldı - Ready to eat

TS 7999 / tst T2 Ice Cream Squash

tst 2812 Vegetable margarine

Tstamine dry 2016113918

TS 1069 Meat and meat products (red meat) - Methods of laboratory analysis - General

TS EN 1133 Fruit and vegetable juices-Determination of the number of formulas

TS 13075 Business - Food transport - General rules

TS 13571 (Amended Edition 2) Specific rules for the implementation of TS OIC / SMIIC 1 on installations where halal food is prepared, stored and served

TS EN ISO 8442-1 + AC Materials and utensils in contact with foodstuffs - cutlery, spoons, knives and cutlery - Part 1: Specification for cutlery used in food preparation 19.01.2006250

TS 9267 Edible organs - Rules for cooling, freezing, storage, handling and thawing

TS 1468 / T1 Canned food - green beans

TS EN ISO 5530-2 Wheat flour - Physical characteristics of the dough Part 2: Determination of rheological properties by means of an extensograph

TS EN 1136 Fruit and vegetable juices - Determination of phosphorus - Spectrometric method

Wheat flour - Physical characteristics of the dough - Part 5530: Determination of water absorption and rheological properties using a farinograph (ISO 1-1: 5530)

Tst 2016106283 Fruit in powder form

TS EN 1230-1 Paper and board - Food contact - Sensory analysis - Part 1: Odor

TS 12102 Kemalpașa dessert (cheese dessert)

TS 887 Cooking cottonseed oil

TS 10913 Halva - Summer halva

TS 11149 / T3 Shuttle juice

TS EN ISO 11085 Cereals, cereals and animal feeds - Determination of crude and total fat by Randall extraction

TS EN 12014-1 Foodstuffs - Determination of nitrate and / or nitrite content - Part 1: General requirements

TS EN ISO 29841 / A1 Vegetable fats and oils - Determination of degradation products of chlorophyll a and chlorophyll a

TS EN ISO 5526 Cereals, pulses and other fatty foods - Nomenclature

TS EN ISO 7540 / tst T1 Ground pepper (Capsicum annuum L.) - Recipes

TS 1068 Chicken eggs - peeled

TS EN ISO 7973 Cereals and ground grain products - Determination of flour viscosity - By amylography

TS 12918 / T1 Pomegranate juice

TS 13534 / T1 Lemon juice

TS 861 / T1 White sugar (sucrose)

TS EN ISO 11213 Modified starch - Determination of acetyl content - Enzymatic method

TS 2698 / T1 Canned - Green beans with meat - Ready to eat

TS 12918 / T1 Pomegranate juice

TS 13534 / T1 Lemon juice

TS 861 / T1 White sugar (sucrose)

TS EN ISO 11213 Modified starch - Determination of acetyl content - Enzymatic method

TS 2698 / T1 Canned - Green beans with meat - Ready to eat

TS 11727 / T1 Palm stearin oil

TS 8371 / T3 Alumina paste

TS 1019 / T2 Pasteurized milk

TS EN 1137 Fruit and vegetable juices-Determination of citric acid (citrate) by enzymatic method-Nadh spectrometric method

TS EN ISO 7540 Ground pepper (Capsicum annuum L.) - Recipes

TS 1917 Processed nuts

TS 3958 / T2 Cherry jam

TS 4187 / T1 Apricot jam

TS 10932 / T2 Corn - Frozen

TS 1466 / T4 Tomato paste and puree

TS EN 13486 Temperature recorders and thermometers - Refrigerated, frozen, quick-frozen / quick-frozen and frozen foods Used during transport, storage and deployment - Periodic inspection

TS EN 1186-3 Substances and materials in contact with food - Plastics - Part 3: Test methods for total migration to aqueous food by complete immersion 09.02.2016250

TS 1917 / T1 Processed nuts

TS 13424 / tst T1 Flavor enhancers

TS 13413 / tst T1 Sunflower seed flour - edible

TS EN ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods

TS EN ISO 24276 Foodstuffs - Methods of analysis for the detection of genetically modified organisms and their derivatives - General definitions and rules

TS 13075 / T1 Business - Food transport - General rules

TS 11915 / T1 Orange nectar

TS 3074 (modified 2.Brint) Hazelnut removed

TS 1917 / T2 Processed nuts

TS EN ISO 5530-1 Wheat flour - Physical characteristics of dough part 1: Determination of water absorption and rheological properties using farinograph

TS EN ISO 5381 Starch hydrolysis products - Determination of water - Change in tax profit

TS 1194 / T2 Lettuce and lettuce

the first powdered vegetables 2016106284

TS 8371 / T1 Peanut paste

TS EN 15861 Food Processing Machines - Smoking Equipment - Safety and Hygiene Standards

Peanut TS 310 (peeled and internal)

TS 3075 / T1 Internal nuts

TSE CEN / TR 16875 Cereals and grains - Technical report of inter-laboratory studies to determine the impurity content of maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)

TS EN ISO 17189 Butter, edible oil emulsions and spilled oils. Determination of oil content (reference method)

TS EN ISO 19219 Vegetable and animal fats and oils - Determination of visible solid particles in unprocessed fats and oils

TS 7359 / T2 Canned meat - canned

TS EN 1186-9 Substances and materials in contact with food - Plastics - Part 9: Test methods for total migration of aqueous fillings and food

Determination of tea-water extract TS ISO 9768

TS EN 12742 Fruit and vegetable juices - Determination of free amino acids - Liquid chromatographic method

TS EN 1673 + A1 Food processing machines - Rotary ovens - Safety and hygiene rules

TS EN 14122 Food - Determination of vitamin B1 by high performance liquid chromatography

TS EN ISO 12872 Determination of olive oil and monopalmitate-2-glyceryl grain oil

Tom 794 tomatoes (Solanum lycopersicum L.)

TS 1470 / T1 Types of cans

TS 12550 Vegetable oils - Cooking oil

TS EN ISO 712 Cereals and cereal products -Determination of moisture content -Reference method

TS EN 1186-6 Substances and materials in contact with food - Plastics - Part 6: Test methods for total migration to olive oil using a sack

TS 12383 / tst T2 Canned tomatoes

TS 5136 / T1 Fig lock

TS 3729 / tst T1 Canned orange

TS EN ISO 14244: 2016 Oilseed meal - Determination of soluble proteins in potassium hydroxide solution

TS EN ISO 18330 Milk and milk products - Guidelines for standardized identification of immunoassays or receptor tests for the detection of antimicrobial residues

TS EN ISO 5529 Wheat - Determination of sedimentation index - Zeleny test

TS 3076-2 ISO 2451 / T1 Core Cocoa - Specifications

tst 2540 frozen anchovies

TS EN ISO 659 Oilseeds - Determination of oil content (reference method)

TS ISO 2962 Cheese and smelting products - Determination of total phosphorus content - Molecular absorption spectrometric method

Butter - Determination of moisture, non-greasy solids and oil content - Part 6209: Determination of moisture content (reference method) TS 1-3727

TS EN 1135 Fruit and vegetable juices-Determination of ash

Dried rosemary (rosmarinus officinalis l.) TS 11126 / tst T2

TS EN ISO 11746 Rice - Determination of biometric properties of grain

Tst 12513 Halloumi cheese

TS EN 1420 Effect of organic substances in drinking and drinking water - Evaluation of the smell and taste of water in the pipeline system

TS EN 14148 Foods - Determination of vitamin k1 by hplc

tst 200665250 Sugar beet molasses

TS EN 13784 Food-DNA-comet analysis for the detection of irradiated food - Classification method

TS 4214 / T1 mixed pickles

TS 886 / tst T1 Sunflower cooking oil

tst 7039 Business - Dealer sellers - General rules

TS EN ISO 22005 Traceability in the feed and food chain - basic principles and general characteristics of system design and implementation

TS 890 Edible soybean oil

TS EN 12823-1 Food - Determination of vitamin A by high performance liquid chromatography - Part 1: Measurement of total retiniol and 13-Z retinol

TS 10445 / T1 Kadayif for bread

TS EN 1186-2 Substances and materials in contact with food - Plastics - Part 2: Test methods for total migration to olive oil by complete immersion

TS 11983 / tst T1 Baby food - Baby formula

TS 1467 / tst T3 Canned - fresh okra

TS 888 Corn oil for cooking

tst EN 14112 Derivatives of animal and vegetable fats - Methyl esters of fatty acids (yame) - Determination of oxidation stability - Accelerated oxidation test

Tst 2016106334 Tarhana Powder

TS 353 / T2 Canned fish

TS EN 1186-8 Substances and materials in contact with food - Plastics - Part 8: Test methods for total migration to olive oil by filling the product

TS ISO 882-1 Cardamom-Elettaria cardamonum (linnaeus) maton var. miniscule capsule burkill-in

Packaging TS EN 15593 - Management of hygiene of food packaging - Rules

TS 13645 / T1 Turkish Baklava

TS 5312 / T3 Canned mushrooms

Determination of individual and total sterol content - Gaseous chromatographic method - Part 12228: Animal and vegetable fats and oils TS EN ISO 1-1

TS EN ISO 16297 Milk bacteria counting protocol for the development of alternative methods (ISO 16297: 2013)

TS 10443 / T2 Dough pastry

TS ISO 9768 / tst T2 Determination of water-tea extract

TS EN ISO 5943 Cheese and processed cheese - Determination of chloride content - Potentiometric titration method

TS ISO 15305 Vegetable and animal oils - Color determination - using a Lovibond colorimeter

TS 12326 Piece of chicken breast

TS 1469 / T1 Canned artichokes

TS ISO 9231 Milk and milk products - Determination of benzoic and sorbic acid content

TS 2667 / T1 Canned stuffed liquid oil bell peppers - ready to eat

TS EN 16378 Cereals - Determination of the impurity content of maize (Zea mays L.) and sorghum (Sorgum bicolor L.)

TS ISO 3432 cheese - Determination of fat content - Butyrometer for the Van Gulik method

TS ISO 3432 cheese - Determination of fat content - Butyrometer for the Van Gulik method

TS EN 1230-2 Paper and board - Food contact - Sensory analysis - Part 2: Loss of flavor (degradation)

tst 200871429 Fresh ravioli, baked 060

TS EN ISO 2171 Cereals, pulses and by-products - Determination of ash content by incineration

TS 7420 / T1 data palm

TS EN 1186-4 Substances and materials in contact with food - Plastics - Part 4: Test methods for total cell migration in olive oil

TS EN 1142 Fruit and vegetable juices - Determination of sulphate

TS EN 12873-1 Effect of materials on drinking water and drinking water - Impact of migration - Part 1: Test method for products made of or combined with organic or glass materials (porcelain / glass)

TS EN 14338 Paper and board in contact with food - Requirements for determining migration from paper and board using similarly modified polyphenylene oxide (MPPO)

TS 6473 Fruits, vegetables and products-Determination of volatile acidity

TS EN 13806 Foodstuffs - Determination of trace elements - Determination of mercury by cold vapor atomic absorption spectrometry (cvaas) after decomposition by pressure

TS 13375 / T3 cakes - simple, seasoned and stuffed

TS EN ISO 12228-2 Determination of individual and total sterol content-Gas chromatographic method-Part 2: Olive oil and cane oil

TS 3792 / T2 Grape molasses

TS 12520 Cleaning rules in the fishing industry

TS EN 12984 + A1 Food measuring machines - Portable and / or manually guided machines and equipment with mechanically driven cutting tools - Safety and hygiene requirements

TS EN ISO 3960 / tst T1 Vegetable and vegetable fats and oils - Determination of peroxide values ​​- Determination of idiometric endpoints (visual)

TS EN ISO 9167-1 / A1 Rapza - Determination of glucosinolate content - Part 1: Method using high performance liquid chromatography

TSE ISO / TS 22003 Food safety management systems - Requirements for organizations providing inspection and certification of food safety management systems

TS 3628 / T1 potato chips

TS 11727 / T2 Palm stearin oil

TS ISO 7513 Soluble tea - Solid state - Determination of moisture (loss of mass at 103 ° c)

TS EN ISO 29822 Vegetable fats and oils - Determination of relative amounts of isomeric diacylglycerols - 1,2- and 1,3-diacylglycerols (ISO 29822: 2010)

TS EN ISO 29841 Vegetable fats and oils - Determination of the decomposition products of chlorophyll and chlorophyll (feophyte, feophyte and pyrophytic)

TS 13645 / T2 Turkish Baklava

tst 2015103859 Tail oil

TS 541 / T3 dried figs

Tst 201495285 Almond butter

TS ISO 9231 Milk and milk products - Determination of benzoic and sorbic acid content

Canned TS 2666 / T1 - Roast with vegetable liquid oily pepper - Ready to eat

TS EN 13805 Foodstuffs - Determination of trace elements - Pressurization

TSE CEN / TS 16707 Food - Methods of analysis for genetically modified organisms and their derivatives - Polymerized chain reaction (PCR) based on imaging strategies

TS EN 12393-2 Foods of plant origin -Multiple methods of residues for the determination of pesticide residues using GC or LC-MS / MS -Chapter 2: Methods of extraction and cleaning

TS EN 12393-3 Foods of plant origin - Multiple residue methods for the determination of pesticide residues using GC or LC-MS / MS - Part 3: Determination and verification experiments

TS 11112 / T1 Pickled cucumbers

TS EN 12331 Food processing machines - Shredders - Safety and hygiene requirements

TS EN 13870 Food processing machines - Chip cutters - Safety and hygiene requirements

TS EN 12146 Fruit and vegetable juices-Enzymatic determination of sucrose content-Nadp spectrometric method

TS EN 1672-2 + A1 Food processing machines - Basics - Part 2: Hygiene rules

TS ISO 5550 Caseins and caseinates - Determination of moisture content (reference method)

TS ISO 5550 Caseins and caseinates - Determination of moisture content (reference method)

TS EN 12854 + A1 Food processing machines - Mixers with handles - Safety and hygiene rules

TS EN 14152 Food - Determination of vitamin B2 by high performance liquid chromatography

TS EN 16743 Food Processing Machines - Automatic Industrial Cutting Machines - Safety and Hygiene Requirements

TS EN 12498 Paper and paperboard - Food contact and paper - Determination of cadmium and lead in aqueous extract

TS 3882 Dried green beans

TS 2176 / T2 Melted cheese

TS ISO 7516 Sampling of soluble solid tea

TS EN 1131 Fruit and vegetable juices-Determination of relative density

TS EN ISO 21570 Foodstuffs - Methods of analysis for the detection of genetically modified organisms and derivatives - Methods for the quantitative determination of nucleic acid

TS 746 Meat grinders

TS 3977 / T1 (Amendment of EN ISO 6540) Maize - Determination of moisture content (cereals and soil)

TS 5312 / T2 Canned mushrooms

TS EN 1186-1 Food contact materials and products - Plastics Section 1: Selection of conditions and test methods for the determination of substances in food

tst 9130 Natural mineral water

TS EN ISO 20483 Cereals and legumes - Determination of nitrogen content and calculation of crude protein content - Kjehldahl method

TS EN 16378 Cereals - Determination of impurities in maize (Zea mays L.) and sorghum (Sorgum bicolor L.)

Wheat flour (Triticum aestivum L.) - Amperometric method for measuring starch damage

TS 10927 / tst T1 Canned shrimp

TS EN 1388-1 Food contact materials and products - Silicate surfaces - Part 1: Determination of lead and cadmium released from ceramic containers

TS ISO 5502 Oilseed meal - Sample preparation

TS EN 15505 Foodstuffs - Determination of trace elements - Determination of sodium and magnesium by flame atomic absorption spectrometry (aa) after microwave digestion

Animal and vegetable fats and oils - Identification and identification of volatile organic contamination of gc / ms

TS EN 15662 Plant food - Determination of pesticide residues using GC-MS and / or LC-MS / MS after SPE cleaning / segmentation and dispersion of acetonitrile - QuEChERS method (EN 15662: 2008)

Canned TS 2665 / T1 - bean stew with vegetable oil - ready to eat

TS 2671 / T1 Canned eggplant fried in vegetable oil

tst 8188 Crude cottonseed oil

Canned TS 2664 / T2 - bean stew with vegetable oil - ready to eat

TS EN 12043 Food processing machines - Intermediate containers - Safety and hygiene requirements

TS 11726 / T2 Palm olein oil

TS 4681 / T1 Maize semolina

TS EN 14084 Foodstuffs - Determination of trace elements - Determination of lead, cadmium, zinc, copper and iron by atomic absorption spectrometry (aa) after microwave digestion

TS EN ISO 8442-2 / AC Materials and tools for food contact - Cutlery and cutlery - Part 2: Characteristics for stainless steel and silverware

TS 9496 Green beans - Frozen

TS EN ISO 6465 Spices - Cumin (l. Cuminum cyminum) - Specifications

TS EN ISO 21415-2 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical method

TS EN ISO 12873 Olive oil and cane oil - Determination of the required substance content by capillary gas chromatography

TS EN ISO 5534 / AC Cheese and processed cheese - Determination of total dry matter content (reference method)

TS EN 1678 + A1: 2010 Food processing machines - Vegetable choppers - Safety and hygiene characteristics

TS EN 12852 + A1: 2010 Food processing machines - Food processors and crushers - Mixers - Safety and hygiene rules

TS EN ISO 10519 Rapza-Determination of chlorophyll content-Spectrometric method

TS 3410 Raisins with seeds

TS EN 1140 Enzymatic determination of d-Glucose and d-Fructose in fruit and vegetable juices-Nadph spectrometric method

Cabbage of TS 13169 Brussels

TS 13151 Bitter salad (wild chicory)

TS EN 14107 Solid derivatives and oils - Methyl esters of fatty acids (yame) - Determination of phosphorus content by inductive coupling emission spectrometry (PCI)

TS EN 14109 Solid derivatives and oils - Methyl esters of fatty acids (yame) - Determination of potassium content by atomic absorption spectrometry

TS 13570 Preliminary programs (PPPs) and design requirements for food safety in the production and supply of food packaging materials

TS ISO 5548: 2004 Caseins and caseinates - Determination of lactose content - Photometric method

TS 4028-1 ISO 5565-1 / T1 Vanilla (vanilla fragrans (salisbury) ames) - Part 1: Specifications

TS EN 15180 Food processing machines - Food containers - Safety and hygiene requirements

TS EN 14106 Solid derivatives and oils - Methyl esters of fatty acids (yame) - Determination of free glycerin content

TS EN 14233 Food contact materials and articles - Plastics - Determination of transition temperature at food and plastics encounters during microwave and conventional heating

TS EN 3687 / AC Aviation Series - Screws, hexagon head, conical body, long wire, heat-resistant steel fe-Pa92ht (A286), silver-Classified: 1100 mpa / 650 ° c

TS EN 14110 Solid derivatives and oils - Methyl esters of fatty acids (yame) - Determination of methanol content

TS EN 13130-2 Products and materials in contact with food - Restrictions on plastics Part-2: Determination of terephthalic acid by counterfeit food

tkt SUPPLIER 2015102021 SHARPENING AND FUR SHIPS

tst EN 1674 Food processing machines - Dough and pastry processing machines - Safety and hygiene rules

TS 13568 Soft drink

TS EN ISO 520 Determination of cereals and legumes of the mass of cereals 1000

TS EN ISO 13408-6: 2011 Recommendation 6-Isolation systems for the health care department produced in aseptic conditions

TS 11966 stem cheese (İzmir tulle cheese)

TS EN ISO 662 Animal and vegetable fats and oils. Determination of moisture and volatiles

TS 1467 / T1 Canned - fresh okra

The second table of fish 12296

TS EN 12393-1 Foods of plant origin - Multiple residue methods for the determination of pesticide residues using GC or LC-MS / MS - Part 1: General rules

TS EN 1674 Food processing machines - Dough and pastry machines - Safety and hygiene rules

TS EN 1974 + A1 Food processing machines - Slicing machines - Safety and hygiene characteristics

TS EN ISO 927 / AC Spices and seasonings - Determination of foreign matter and foreign matter content

TSE CEN / TR 16699 Food - Determination of pesticide residues by GC-MS / MS - Tandem mass spectrometry parameters

tst 2016109668 Sensory analysis - Testing of packaging materials for food products

TS 2997 ISO 2168 Table Grapes-Cold Storage Guide

TS EN 12873-4 Effect of substances on drinking water and drinking water - Effect of migration - Part 4 - Test method for water treatment membranes

TS 10930 / T1 Juicy canned food

TS EN ISO 5534 / AC Cheese and processed cheese - Determination of total dry matter content (reference method)

TSE CEN / TS 16731 ​​Foodstuffs - Determination of arsenic compounds with hydride reaction in rice by atomic absorption spectrometry (Hydride-AAS) after acid reaction

TS 12067 / T2 Inverted sugar syrup

TS 10931 / tst T1 Canned meat with peas

TS 7571 EN ISO 18609 Animal and vegetable fats and oils - Non-saponification - Determination of hexane extraction

TS EN 648 Paper and board - Contact with food - Determination of color strength in bleached paper and board by ensuring fluorescence

TS EN 12855 + A1 Food Processing Machines - Rotary Cutting Cutters - Safety and Hygiene Rules

TS EN ISO 8442-7 Food contact materials - Cutlery, cutlery - Part 7 Characteristics for tableware made of silver, other precious metals and alloys

Pumpkin TS 1898 Cottage (cucurbita pepo l.)

TSN ISO / TS 3632-1 / T1 Saffron (crocus sativus linnaeus) section 1: Characteristics

TS EN ISO 9831 Feed, animal and faecal products or urine - Determination of gross heating value - Calorimetry

TS EN 13130-5 Restrictions on contact materials and products in contact with plastics 5: Determination of vinylidene chloride in counterfeit foodstuffs

TS EN 13130-7 Restrictions on materials and products for contact with foodstuffs in plastics Part 7: Determination of mono-ethylene glycol and diethylene glycol in counterfeit foodstuffs

TS 13717 Carob molasses

tst EN 16743 Food processing machines - Automatic industrial cutting machines - Safety and hygiene requirements

TS 11112 Pickled cucumbers

TS 8317 Gelatin used in the food industry

TS EN ISO 8968-1 Milk and milk products - Determination of nitrogen content - Part 1: Kjeldahl's principle and calculation of crude protein

TS 2970 / T1 Starch - edible

TS 13555 Hard candy - Filled and unused

TS 1864 / T1 Cream and cream

TS EN ISO 660 Animal and vegetable fats and oils - Determination of acid number and acidity

TS 2703 / T1 Canned food - cauliflower - ready meal

TS 6581 Refined hazelnut oil - edible

TS 3411 Raisins without seeds

TS 7037 - Butchers, butchers, wholesalers and grocery stores - General and special rules

TS 5816 EN ISO 3593 Determination of starch ash

TS 7967 EN ISO 3946 Starch and starch - Determination of total phosphorus content - Spectrophotometric method

TS EN ISO 11747 Rice-Determination of tensile strength of internal rice after cooking

TS EN 14164 Food - Determination of vitamin B6 by high performance chromatography

Milk and dairy products. Determination of alkaline phosphatase activity. Part 11816: Fluorimetric method for milk and milk-based beverages (ISO 1-1: 11816) TS EN ISO 1-2013

TS EN ISO 8586 Sensory analysis - General rules for the selection, training and monitoring of selected evaluators and sensory expert evaluators

Foodstuffs - Determination of aflatoxin B16050 and total aflatoxin content (B16050, B1, G1 and G2) in cereals, nuts and products thereof - Method of high performance liquid chromatography

Foodstuffs - Determination of aflatoxin B16050 and total aflatoxin content (B16050, B1, G1 and G2) in cereals, nuts and products thereof - Method of high performance liquid chromatography

TS EN ISO 9289 Oily residues - Determination of hexane free residues

TS EN 16155 Foodstuffs - Determination of sucralose - Method of high performance liquid chromatography

TS 11149 / T2 Shuttle juice

TS EN 14718 Effects of organic substances on drinking water and utility water - Determination of chlorine requirement - Test method

TS EN 12268 Food Processing Machines - Band Saw Benches - Safety and Hygiene Rules

Pistachio paste TS 9775 / tst T1

TS 892 / tst T2 Cooking canola oil

TS EN 13130-1 Substances and articles which come into contact with food - Restrictions on plastics - Part 1: Guidelines on the choice of conditions for exposure of plastics to counterfeit and counterfeit foodstuffs and foodstuffs

TS ISO 27205 Fermented dairy products - Bacterial starter cultures - Identification standard

TS EN 12143 Fruit and vegetable juices-Determination of water-soluble solids-Refractometric method

TS ISO 22855 Fruit and vegetable products-Determination of benzoic acid and sorbic acid concentrations-Method of high performance liquid chromatography

Canned TS 2668 / T1 - Stuffed vegetable liquid eggplants - Ready to eat

TSE CWA 16814 Precise, nutritionally efficient and cost-effective food for people at risk of poverty - General, specific requirements and food labeling CHANCE

TS EN ISO 8442-8 Food contact materials - Cutlery and cutlery - Part 8: Specification for maple articles and decorative objects

TS EN ISO 676 Spices and seasonings - Botanical name

Business TS 12669 - Slaughterhouses - Slaughterhouses - Classification - General rules

TS ISO 1738 Butter - Determination of salt content

TS 6180 EN ISO 3947 Starch - Natural and modified starches - Determination of total fat content

TS EN ISO 8589 Sensory analysis - General rules for the design of test rooms

TSE ISO / TS 22002-4 Compulsory food safety programs - Part 4: Manufacture of food packaging

TS 10929 / T1 Jelly candies

TS 341 / T1 Olive oil for cooking

TS EN 12808-4: 2009 / AC: 2011 Filling gaskets - For plates - Part 4: Determination of shrinkage

TS EN 15467 Food processing machines - Fish head and fillet machines - Safety and hygiene requirements

TS 7359 / T3 Canned meat - canned

TS 12302 / T2 Crude sunflower oil

TS 12001 / T2 Blackberry molasses

TS 13431 Cooking sulfur oil

Tst 1254 Asparagus (asparagus officinalis l.)

TS EN 12853 + A1: 2010 Food processing machines - Hand crusher - Mixers and beats - Safety and hygiene rules

TS 6182 Fruit, vegetables and products-Determination of lead Spectrometric method of atomic absorption without flammability

TS EN 13130-4 Restrictions on materials and products for contact with plastics Part 4: Determination of 1,3-butadiene in plastics

TS EN ISO 2171 Cereals, legumes and by-products. Determination of ash production by combustion

TS 13705 Palm water concentrate

TSE CEN / TR 16699 Food - Determination of pesticide residues by GC-MS / MS - Tandem mass spectrometry parameters

tst EN 12331 Food processing machines - Meat grinder - Safety and hygiene requirements

TS 6160 Red meat - Rules for cooling, freezing, preserving, handling and thawing

TS 1598 / T1 Canned peaches

TS 13742 Karaman Cumin - sol

tst 5083 Animal margarine

Nectar TS 12397 Blackberry

TS 13470 Desserts for dough - Ready to add sherbet

TS EN ISO 27107 Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric determination of endpoint

TS 1596 / T1 Peach nectar

TS EN 14944-1 Effect of water-hardening products for human consumption - Test methods - Part 1: Effect of products produced during production on sensory properties

TS EN ISO 12966-2 Animal and vegetable fats and oils - Gaseous chromatography of fatty acid methyl esters - Part 2: Preparation of fatty acid methyl esters

TS EN 12042 Food processing machines - Automatic dividers - Safety and hygiene requirements

TS 2701 / tst T2 Canned hammer

tst 4225 Animal aquaculture - marine fish - Definitions

TS 11046 / T1 Goat's milk - raw

Biscuits for babies TS 12299

TS 4449 Cocktail with dried and dried fruits

TS EN 12137 Fruit and vegetable juices - Determination of tartaric acid in grape juices - High performance liquid chromatography method

TS EN ISO 14675 Milk and milk products - Basis for standardized definition of competitive enzyme immunity - Determination of Aflatoxin M1 content

TS EN ISO 13408-2 Recommendation Health care products produced in aseptic conditions - Part 2: Leakage

TSE ISO / TS 3632-2 Saffron (crocus sativus linnaeus) - Part 2: Test methods

TS ISO 8262-1: 2005 Dairy products and milk-based foods. Determination of fat content by the Weibull-Berntrop gravimetric method (reference method) -Chapter 1: Baby food

TSE K 365 Frozen fillet fish

TS EN ISO 6885 Vegetable and animal fats and oils - Determination of anisidine 11.07.2016200.10

TS EN 16802 Food - Determination of chemical elements and species - Determination of inorganic arsenic by exchange of HPLC-ICP-MS anions in food of marine and vegetable origin

TS EN 16802 Food - Determination of chemical elements and species - Determination of inorganic arsenic by exchange of HPLC-ICP-MS anions in food of marine and vegetable origin

TS EN 16802 Food - Determination of chemical elements and species - Determination of inorganic arsenic by exchange of HPLC-ICP-MS anions in food of marine and vegetable origin

TS EN ISO 9936 Animal and vegetable fats and oils - Determination of tocopherol and tocotrenol content by high performance liquid chromatography

TS 11045 / T1 Buffalo milk - raw

TS 341 / T3 Olive oil for cooking

TS EN ISO 12872 Determination of olive oil and monopalmitate-2-glyceryl grain oil

ST ISO 2446 Determination of milk-fat content

TS ISO 11868 Heat-treated milk - Determination of lactulose content - Method of high-performance liquid chromatography

TS ISO 8196-2 Milk - Definition and evaluation of the total accuracy of indirect methods in milk analysis - Part 2: Calibration and quality control in milk and milk laboratories

Duplicate peanut TS 310 (peeled and internal)

TS EN ISO 8968-1 Milk and milk products - Determination of nitrogen content - Part 1: Kjeldahl's principle and calculation of crude protein

TS EN 13390 + A1 Food processing machines - Combs and pies - Safety and hygiene rules

TS EN 1230-1 Paper and board - Food contact - Sensory analysis - Part 1: Odor

TS 4500 / T2 Grade flour

TS 5135 / T1 Rose jam

TS EN 14082 Foodstuffs - Determination of trace elements - Determination of lead, cadmium, zinc, copper, iron and chromium by atomic absorption spectrometry (aa) after dry combustion

TS EN 14083 Foodstuffs - Determination of trace elements - Determination of lead, cadmium, chromium and molybdenum by atomic absorption spectrometry of a graphite furnace after pressure decomposition

TS EN 14111 Solid derivatives and oils - Methyl esters of fatty acids (yame) - Determination of iodine

TS 1880 EN 13188 / T2 Vinegar - product of agricultural origin - recipes, specifications, marking

TS 1470 / T2 Types of cans

Tst 12399 Conserve-Garnish

TS ISO 8070: 2007 Milk and milk products. Determination of calcium, sodium, potassium and magnesium - Atomic absorption spectrometric method

TS ISO 8587: 2006 Sensory analysis - Methodology - Sorting

TS EN ISO 6886 Animal and vegetable fats and oils - Determination of oxidation stability (accelerated oxidation test)

TS EN 12497 Paper and paperboard - Food contact and paper - Determination of mercury in aqueous extract

Coffee TS 3117 / T1 (raw core)

TS 311 / T1 Sesame seeds

TS EN 13951 Liquid pumps - Safety rules - Equipment for agricultural food - Development of hygiene standards in practice

TS EN ISO 6465 / D1 Spices - Cumin (cuminum cyminum l.) - Specifications

Caravan TS 3893 / T1 (Carum carvi L.) - Cereals

TS EN 12463 Food processing machines - Filling machines and auxiliary machines - Safety and hygiene requirements

TS EN ISO 14675 Milk and milk products - Guidelines for standardized recipe for competitive enzyme-linked immunosorbent assay - Aflatoxin m1 content

TS 3268 / T1 Dry cowpea

TS EN 12041 Food processing machines - Molds - Safety and hygiene requirements

TS 11725 / T2 Palm oil

TS 11999 / T2 Crispy snack

TS EN 12147 Fruit and vegetable juices - Determination of titratable acidity

TS EN 13130-3 Restrictions on materials and food in contact with plastics Part 3: Determination of acrylonitrile in food and counterfeit food

TS EN 15850 Foodstuffs - Determination of zearalenone for infant and infant foods from baby food, barley flour, maize flour, polenta, wheat flour and cereal origin.

Apricot nectar TS 1597 / T1

Food - Determination of aflatoxin b16050 and total aflatoxins (b1, b16050, g1 and g1) in cereals, nuts and their products - High performance liquid chromatography method - High performance liquid chromatography method

Food - Determination of aflatoxin b16050 and total aflatoxins (b1, b16050, g1 and g1) in cereals, nuts and their products - High performance liquid chromatography method - High performance liquid chromatography method

TS 3498 ISO 2256 / T1 Specifications of dried mint

TS EN ISO 734 Oil flour - Determination of oil content - Part 1: Method of extraction with hexane (or petroleum ether)

TS EN 1134 Fruit and vegetable juices - Determination of sodium, potassium, calcium and magnesium by atomic absorption spectrometry (aas)

TS 2410 Cultivated mushrooms - fresh

TS 1466 / T3 Tomato paste and puree

TS EN 13886 / A1 Food processing machines - Mixing and / or whispering utensils - Safety and hygiene requirements

TS EN 13954 + A1 Food processing machines - Bread slicers - Safety and hygiene requirements

tst 11242 Artichokes-frozen

TS EN ISO 5555 / A1 Animal and vegetable fats and oils - Sampling

TS ISO 3976: 2006 Milk fat - Determination of peroxide value

TS 1917 Processed nuts

TS EN ISO 8442-1 + AC Materials and accessories - Knives, knives, containers and bowls in contact with food - Part 1: Characteristics of forks and knives used in food preparation

TS EN 12144 Fruit and vegetable juices-Determination of ash alkalinity-Titrimetric method

TS EN ISO 11214 Modified starch - Determination of the carboxyl group content of oxidised starch

TS 3411 / T1 seedless raisins

TS EN 14958 + A1 Food processing machines - Semolina flour and flour grinding and processing machines

Lemon juice concentrate TS 11322 - frozen

TS EN 1388-2 Materials and products which come into contact with food - Silicate surfaces - Part 2: Determination of lead and cadmium released from other silicate surfaces, other than ceramic

TS EN ISO 8442-6 Food contact materials - forks, knives and cutlery - Part 6: Glossy, glossy, glossy crockery

TS 13511 Meat and meat products - Methods of laboratory analysis - Histological examination

TS 1018 / tst T2 Cow's milk - raw

TS 2624 ISO 973 / T2 Allspice (pimenta dioica l.) - Cereals or milled - Specifications

TS 13553 / T1 Canned kebab dishes with eggplant

Authorized services TS 13651 - Olive sorting machines - Rules

TS ISO 763 Fruit and vegetable products - Determination of insoluble ash in hydrochloric acid

TSE ISO / TS 2963 Cheese and processed cheese - Determination of citric acid content - Enzymatic method

TS EN 16104 Food data-Structure and format of the change

TS 13719 Specific rules for the application of TS OIC / SMIIC 1 for materials and articles which come into contact with halal foods

TS EN ISO 8589 / A1 Sensory analysis - General rules for the design of test rooms

TSE ISO / TS 22002-2 Preliminary food safety programs - Part 2: Food and beverage services

TS 1917 / T3 Processed nuts

TS EN 14332 Foodstuffs - Determination of trace elements - Determination of arsenic by atomic absorption spectrometry (gfaas) graphite furnace after microwave decay in seafood

TS ISO 10470 Rough coffee - Defect reference diagram

TS EN ISO 21569 Foodstuffs - Methods of analysis for the detection of genetically modified organisms and derived products - Quality of nucleic acid-based methods

TS EN ISO 21571 Foodstuffs - Methods of analysis for the identification of genetically modified organisms and derived products - Nucleic acid extraction

TS EN 13378: 2001 + A1: 2013 Pasta processing plants - Pasta presses - Safety and hygiene rules

TS EN ISO 8442-2 Materials and consumables - Contact with food - Knives, knives, dishes and bowls - Part 2: Cutting characteristics (forks, knives, etc.) coated with stainless steel and silver.

TS EN ISO 8442-3 Materials and consumables - In contact with food - Cutlery, knives, dishes and bowls Section 3: Characteristics of silver tables, cutlery and decorative bowls

TS ISO 13493 Meat and meat products - Determination of chloramphenicol content - Method of liquid chromatography

TS ISO 13493 Meat and meat products - Determination of chloramphenicol content - Method of liquid chromatography

TS EN 14122 Food - Determination of vitamin B1 by high performance liquid chromatography

TS ISO 3356 Milk-Alkali Phosphatase Analysis

Tst 10443 Pastry dough

Chimen Karaman TS 3893 (Carum carvi L.) - Cereals

TS EN 1186-1 Materials and products in contact with food 1: Selection of conditions and test methods for the determination of substances entering food

TS 667 / T2 Lamb - Meat (carcass)

TS 13553 / tst T2 Canned eggplant kebab food

TS EN ISO 712 Cereals and cereal products - Determination of moisture content - Reference method

Packaging TS EN 15593 - Hygiene management in the production of food packaging - Requirements

TS EN 16466-1 Isotopic analysis of vinegar-acetic acid and water. Part 1: 2H-NMR analysis of acetic acid

TS EN 12823-1 Food - Determination of vitamin A by high performance liquid chromatography - Part 1: Measurement of total retiniol and 13-Z retinol

TS EN ISO 3656 Animal and vegetable fats and oils - Determination of ultraviolet absorption in terms of specific UV absorption

TS 3726 / tst T2 Canned cherries

TS EN ISO 5495 / A1 Sensory analysis - Methodology - Matching comparison experiment

first products 2015100742 - Terms of halal production

TS EN 13871 Food Processing Machines - Cube Cutting Machines - Safety and Hygiene Requirements

TS EN 14104 Animal fats and vegetable fats - Methyl esters of fatty acids (fame) - Determination of acid value

TS EN 13130-6 Restrictions on materials and food in contact with plastics Chapter 6: Determination of vinylidene chloride in plastics

TS EN ISO 5529 Wheat - Determination of sedimentation index - Zeleny test

TSE CWA 15793 Laboratory biorisk management

TS ISO 1871 General rules for the determination of nitrogen by the Kjeldahl method

the first dishes 2015102010 dried

tst 7058 Soft drink

TS EN ISO 8968-4 Milk and dairy products. Determination of nitrogen content

TS ISO 874 Fresh fruit and vegetables - Sampling

TS EN ISO 14501 Milk and milk powder - Determination of aflatoxin m1 content - Immuno-refined chromatographic cleaning and determination by high performance liquid chromatography

TS EN 14108 Solid derivatives and oils - Methyl esters of fatty acids (yame) - Determination of sodium content by atomic absorption spectrometry

TS 2702 Canned chickpea burners

TS EN 12498 Paper and paperboard - Food contact - Determination of cadmium, lead and chromium in aqueous extract

TSE K 211 Frozen broccoli

TS EN ISO 8292-1 Animal and vegetable oils - Determination of solid fat content - Pulsed nuclear magnetic resonance method - Part 1: Direct method

TS 13075 Business - Food transport - General rules

TS EN ISO 12873 Olive oil and cane oil - Determination of the required substance content by capillary gas chromatography

TS EN ISO 8589: 2010 / A1 Sensory analysis - General rules for the design of test rooms

TS ISO 17780 Animal and vegetable fats and oils. Determination of aliphatic hydrocarbons in vegetable oils

TS 342 Cooking olive oil - Examination and testing methods

TS EN ISO 12873 Olive oil and cane oil - Determination of the required substance content by capillary gas chromatography

TS EN ISO 8589: 2010 / A1 Sensory analysis - General rules for the design of test rooms

TS ISO 17780 Animal and vegetable fats and oils. Determination of aliphatic hydrocarbons in vegetable oils

TS 342 Cooking olive oil - Examination and testing methods

TS EN 1854 Pressure detectors - for burners and gas appliances

tkt Fryers 2015102019 COFFEE

Butter - Determination of moisture, solids other than oil and determination of fat content - Part 6209: Calculation of fat content TS 3-3727

Nectar TS 12536 cranberry

TSE ISO / TS 3632-1 Saffron (crocus sativus linnaeus) section 1: Characteristics

TS EN ISO 5492 Sensory analysis - Terms and definitions

TS 4099 Dried cabbage

TS EN 14338 Paper and board in contact with food - Requirements for determining migration from paper and board using similarly modified polyphenylene oxide (MPPO)

TS ISO 9116 Raw coffee - Guide to methods for properties

TS ISO 6668 Raw grains - Preparation of samples for sensory analysis

TS ISO 6668 Raw grains - Preparation of samples for sensory analysis

TS 12887 Authorized services - Machines for the food and beverage industry - Rules

TS 5665 Plant products-Determination of chloride

Food - Analytical methods for the detection of genetically modified organisms and related products - Qualitative methods based on nucleic acid TS EN ISO 21569: 2005 / A1

TS EN ISO 5526 Cereals, pulses and other granular foods - Nomenclature

TS 5890 Chicken meat - Rules for shredding, packaging, transport and preservation

TS 5890 Chicken meat - Rules for shredding, packaging, transport and preservation

TS ISO 6091 Milk powder - Determination of titratable acidity (Reference method)

TS ISO 3889 Milk and dairy products - Characteristics of Majonnier oil extraction flasks

TSE K 30 Aromatic black tea

TS EN 13379: 2001 + A1: 2013 Pasta processing plants - Spreader, stripping and cutting, bar mold recovery tape, bar die chamber - Safety and hygiene rules

TS 6776 EN 13704 Chemical disinfectants - Quantitative suspension testing for the evaluation of sporicidal activity of chemical disinfectants used in food, industrial, domestic and institutional areas - Test method and properties (step 2, step 1)

TS 2419 / tstT3 Red pepper (Capsicum anuum L.) - ground (powder)

TS 324 Methods of chemical analysis of oilseed meal

TS 11044 / T1 Sheep's milk - raw

TS EN ISO 8442-5 Food contact materials and instruments - Cutlery, spoons, knives and cutlery - Part 5: Clarity and test properties not included in cutlery

TS EN ISO 3493 Vanilla Dictionary

TS EN 1186-11 Substances and materials in contact with food - Plastics - Part 11: Test methods for the total migration of artificial C-labeled triglyceride mixtures

TS EN ISO 3961 Animal and vegetable fats and oils - Determination of iodine content

TS EN ISO 21570 / AC Food - Methods of analysis for the detection of genetically modified organisms and derived products - Methods for the quantitative determination of nucleic acid

TS 2702 / tst T2 Canned meat with chickpea stew

TS OIC / SMIIC 2 / T1 Guide for halal certified organizations

TS EN ISO 16297-Milk bacteria counting protocol for the development of alternative methods

TS EN 1186-14 Substances and materials which come into contact with food - Plastics - Part 14: Total test methods for "substitution tests on plastics intended to come into contact with fatty foods using iso-octane and 95% ethanol .

TS 10929 / tst T2 Jelly candies

8968-3: Milk 2007 / AC - Determination of nitrogen content - Part 3: Blocked digestion method (routine semi-fast method)

TS 8057 White meat - Rules for cooling, freezing, preserving, handling and thawing

TS EN 12822 Food - Determination of vitamin E by high performance liquid chromatography - α-, β-, β- and β-tocopherols

TS EN 12148 Fruit and vegetable juices-Determination of hesperidin and naringin in citrus juices-Method of high performance liquid chromatography

Tst ISO 6478 Peanut - Specifications

Chicken TS 2409 - Meat (carcass)

Wheat bran and flour (Triticum aestivum L.) - Determination of rheological behavior as a function of mixing and increase in temperature

TS EN 1672-2 + A1 Food processing machines - Basics - Part 2: Hygiene rules

TSE K 215 Oil toast

TS 3303 ISO 3959 Green banana - Ripening conditions

TS EN 16466-3 Isotopic analysis of vinegar-acetic acid and water. Part 1: 18O-IRMS analysis of acetic acid

TS EN 13804 Foodstuffs - Determination of trace elements - Performance criteria, general considerations and test preparation

TS EN ISO 29841 Vegetable fats and oils - Determination of the decomposition products of chlorophyll and chlorophyll (feophyte, feophyte and pyrophytic)

TS EN 13390 + A1 Food processing machines - Combs and pies - Safety and hygiene rules

TS 5135 / tst T2 Rose jam

TS EN 16466-2 Isotopic analysis of vinegar-acetic acid and water. Part 1: 13C-IRMS analysis of acetic acid

TS EN 14152 Foods - Determination of vitamin B2 by high performance liquid chromatography

TS ISO 6732 Milk and milk products - Determination of iron - Spectrometric method (Reference method)

TS EN ISO 22630 Oil flour - Determination of oil content - Rapid extraction method

Walnut TS 1276 (juglans regia l) -

TS 13551 / T1 Lemon sauce

TS 8444 / T1 Turkish Delight

TS 13692 Dry orange

TS EN ISO 21572 Food - Molecular biomarker analysis - Protein based methods

TS EN 14164 Food - Determination of vitamin B6 by high performance chromatography

TS ISO 3972 Sensory analysis - Methodology - Method for investigating taste sensitivity

TS 12720 / T1 Pomegranate smile

TS EN 14185-2 Non-fat foods - Determination of N-methylcarbamate residues - Part 2: hplc method of diatomaceous earth column cleaning

TS EN ISO 3093 Wheat, rye and their flour, durum wheat and durum wheat semolina - Hagberg - Determination of the number of drops by belonging

TS EN ISO 21570 Foodstuffs - Methods of analysis for the detection of genetically modified organisms and derivatives - Methods for the quantitative determination of nucleic acid

TS EN 1165 Feathers and down test methods. Determination of water-soluble chlorides

TSE CEN / TS 16621 Food analysis - Determination of benzo [a] pyrene, benz [a] anthracene, chrysanthemum and benzo [b] fluoranthene by high performance liquid chromatography (HPLC-FD) with fluorescence detector in food

TS EN 1186-12 Substances and materials in contact with food - Plastics - Part 12: Test methods for total migration at low temperatures

TS EN 1186-15 Substances and materials in contact with food - Plastics - Part 15: Alternative test methods for the migration of fatty foods by rapid extraction to isooctane and / or 95% ethanol

TS ISO 27205 Fermented dairy products - Bacterial starter cultures - Identification standard

TS 10930 / tst T2 juicy meatballs with tomato paste - izmir meatball

TS 9130 / T4 Natural mineral water

TS 13210 / tst T1 Canned fried

TS EN 12853 + A1 Food processing machines - Hand crusher - Mixers and threshers - Safety and hygiene rules

TS EN 1186-7 Food contact materials and plastics - Part 7: Determination of substances that pass into aqueous foods - Bag method

TS 8642 / T2 Potato - Frozen

TS 2109: 1990 / T1 (number change, TS EN ISO 948) Spices and seasonings - Sampling

TSE K 144 raw meatballs without meat ready for consumption

TSE K 144 raw meatballs without meat ready for consumption

TS EN ISO 17180 Animal feedingstuffs - Determination of lysine, methionine and threonine in commercial amino acid products and premixes

TSE K 199 / T2 Lahmacun 12.01.2015060

TS 4188 / T1 Quince jam

tst 2016107991 Seedless olive pulp

TS EN 12822 Food - Determination of vitamin E by high performance liquid chromatography - α-, β-, β- and β-tocopherols

TS EN ISO 5555 / A1 Animal and vegetable fats and oils - Sampling - 1 amended: Flexitanks (ISO 5555: 2001 / A1: 2014)

TS 8444 / T2 Turkish Delight

tst 4017 chicken eggs - hatching

Business TS 8985 - Food factories and catering kitchens - General rules

TS 5925 Poultry - Rules for slaughter of chickens and preparation of carcases

TS ISO 22855 Fruit and vegetable products-Determination of benzoic acid and sorbic acid concentrations-Method of high performance liquid chromatography

TS EN ISO 12966-1 Animal and vegetable fats and oils - Gaseous chromatography of fatty acid methyl esters - Part 1: Guidelines for modern gas chromatography of methyl fatty acid esters

Tst 1537 Concentrated orange juice

Juice of TS 1536 Altıntop (grapefruit)

Orange nectar TS 11915

TS EN 12355 + A1 Food processing machines - Peeling, peeling and leather machines - Safety and hygiene rules

TS 143 / T4 lenses (peeled and indoor)

Chips in the form of TS 11998 / T2 - corn chips

tst 2017116211 Flour and bakery - Determination of cystine-cysteine ​​and glutamic acid by LCMSMS

TS 8125 ISO 6391 Meat and meat products - Escherichia coli number - colony counting technique at 44 ° C with membrane

TS 1254 Asparagus (asparagus officinalis l.)

TS EN 13130-8 Restrictions on plastics made from foodstuffs and articles coming into contact with foodstuffs Chapter 8: Determination of plastic isocyanates

TS EN ISO 17932 Palm oil - Determination of bleaching index (DOBI) and degradation of carotene content

TS 11126 / T1 dried rosemary (rosmarinus officinalis l.)

TS 9133 Cauliflower - Frozen

Determination of individual and total sterol content - Gaseous chromatographic method - Part 12228: Animal and vegetable fats and oils TS EN ISO 1-1

TS EN ISO 13408-3 Recommendation for health care products produced in aseptic conditions Part 3 lyophilization

TS 541 / T4 dried figs

TS EN ISO 12779 Lactose - determination of water content - Karl Fischer method

TSE CEN / TS 15634-3 Foodstuffs - Determination of food allergens by molecular biological methods - Part 4: Walnut (Corylus avellana) - Qualitative determination of specific DNA sequence by real-time PCR in chocolate

TS EN 16889 Food hygiene - Hot drinks prepared with hot beverage equipment - Hygiene properties, migration test

TS EN 16889 Food hygiene - Hot drinks prepared with hot beverage equipment - Hygiene properties, migration test

Salad TS ISO 8683 - Pre-cooling and cold transport conditions

Food - Analytical methods for the detection of genetically modified organisms and derived products - Number of methods based on nucleic acid TS EN ISO 21570 / tst A1

TS 2698 / tst T2 Canned green beans with meat-ready food

TS EN ISO 29822 Vegetable fats and oils - Determination of relative amounts of isomeric diacylglycerols - 1,2- and 1,3-diacylglycerols

TS EN 1186-10 Substances and materials in contact with food - Plastics - Part 10: Test methods for total migration to olive oil (modified method used in cases where extraction of olive oil cannot be carried out completely)

TS ISO 3972 / Cor 1 Sensory analysis - Methodology - Method for investigating taste sensitivity

Jobs TS 13417 - Instant soup production plants - General rules

TS 13503 Jobs - Fruit juice production sites - General rules

TS 13408 Authorized services - Rules for milk cream separators

tst 200556103 Ready-to-eat food-Long-lasting grains-Dried

Tst 200556104 Foods prepared for consumption

Tst 200556105 Prepared food-Long-lasting-Chickpeas

tst 200556106 Ready to eat - Long-lasting - Casseroles

Tst 200556107 Ready-to-eat food - Long-lasting rice

TS OIC / SMIIC 3 Guide for the accreditation of the accreditation bodies of the Halal certification bodies

TS 143 lenses (peeled and interior)

TS 143 / T1 lenses (peeled and interior)

The first energy drink Energy drink

TS OIC / SMIIC 1 General Halal Food Guide

TS 309 Sunflower seeds

TS 309 / T2 Sunflower seeds

TS 311 tst T1 Sesame seeds

TS 314 Cannabis seeds

TS 314 / T1 Cannabis seeds

TS 382 Canned peas

TS ISO 488 Gerber Butiometers-Used to determine fat in milk

TS EN ISO 520: 2010 Cereals and legumes - Determination of grain weight 1000

TS 522 Wine inspection methods

TS 541 / T1 dried figs

TS 541 / T2 dried figs

TS EN 601 Aluminum and aluminum alloys - Foundry - Chemical composition of cast materials in contact with food

TS EN 602 Aluminum and aluminum alloys - Formable products - Chemical composition of semi-finished products used in the manufacture of food contact materials

TS EN 631-1 Materials and objects which come into contact with food - Catering containers - Part 1: Dimensions of containers

TS EN 631-2 Materials and objects coming into contact with food - Catering containers - Part 2: Dimensions of accessories and supports

TS EN 646 Paper and board - Food contact - Determination of color in painted paper and board

TS EN ISO 660 Animal and vegetable fats and oils - Determination of acid number and acidity

TS EN ISO 661 Vegetable and animal oils-Preparation of the test sample

TS EN ISO 661 / AC Animal and vegetable oils - Preparation of the test sample

TS EN ISO 664 Oilseeds - Obtain the test sample from the laboratory sample

TS 666 Sheep - Meat (carcass)

TS 666 / T1 Sheep - Meat (carcass)

TS 667 Lamb - Meat (carcass)

TS 667 / T1 Lamb - Meat (carcass)

TS 667 Lamb - Meat (carcass) 120.10

TS 668 Cattle - Body meat (housing)

TS 668 / T1 Cattle - Meat (carcass)

TS 669 Calf - butcher (carcass)

TS 669 / T1 Calf - butcher (carcass)

TS 670 Butcher sword - Meat for the body (housing)

TS 671 Goat for slaughter - Meat (carcass)

TS 671 Goat for slaughter - Meat (carcass)

TS EN ISO 707 Milk and dairy products - Sampling guide

TS ISO 729 Oilseed - Determination of acidity of seed oil

TS ISO 771 Oily residues - Determination of moisture and volatile matter content

TS 797 / T2 Fresh berries

TS 861 White sugar (sucrose)

TS ISO 874 Fresh fruit and vegetables - Sampling

TS 886 / tst T1 Cooking sunflower oil

TS 894 Edible vegetable oils - Examination methods

TS EN 920 Paper and paperboard - Food contact - Determination of dry matter content in aqueous extract

TS EN ISO 927 Spices and seasonings - Determination of foreign matter and foreign matter content

TS ISO 934 Animal oils-Determination of water (continuous distillation method)

TS ISO 1003 Spices - Ginger (zingiber officinale roscoe) - Specifications

TS 1018 Cow's milk - raw

TS 1018 / T1 Cow 's milk - raw modification 1

TS 1019 Pasteurized milk

TS 1019 / T1 Pasteurized milk

Dried cherries TS 1050 ISO 6755 - Specifications

TS 1050 ISO 6755 / T1 Dried cherries - Specifications

TS 1070 / tst T1 Turkish sausages

TS EN 1104 Paper and board - Contact with food - Determination of antimicrobial transfer

TS 1125 ISO 750 Fruit and vegetable products - Determination of titration acidity

TS 1126 ISO 751 Fruit and vegetable products-Determination of water-insoluble solids

TS 1127 ISO 762 Fruit and vegetable products - Determination of mineral impurity content

TS 1129 ISO 1026 Fruit and vegetable products-Determination of water content by low pressure drying and azeotropic distillation method

TS 1131 / T3 (Name changed) Garlic

TS 1134 ISO 711 Cereals and cereal products - Determination of moisture content (basic reference method)

TS EN 1183 Food contact materials - Test methods for thermal shock and thermal shock resistance

TS EN 1184 Food contact materials - Test methods for determining the translucency of ceramic materials

TS EN 1186-4 Materials and products which come into contact with plastics 4: Determination of substances passing through olive oil - Cell method

TS EN 1186-3 Substances and products which come into contact with plastic foodstuffs 3: Determination of substances which pass into aqueous food - Complete immersion method

TS EN 1186-5 Materials and products which come into contact with plastic materials: 5 determination of substances which pass through the cellular method of food

TS EN 1186-6 Materials in contact with food and plastics - Part 6: Determination of substances passing through the olive oil bag method

TS EN 1186-2 Materials and products in contact with foodstuffs 2: Determination of substances passing through olive oil - Complete immersion method

TS EN 1186-7 Food contact materials and plastics - Part 7: Determination of substances that pass into aqueous foods - Bag method

TS EN 1186-8 Materials and products in contact with foodstuffs 8: Determination of substances passing through olive oil - Method of product control

TS EN 1186-9 Materials and products in contact with food 9: Determination of substances passing into aqueous food - Method of product control

TS EN 1186-12 Materials and products coming into contact with materials 12: Determination of low temperature materials

TS EN 1186-10 Substances and products which come into contact with food-grade plastics 10: Determination of substances which are transferred to olive oil (modified method applied when olive oil extraction is incomplete)

TS EN 1186-13 Materials and products which come into contact with food - Plastics - Part 13: Determination of the total transfer of materials at high temperatures - Test methods

TS EN 1186-14 Materials and products intended to come into contact with food - Plastics - Part 14: Additional test methods using iso-octane and 95% ethanol to determine the total passage of plastics in contact with fatty foods.

TS EN 1186-15 Materials and products which come into contact with foodstuffs 15: Alternative test methods for the determination of conversion to fatty foods by rapid extraction with isooctane and / or 95% ethanol

TS EN 1186-11 Substances and articles which come into contact with food - Plastics 11: Determination of substances which pass into artificial triglycerides labeled 14c

TS 1192 Long life milk

TS 1192 / T1 Long-life milk

TS 1194 Lettuce and lettuce

TS 1194 / T1 Lettuce and lettuce

TS 1206 Celery (stem and root)

TS 1206 / T1 Celery (stem and root)

TS 1208 ISO 1742 Glucose syrups - Determination of dry matter - Vacuum furnace method

TS EN ISO 1211: 2010 Milk - Determination of fat content - Gravimetric method (reference method)

TS EN 1217 Materials and articles which come into contact with food - Test methods for the absorption of water from ceramic articles

TS 1219 ISO 873 Peach - Cold storage guide

Cauliflower TS 1220 - Rules for cold storage and cold transport

TS 1221 ISO1212 Apple-Rece Storage

TS EN 1230-2 Paper and board - Food contact - Sensory analysis - Part 2: Loss of flavor (degradation)

TS ISO 17239 Fruit and vegetable products - Determination of arsenic content - Atomic absorption spectrometric method with hydride formation

TS OIC / SMIIC 2 Halal certification guide

TS 1252 EN ISO 1666 Starch - Determination of moisture content - Oven drying method

TS 1253 Cucumber (cucumis sativus l.)

TS 1276 / T1 nuc (juglans regia l) - intern

Pistachio TS 1280 / T1 - internal

TS 1280 / T2 Pistachio - interior

TS 1336 ISO 931 Green bananas - Storage and transport guide

TS 1337 ISO 1134 Pear - Cold storage

TS EN 1376 Food - Determination of saccharin in sweetening tablets used in the table - Spectrometric method

TS EN 1376 Food - Determination of saccharin in sweetening tablets used in the table - Spectrometric method

TS EN 1377 Foodstuffs - Determination of acesulfame k in sweetening tablets used in the mass spectrometric method

TS EN 1377 Foodstuffs - Determination of acesulfame k in sweetening tablets used in the mass spectrometric method

TS EN 1378 Foodstuffs - Determination of aspartame in sweetening tablets used in the Hplc method

TS EN 1378 Foodstuffs - Determination of aspartame in sweetening tablets used in the Hplc method

TS EN 1379 Food - Determination of cyclamate and saccharin in liquid sweeteners used in the table - Hplc method

TS EN 1379 Food - Determination of cyclamate and saccharin in liquid sweeteners used in the table - Hplc method

TS 1387 ISO 605 Test methods for legumes

TS 1466 tomato paste and puree

TS 1466 / T1 Tomato paste and puree

TS 1466 / T2 Tomato paste and puree

TS 1467 Canned food - fresh

Canned TS 1468 - green beans

TS 1469 Preserved artichokes

TS EN 1528-1 Fatty foods - Determination of pesticides and polychlorinated biphenyls (PCBs) - Part 1: General information

TS EN 1528-2 Fatty foods - Determination of pesticides and polychlorinated biphenyls (pcb) - Part 2 - Determination of oil content and extraction of pesticides and pbc

TS EN 1528-3 Fatty foods - Determination of pesticides and polychlorinated biphenyls (PCBs) - Part 3: Treatment methods

TS EN 1528-4 Fatty foods - Determination of pesticides and polychlorinated biphenyls (PCBs) - Part 4: Determination, verification tests, other information

TS 1537 Concentrated orange juice

TS 1537 / T1 Concentrated orange juice

TS 1537 / T2 Concentrated orange juice

TS EN 1541 Paper and paperboard - In contact with food - Determination of formaldehyde in aqueous extract

TS 1561 tea - Preparation of the ground sample and determination of dry matter

TS 1562 Determination of tea moisture

TS 1564 tea - total determination of ash

TS 1565 Determination of water-soluble ash and water-insoluble ash

Tea TS 1566 ISO 1577 - Determination of acid insoluble ash

TS 1567 Determination of alkalinity in water-soluble ash

tst 200871438 Low energy carbonated soft drinks

TS 1594 ISO 2448 Fruit and vegetable products - Determination of ethenol content

TS 1630 EN ISO 542 Oil seeds - Sampling

TS 1632 EN ISO 665 Oilseeds - Determination of moisture and volatile content

TS 1674 ISO 935 Animal and vegetable fats and oils - Determination of solidification point (title)

TS 1728 ISO 1842 Fruit and vegetable products - Determination of Ph

TS EN ISO 1735 Cheese and processed cheese - Determination of fat content - Gravimetric method (reference method)

TS EN ISO 1736 Powdered milk and powdered milk - Determination of fat content - Gravimetric method

TS EN ISO 1737 Condensed milk and sweetened condensed milk - Determination of fat content - Gravimetric method

TS ISO 1739 Butter - Determination of milk fat refractometer index (reference method)

TS 1743 ISO 1442 Meat and meat products. Determination of moisture content (reference method)

TS ISO 1743 Glucose syrup - Determination of dry matter content - Refractive index method

TS 1744 Determination of the total fat content of meat and meat products

TS 1744 / T1 Meat and meat products - Determination of total fat content

TS 1745 ISO 1444 Meat and meat products-Determination of fat-free content

TS 1746 ISO 936 Meat and meat products - Determination of total ash

TS 1747-1 ISO 1841-1 Meat and meat products-Determination of chlorine content-Part Method 1-Volhard

TS 1747-2 ISO 1841-2 Meat and meat products - Determination of chlorine content-Part 2: Potentiometric method

TS 1748 ISO 937 Meat and meat products - Determination of nitrogen content (reference method)

TS EN 1784 Foodstuffs - Determination of irradiated foods containing fats - Gas chromatographic analysis of hydrocarbons

TS EN 1785 Foodstuffs - Determination of irradiated foods containing fats - Gas-chromatographic / mass spectrometric analysis 2-Alkylcyclobutanones

TS EN 1786 Food - Determination of irradiated foods containing bones-Esr spectroscopy method

TS EN 1787 Foodstuffs - Determination of irradiated foods containing cellulose by esr spectroscopy

TS EN 1788 Foodstuffs - Determination of irradiation in foodstuffs from which silicate minerals can be separated - Thermoluminescence method

TS ISO 1839 Tea sampling

TS EN ISO 1854 Whey cheese - Determination of fat content - Gravimetric method (reference method)

TS 1880 EN 13188 Vinegar - product of agricultural origin - recipes, specifications, marking

TS 1880 EN 13188 / T1 Vinegar - product of agricultural origin - recipes, specifications, marking changes 1

TS EN 1900 Food contact materials - non-metallic cutlery - Terms and recipes

TS 1915 Beetroot Red for cooking

TS 1917 / T1 Processed nuts

TS EN 1988-1 Food - Determination of sulphite - Part 1: Monier-Williams optimized method

TS EN 1988-2 Foodstuffs - Determination of sulphite - Part 2: Enzymatic method

TS ISO 2037 Stainless steel pipes for the food industry

TS 2066 Glucose syrup - used in industry

TS 2121 / T1 Fresh onion

tst 2130 ISO 927 Spices and seasonings - Determination of impurities

TS 2131 ISO 928 Spices and seasoning plants - Determination of total ash

TS 2133 ISO 930 Plants and spices - Determination of acid-insoluble ash content

Determination of spice moisture TS 2134

TS 2135 Determination of the extract soluble in spices

TS 2136 Spice - Determination of the extract soluble in cold water

TS 2137 ISO 1108 Spice plants and condiments - Determination of non-volatile ether extracts

Cabbage TS ISO 2167 - Cold storage and transport rules

TS ISO 2169 Fruit and vegetables - Description and measurement of physical conditions during cold storage

TS 2209 Cocoa sampling

TS 2210 Cocoa-core cutting inspection

TS 2211 Determination of basic cocoa moisture content (oven drying method)

tst 2235 Cereals - Determining the number of drops

TS ISO 2254 Clove - Cereals and soil - Characteristics

TS 2261 Frog's foot

TS 2290 ISO 959-1 Pepper (pepper nigrum l.) Cereals or milled, specifications. Part 1: Black pepper

TS 2291 Cinnamon - Bark and ground

TS 2313 ISO 1446 Coffee (raw beans) - Determination of moisture content - Basic reference method

TS 2314 Rough coffee - Determination of humidity (routine method)

TS 2358 ISO 1237 Mustard seeds - Specifications

TS 2624 ISO 973 Allspice (pimenta dioica l.) - Cereals or milled - Specifications

TS 2624 ISO 973 / T1 Allspice (pimenta dioica l.) - cereals or milled - Specifications

TS 2640 / T1 Lentil flour

TS 2640 / T2 Lentil flour

TS 2664 Canned kidney beans

TS 2664 / tst T1 Canned - bean stew with vegetable oil - ready to eat

Canned TS 2664 / T1 - bean stew with vegetable oil - ready to eat

TS 2665 Canned food - Vegetable oil bean flour - Ready to eat

TS 2666 Roasted pepper vegetable oil - ready meal

TS 2667 Canned hot peppers

TS 2668 Canned eggplant stuffed with vegetable oil

Canned TS 2669 - oily foil with liquid oily leaves - ready meal

Canned TS 2670 - green beans with vegetable oil - ready meal

Canned TS 2670 / T1 - Green beans with vegetable oil - Ready to eat

TS 2671 Canned eggplant fried in vegetable oil

TS 2671 tst T1 Canned eggplant fried in vegetable oil

Canned TS 2698 - Green beans with meat - Ready to eat

Canned grains TS 2699 - ready meal

Canned TS 2701 - Pork chickpeas - ready meal

Hops TS 2738 - Wet and dry

TS 2812 Vegetable margarine

TS 2812 / T1 Vegetable margarine

TS 2812 / T2 Vegetable margarine

TS 2812 / T3 Vegetable margarine

TS ISO 2851 Stainless steel elbows and t for the food industry

TS ISO 2852 Pipe fittings - Couplings - Stainless steel - For the food industry

TS ISO 2853 Threaded couplings - Stainless steel - for the food industry

TS 2907 Carob (carob) 18.12.1977080.1

TS ISO 2911 Sweetened condensed milk - Determination of sucrose content - Polarimetric method

TS ISO 2920 Whey - Determination of the amount of dry matter (reference method)

TS 2928 Determination of total phosphorus-5-oxide content by gravimetric method of quinoline phosphoromolybate phosphoric acid used in industry (including food)

TS 2947 EN ISO 658 Oilseeds - Determination of impurities

TS 2964 ISO 2826 Apricot cold storage guide

Basic cocoa TS 3076-2 ISO 2451 - Specifications

TS 3136 ISO 2917 Meat and meat products-Ph measurement-Rethinking method

TS 3136 ISO 2917 Meat and meat products-Ph measurement-Rethinking method

TS 3190 / tst T2 Dry soup ready

TS 3190 dry soup ready

TS 3190 / T1 Dry soup

TS 3225 Wet tea leaf

TS 3225 / T1 Wet tea leaf

Anasonic TS 3269 ISO 7386

Milk dishes TS 3271 - Stainless steel

Milk vessels TS 3271 / T1 - 1 modified stainless steel

Milk dishes TS 3271 / T2 - Stainless steel

TS 3301 Fruits and vegetables-Ripening techniques after cold storage

TS 3302 ISO 5524 Rules for storage and transport of tomatoes

Dried cherries TS 3310 ISO 7908 - Specifications

TS 3366 Stainless steel milk tanks

TS 3447 Trailers for milk tanks

TS 3463 Egg sorter

TS 3495 Spices - Determination of the fineness of ground spices - Manual sieving

TS 3498 ISO 2256 Dried mint - specifications

TS 3498 ISO 2256 Dried mint - specifications

TS 3570 ISO 7910 Dried Mulberry - Features

TS 3606 Foods - Determination of metallic elements

TS 3627 Processed-Dried Potato Products

TS 3628 / tstT1 potato chips

TS 3687 ISO 7703 Dried peach - Properties and test methods

TS 3688 ISO 7701 Dried apples - Characteristics and test methods

TS 3689 ISO 7702 Dry pear - Characteristics and test methods

Apricot kernels TS 3690 inside (sweet)

Coconuts TS 3713 (planned)

Coconuts TS 3713 (planned)

TS ISO 3726 Instant coffee - Determination of mass loss in 70 c under reduced pressure

TS 3726 / T1 Canned cherries

TS 3727 / T1 Canned apricots

TS 3727 / T2 Canned apricots

TS 6209-2 EN ISO 3727-2 Butter - Determination of moisture, solids other than oil and fat content. Part 2: Determination of solids content other than oil (reference method)

TS ISO 3728 Freezing - Determination of total solids - Reference method

TS 3729 Canned orange

TS 3757 Asparagus Storage Guide

Thyme TS 3786 / T2 (modified 2)

TS 3792 Grape molasses

TS 3824 ISO 1673 Onion storage rules

TS 3844 Cheese yeast

TS 3844 Cheese yeast

TS 3851 Determination of phosphine residues in grains treated with aluminum phosphide (spectrophotometric method)

TS 3870 ISO 5525 Outdoor storage of potatoes (in bulk)

Incubators TS 3873 - electrically operated

Chicken magnifier TS 3874 - electrically heated

TS 3874 / T1 Chicken breeding - electrically heated

Dried onion TS 3886 ISO 5559 (allium cepa linnaeus) - Specifications

Dried onion TS 3886 ISO 5559 (allium cepa linnaeus) - Specifications

TS 3887 ISO 5560 Dried garlic (allium sativum) - Specifications

TS 3887 ISO 5560 Dried garlic (allium sativum) - Specifications

TS 3895 Citrus - storage guide

TS 3900 ISO 4150 Raw coffee - grain size analysis - manual screening

TS 3905 Avocado- Storage and transport rules

TS 3907 tea - preparation for sensory evaluation

TS 3907 tea - preparation for sensory evaluation

TS 3908 Fish technology and marketing - terms and definitions

TS 3908 Fish technology and marketing - terms and definitions

TS 3908 / T1 Technology and marketing for fish processing - Terms and definitions

TS 3908 / T1 Technology and marketing for fish processing - Terms and definitions

TS 3958 Cherry jam

TS 3984 Strawberry nectar

Plum nectar TS 3985

TS 3998 Egg cleaner

TS 4014 ISO 4174 Cereals, oilseeds and pulses - Measurement of unit pressure loss in unidirectional airflow through the grain pile

TS 4017 Chicken eggs - hatching

TS 4180 Hot peppers - Rules for cold storage and cold transport

TS 4186 / tst T1 Strawberry jam

TS 4186 Strawberry jam

TS 4216 turmeric (Indian saffron) ground

TS 4225 Animal aquaculture - Marine fish - Definitions

TS 4226 Animal aquaculture-Crustaceans - Definitions

TS 4227 Animal aquaculture-Molluscs-Definitions

TS 4241 Rabbit meat 4294 ISO 6322-2 Storage of cereals and legumes - Part 2: Application recommendations

TS 4295-1 ISO 1956-1 Fruit and vegetables - Part 1: Morphological and structural terms

TS 4295-2 ISO 1956-2 Fruit and vegetables - Part 2: Morphological and structural terms

TS 4308 ISO 6322-3 Storage of cereals and legumes - Part 3: Pest control

TS 4351 Name of vegetables

TS 4351 / tst T1 Name of vegetables

TS 4353 ISO 6322-1 Storage of cereals and legumes - Part 1: General rules for storage of cereals

TS 4403 ISO 7086-2 Materials and products which come into contact with food - Empty glass containers - Exposed lead and cadmium - Part 2: Permitted limit values

TS 4404 ISO 4531-2 Glass and porcelain enamels - Enameled containers in contact with food - Exposed lead and cadmium - Part 2: Permitted limit values

TS 4422 ISO 6486-2 Materials and products which come into contact with foodstuffs - Ceramic containers, ceramic glass containers and containers for glass products - Exposed lead and cadmium - Part 2: Permitted limit values

TS 4422 ISO 6486-2 Materials and products which come into contact with foodstuffs - Ceramic containers, ceramic glass containers and containers for glass products - Exposed lead and cadmium - Part 2: Permitted limit values

TS 4455 Pelemir seeds

TS 4500 / T1 Grade flour

TS 4600 ISO 3720 Black tea - Recipe and basic characteristics

TS 4600 ISO 3720 Black tea - Recipe and basic characteristics

TS 4641 Freezing storage rules

TS 4641 Freezing storage rules

TS 4655 Saffron seeds

TS 4663 Determination of polyphosphates in meat and meat products

TS 4705 Phosphoric acid and sodium phosphates used in industry (including the food industry) - Determination of fluorine - Photometric method with alizarin complex and lanthanum nitrate

TS 4707 ISO 5506 Soybean products - Determination of urease activity

TS 4747 Rules for cold storage of strawberries

TS 4748 Plum - Cold storage rules

TS 4750 ISO 6577 nutmeg (whole or broken) and outer shell (whole or in pieces) (myristica fragrans houtt.) - Specifications

TS 4752 Meat and meat products. Determination of total phosphorus (reference method)

TS 4763 Leaf sampling (for the determination of citrus nutrients)

TS 4869 Aquaculture - trout

TS 4887 Decomposition of organic substances in fruits, vegetables and their products - Wet method

TS 4888 Decomposition of organic substances in fruit, vegetables and their products - Ash method

TS 4889 Fruit juice - Determination of soluble solids content - Pycnometric method

TS 4890 Fruit and vegetable products - Determination of soluble solids content - Refractometric method

TS 4896 EN ISO 5378 Starch and derivatives - determination of nitrogen - Kjeldahl method - spectrophotometric method

TS 4913 Peanut - Drying and storage regulations

Garlic TS 4952 - Cold storage rules

TS 4955 coffee (raw bag core) - Sampling

TS 4959 Vegetable and animal oils - Determination of specific gravity

TS 5036 Animal and vegetable oils - Determination of tocopherols (vitamin e)

TS 5037 Animal and vegetable oils - Search for tea seed oil

TS 5038 Animal and vegetable oils. Determination of soap content

TS 5039 Animal and vegetable oils - Search and determination of mineral oil

TS 5039 / tst T1 Animal and vegetable oils - search and determination of mineral oil

TS 5040 Animal and vegetable oils - determination of Krismer number

TS 5041 Animal and vegetable oils-Look for cottonseed oil

TS 5042 Animal and vegetable oils - looking for kernel oil

TS 5043 Animal and vegetable oils - Determination of iron - colorimetric method

TS 5044 Animal and vegetable oils-Sesame oil

TS 5045 Animal and vegetable oils - Determination of high fatty acids (Evers test)

TS 5046 Animal and vegetable oils

TS 5046 / tst T1 Oils of animal and vegetable origin - Search for seed oil

TS 5048 Vegetable oils - Determination of the Bellier index

TS 5049 Determination of butylhydroxyanisole (bha) and butylhydroxytoluene (bht) by animal and vegetable oils - Gas-liquid chromatography method

TS 5050 Animal and vegetable oils. Determination of gallate by the spectrometric molecular absorption method

TS EN ISO 5534 Cheese and processed cheese - Determination of total dry matter content (reference method)

TS EN ISO 5534 / T1 Cheese and processed cheese - Determination of total dry matter content (reference method)

TS 5312 Canned mushrooms

TS 5328 Aquaculture - Inland fish terms and recipes

TS 5356 Transport and transport rules for cherries and sour cherries-Cherries

TS 5357 Transport and transport rules for leeks

Juniper connection TS 5364 - Tall juniper (Juniperus excelsa bieberstein)

TS 5391 Frozen strawberries

TS 5391 / T1 Frozen strawberries

TS 5392 / T1 Frozen cherry

TS 5393 / T1 Frozen cherries

TS 5419 Black water fish

TS EN ISO 5495 Sensory analysis - Methodology - Matching comparison experiment

TS ISO 5507 Oil seeds, vegetable oils and fats

TS ISO 5518 Fruit, vegetables and products-Determination of benzoic acid-Spectrophotometric method

TS ISO 5519 Fruit, vegetables and derived products - Determination of sorbic acid content

TS 5525 Sensory analysis of agricultural products -Methodology-General rules

TS ISO 5530-3 Wheat flour-Physical characteristics of the dough-Part 3: Determination of water absorption and rheological properties by means of valigraphy

TS EN ISO 5537 Powdered milk - Determination of water content (reference method)

TS ISO 5538 Milk and milk products-Sampling-Qualitative examination

TS ISO 5543 Casein and caseinates - Determination of fat content - Gravimetric method (reference method)

Asparagus TS 5544 - Cold transport rules

TS ISO 5545 Casein yeast and caseinates-Determination of ash (reference method)

TS ISO 5545 Casein yeast and caseinates-Determination of ash (reference method)

TS 5546 Sensory analysis of products and food-Methodology-Aromatic profile methods

TS ISO 5564 Black pepper and white pepper, whole or ground - Determination of piperine content - Spectrophotometric method

TS 4028-1 ISO 5565-1 Vanilla (vanillia fragrans (salisbury) ames) - Part 1: Specifications

TS 4028-2 ISO 5565-2 Vanilla (vanilla fragrans salesbury) - Part 2: Test methods

TS 5628 Slaughterhouse products - Terms and recipes

TS 5647 freshwater lobster (crayfish)

TS ISO 5738 Milk and milk products-Determination of copper content-Photometric method (reference method)

TS EN ISO 5764 Milk - Determination of freezing point - thermistor cryoscope method

TS ISO 5765-1 Powdered milk, mixtures of dry ice and melted cheese - Determination of lactose content - Part 1: Enzymatic method using the glucose part of lactose

TS ISO 5765-1 Powdered milk, mixtures of dry ice and melted cheese - Determination of lactose content - Part 1: Enzymatic method using the glucose part of lactose

TS ISO 5765-1 Powdered milk, mixtures of dry ice and melted cheese - Determination of lactose content - Part 1: Enzymatic method using the glucose part of lactose

TS ISO 5765-2 Powdered milk, mixtures of dry ice and melted cheese - Determination of lactose content - Part 2: Enzymatic method using the galactose portion of lactose

TS ISO 5765-2 Powdered milk, mixtures of dry ice and melted cheese - Determination of lactose content - Part 2: Enzymatic method using the galactose portion of lactose

TS ISO 5765-2 Powdered milk, mixtures of dry ice and melted cheese - Determination of lactose content - Part 2: Enzymatic method using the galactose portion of lactose

TS 5922 Pharmaceutical, food and cosmetic dyes - chemical diagnostic reactions

TS 5923 Pharmaceutical, food and cosmetic dyes - Determination of insoluble matter

TS 5924 Dyes for pharmaceuticals, food and cosmetics - Quantification - Titration method with titanium chloride

TS EN ISO 5943 Cheese and melting products - Determination of chloride content - Potentiometric titration method

Vegetables TS 5984 carrots

TS 5984 / T1 Morcovi murati

TS 5993 Fruit and citrus products - Determination of essential oils (reference method)

TS 6064 Milk powder-Determination of nitrate-Method of cadmium reduction and spectrometry (method of prevention)

TS 6065 ISO 2447 Fruit and vegetable products - Determination of tin content

TS ISO 6078 Black tea-Terms and recipes

TS 6152 Rules for storage and transport of coffee (raw core of the bag)

TS 6163 Buffalo meat-Beef meat

TS 6178 ISO 7466 Determination of fruit and vegetable content - 5- Hydroxymethylfurfural (5- Hmf)

TS 6179 ISO 7305 Ground cereal products - Determination of fatty acidity

TS 6183 Fruit, vegetables and products-Determination of nitrite and nitrates-Molecular absorption spectrometric method

TS 6183 / T1 Fruit, vegetables and products-Determination of nitrites and nitrates-Molecular absorption spectrometric method

TS 6183 / T2 Fruit, vegetables and products-Determination of nitrites and nitrates-Molecular absorption spectrometric method

TS 6184 Fruit and vegetable products - Determination of formic acid part 1 - Gravimetric method

TS 6185 Fruit and vegetable products - Formic acid determination part 2: Titrimetric method

TS 6186 Fruit, vegetables and products-Determination of ascorbic acid section 1: Reference method

TS 6187 Fruit and vegetable products-Determination of benzoic acid (benzoic acid content greater than 200 mg per liter or kilogram) molecular absorption spectrometric method

TS 6189 Pharmaceutical, food and cosmetic dyes - Diagnosis by thin layer chromatography

TS 6190 Determination of aromatic amine for pharmaceutical, food and cosmetic dyes

TS 6191 Pharmaceutical, food and cosmetic dyes - Diagnosis and quantification - Spectrophotometric method

TS 6211 Meat and meat products - Detection and enumeration of coliform bacteria and possible escherichia coli (reference method)

TS 6224 Dyes for pharmaceuticals, food and cosmetics-Tartrazine

TS 6225 Pharmaceutical dyes, food and cosmetics-Sunset yellow fcf

TS 6226 Food and cosmetic dyes for pharmaceuticals - Erythrocytes

TS 6236 ISO 3496 Meat and meat products - Determination of hydroxyproline content

TS 6255 Quail meat

TS 6258 Sensory analysis - Wine tasting glasses

TS 6259 Sensory analysis-Methodology-Method of preparation of samples for which direct sensory analysis is not possible

TS 6260 Sensory analysis-Taste glasses for liquid products

TS 6316 Cultivated mushrooms - Rules for cold storage and transport

TS EN ISO 6321 Animal and vegetable fats and oils - Determination of melting point in open capillaries (slip point)

TS 6361 EN ISO 5809 Starch and products - Determination of sulphated ash

TS 6396 Fruit, vegetables and products-Determination of mercury-Flameless atomic absorption method

TS 6397 Fruit, vegetables and products-Determination of ascorbic acid-Part 2: Routine methods

TS 6398 Vegetable and vegetable fats and oils-1-Determination of monoglycerides and free glycerin

TS 6527 Determination of rice cooking

TS 6528 Fresh fruit and vegetables - Rules for placing packages with a parallel face on land transport vehicles

TS 6529 ISO 7560 Cucumber (cucumis sativus l.) - Cold storage and transport rules

TS 6530 ISO 4112 Cereals and legumes - Rules for measuring the temperature of cereals stored in bulk

Determination of the ratio of insecticidal core TS 6533 Coffee (raw core)

TS ISO 6558-2 Fruit, vegetables and products-Determination of carotene content-Part 2: routine

TS ISO 6561-1 Fruit, vegetables and products-Determination of cadmium content-Part 1: Atomic absorption spectrometry with graphite furnace

TS ISO 6561-2 Fruit, vegetables and products-Determination of cadmium content-Part 2: Atomic absorption spectrometry method

TS EN ISO 6571 Spices, condiments and herbs - Determination of essential oil content (method of hydrodistillation)

TS ISO 6636-1 Fruits, vegetables and derived products. Determination of zinc content. Part 1: Plolarographic method.

TS ISO 6636-3 Fruit and vegetable products-Determination of zinc content-Part 3: Dysizone spectrometric method

TS 7129 Cereals and legumes-Determination of hidden insect contamination-General rules

TS 7130 Cereals and legumes - Determination of hidden insect contamination - Sampling

TS 7131 Cereals and legumes - Determination of the reference method for hidden insect contamination

TS 7132 Cereals and legumes-Determination of hidden insect contamination-Fast methods

Broiler TS 7140 Stud

TS EN ISO 7208 Skimmed milk, whey and milled milk - Determination of fat content - Gravimetric method (reference method)

TS ISO 7238 Butter - Determination of pH in the serum potentiometric method

TS 7257 Pharmaceutical, food and cosmetic dyes - Amount of chloride, sulphate, lead, arsenic and determination of drying loss

TS 7258 Pharmaceutical, food and cosmetic dyes - synthetic dyes and synthetic intermediates

TS 7263 Methods for examining pelagic fish eggs and larvae

TS 7278 Apple-controlled atmosphere storage rules

TS 7282 Jobs - Bread ovens and similar bakery products - General rules

TS EN ISO 7328 Edible milk-based ice and ice mixtures-Determination of fat content-Gravimetric method (reference method)

TS 7437 Salad dressing

TS 7437 / T1 Salad dressing

TS 7437 / T2 Salad dressing

TS 7440 / T1 Meat juice products

TS 7440 / T2 Meat juice products

TS 7501 Milk oil - Phytosteryl acetate test for vegetable oil

TS 7502 ISO 5739 Caseins and caseinates - determination of the content of burnt particles and impurities

TS 7503 Search for vegetable oil by liquid gas chromatography of milk fat sterols (reference method)

TS ISO 7514 Soluble tea (solid form) - Determination of total ash

TS EN ISO 7541 (Former number: TS ISO 7541) Ground red pepper (determination of total natural color)

TS ISO 7541 / T1 (Modified number, TS EN ISO 7541) Ground red pepper (determination of total natural color)

TS ISO 7543-1 red pepper and red pepper oil resins - Determination of total capsaicinoid content - Part 1: Spectrometric method

TS ISO 7543-2 red pepper and red pepper oil resins - Determination of total capsaicinoid content - Part 2: Method of high performance liquid chromatography

TS ISO 7558 Fruit and vegetables - Pre-packaging rules

TS 7570 EN ISO 3596 Vegetable fats and oils - Non-soaping - Ethyl ether extraction

TS 7630 / T1 Olive paste

TS 7630 / T2 Olive paste

TS ISO 7889 Yogurt - Counting of characteristic microorganisms - 37oc colony counting technique

TS 7890 Bread sales services - General rules

TS 7896 / T1 Pepper paste

TS 7896 / T2 Pepper paste

TS 7897 Canned vegetable oil

TS 7898 Canned food - vegetable oil-imambayıldı oil - Ready to eat

Specifications TS ISO 7911 Peanut-Shell

TS 7912 Chicken cutting device

TS 7913 Poultry extractors (automatic)

TS 7998 / T1 Modification of powder pudding 1

TS 7999 / T1 Ice Cream Squash

TS 8011 Liquid fruit and vegetable products - Determination of sulfur dioxide (routine method)

TS EN ISO 8069 Dry milk - Determination of lactic acid and lactate content

TS 8129 Determination of coffee-Caffeine-Reference method

TS 8130 ISO 6670 Instant coffee - Method of sampling in bulk lined packaging

TS 8131 Fruit, vegetables and products - Determination of total sulfur dioxide

TS 8132 Fruits, vegetables and products. Determination of iron - Photometric method 1,10-Phenanthroline

TS ISO 8156 Powdered milk and milk powder products - Determination of solubility index

TS 8157 Oil seeds and flour - determination of vinyl thioxazazalidone

TS 8158 Cereals-Calibration control of humidity meters

TS 8158 Cereals-Calibration control of humidity meters

TS 8159 Oilseeds and meal - Determination of isothiocyanates

TS 8188 Crude cottonseed oil

TS 8188 / T1 Modified crude cottonseed oil 1

TS ISO 8197 Milk and milk products - Sampling - Inspection by variables

TS 8223 Determination of arsenic limit in food additives and pharmaceutical and cosmetic auxiliaries

TS 8224 Determination of acid value in food additives and pharmaceutical and cosmetic auxiliaries

TS 8225 Determination of the limit of heavy metals in food additives and pharmaceutical and cosmetic auxiliaries

TS 8226 Determination of the freezing point of food additives and pharmaceutical and cosmetic auxiliaries

TS 8330 EN 1185 Starch and derivatives - Determination of sulfur dioxide content - Spectrophotometric method

Business TS 8359 - Poultry and game plates - General rules

TS EN ISO 8381 Milk-based baby food - Determination of fat content - Gravimetric method (reference method)

TS 8386 Viscosity enhancers - Alginic acid

TS 8387 Propyl gallate - used in the food, pharmaceutical and cosmetic industries

TS 8388 Butane hydroxyanisole - used in the food, pharmaceutical and cosmetic industries

TS 8389 Polysorbate monoesters - used in the food, pharmaceutical and cosmetic industries

TS 8390 Methylparaben - used in the food, pharmaceutical and cosmetic industries

TS 8391 Determination of saponification value in food additives and pharmaceutical and cosmetic auxiliaries

TS ISO 8391-2 Ceramic cooking utensils - Food contact - Lead and cadmium released - Part 2: Admissibility limits

TS 8392 Determination of the value of hydroxyl in food additives and pharmaceutical and cosmetic auxiliaries

TS 8393 Determination of iodine value in food additives and pharmaceutical and cosmetic auxiliaries

TS 8394 Determination of melting point of food additives and pharmaceutical and cosmetic auxiliaries

TS 8395 Determination of the value of ester in food additives and pharmaceutical and cosmetic auxiliaries

TS EN ISO 8420 / AC Animal and vegetable fats and oils - Determination of polar compound content

TS 8423 Chicken heaters (electrically operated)

TS 8424 Poultry conveyors

TS EN ISO 8442-2 Food contact materials - Cutlery and cutlery - Part 2: Characteristics for stainless steel and silverware

TS EN ISO 8442-3 Food contact materials - Cutlery, spoons, knives and cutlery - Part 3: Characteristics for silver-plated cutlery and decorative sets

TS EN ISO 8442-4 Food contact materials - Cutlery, spoons, knives and cutlery - Part 4: Characteristics for gold cutlery

TS EN ISO 8442-6 Ingredients and utensils in contact with food - cutlery, spoons, knives and cutlery - Part 6: Glossy silverware

TS EN ISO 8442-7 Food contact materials and kits - cutlery - cutlery - Part 7: Specifications for cutlery, spoons, knives and cutlery of silver and other precious metals and their alloys

TS EN ISO 8442-8 Food contact materials - cutlery, spoons, knives and crockery - Part 8: Characteristics for craft sets and decorations

TS EN ISO 8442-2 / AC Materials and tools for food contact - Cutlery and cutlery - Part 2: Characteristics for stainless steel and silverware

Milk separators TS 8466

TS 8471 Spice - Determination of foreign matter

TS 8551 slaughter of the meat of sheep butchers - rules of shredding

TS 8552 Meat of lambs for slaughter - Rules for grinding

TS 8553 Rules for slaughter of bovine animals for slaughter

TS 8554 Beef trunks for butchery - Crushing rules

TS 8555 Slaughter hull meat plates - Crushing rules

TS 8556 Meat for slaughtering meat for butchers - Grinding rules

TS EN ISO 8294 (Former No: TS ISO 8294) Animal and vegetable fats and oils - Determination of copper, iron and nickel Atomic absorption method with graphite furnace

TS ISO 8294: 1997 / T1 (number change, TS EN ISO 8294) Animal and vegetable oils and fats - Determination of copper, iron and nickel

TS EN ISO 8589 Sensory analysis - General rules for the design of test rooms

TS 8637 Smoking tongue construction rules

TS 8638 Rules for the preparation of sausages

TS 9121 Turmeric (Indian saffron) - Determination of staining power - Spectrophotometric method

TS 9130 Natural mineral water

TS 9130 / T2 Natural mineral water

TS 9130 / T1 Natural mineral water

Leek TS 9132 / T1 - Ice cream

TS EN ISO 9167-1 Rapeseed - Determination of glucosinolate content - Part 1: Method using high performance liquid chromatography

TS 9183 Red pepper (capsicum annuum l.) - ground (powder) - microscopic examination

TS 9195 Ammonium hydrogen carbonate - used in food

Determination of microorganisms (lactobacillus delbrueckii subsp. Bulgaricus and streptococcus thermophilus) in yogurt

TS 9268 Rules for the preparation of bacon

TS 9269 Rules for the preparation of salami

TS 9298 rules for the manufacture of Turkish sausages

TS 9401 ISO 2253 Curry Powder Specifications

TS 9422 Poultry - Transport rules

TS 9423 Rules for the preservation and transport of eggs

TS 9424 Rules on classification of eggs and packaging

Milk homogenizers TS 9458

TS 9494 / T1 Peanut butter

TS 9515 Potassium nitrate - used in food

TS 9516 Sodium citrate - used in food

TS ISO 9526 Fruit, vegetables and derived products - Determination of iron content by flame atomic absorption spectrometry

Canned TS 9534 - Cabbage wrapped in vegetable oil - ready to eat

TS 9558 Sodium metabisulphite - used in food

TS ISO 9648 Sorgun - Determination of tannin content

TS 9687 Dyes for pharmaceuticals, food and cosmetics - Indigotin

TS 9688 Dyes for pharmaceuticals, food and cosmetics-Ponceau 4r

TS ISO 9719 Root vegetables - Rules for cold storage and cold transport

TS ISO 9768 / T1 Determination of the modified water-tea extract 1

TS 9779 Soybean meal - edible

TS 9786 Yogurt trolleys

TS EN ISO 9832 Animal and vegetable fats and oils - Determination of technical hexane residues

TS 9854 Grape fruit - Harvesting, transport and packaging rules

TS 9855 Rules for fruit, nuts, harvesting, handling and packaging

TS ISO 9884-2 tea bags-Features-Part 2: Performance characteristics of pallet and tea bags for container

TS 9899 Chlorobutanol - used in the food, pharmaceutical and cosmetic industries

TS 9900 Agar - used in the food, pharmaceutical and cosmetic industries

Fruit TS 9949 - Citrus - Harvesting and transport rules

TS 9973 State wheat semolina and pasta-Sensory analysis of the method of estimating the quality of bar pasta

TS 9973 State wheat semolina and pasta-Sensory analysis of the method of estimating the quality of bar pasta

TS 9974 fresh-frozen pods

TS 9974 / T1 Fresh-Frozen pods

TS 9975 Rules for the preparation of canned fruit

TS 9975 / tst T1 Rules for the manufacture of canned fruit

TS OIC / SMIIC 1 General Halal Food Guide

TS 10035 Blocking rules

TS 10275 Vegetable margarine (low-fat vegetable margarine)

TS 10307 double-walled boilers, used for heating milk

TS EN 10333 Packaging steel - Flexible steel products intended for contact with foodstuffs, foodstuffs and beverages intended for human and animal consumption - Tinted steel (tin)

TS EN 10334 Packaging steel - Flexible steel products intended for contact with foodstuffs, foodstuffs and beverages intended for human and animal consumption -

TS EN 10335 Packaging steel - Flexible steel products intended for contact with foodstuffs, foodstuffs and beverages intended for human and animal consumption - Steel coated with chromium electrolyte chromium / chromium oxide

TS 10344 Wire Kadayif

TS 10344 / T1 Cadayif 1 wire modified

TS 10345 Jelly type construction rules

TS 10379 Sodium hydrogen carbonate - used in pharmaceuticals and food

TS EN ISO 10399 Sensory analysis - Methodology - double triple experiment

TS 10443 Pastry dough

TS 10445 Kadayif of bread

TS EN ISO 10520 Natural starch - Determination of starch content - Ewers polarimetric method

TS 10523 Construction rules based on ice cream

TS EN ISO 10539 Animal and vegetable fats and oils-Determination of alkalinity

TS ISO 10540-1 Vegetable and animal fats and oils - Determination of phosphorus content - Part 1: Colorimetric method

TS ISO 10540-3 Vegetable and animal fats and oils - Determination of phosphorus content - Part 3: Inductively coupled plasma optical emission (ICP) spectroscopy method

TS ISO 10540-2 Vegetable and animal fats and oils - Determination of phosphorus content - Part 2: Graphite furnace atomic absorption spectrometry method

TS EN ISO 10565 Oilseeds - Simultaneous determination of oil and water content - Nuclear magnetic resonance spectrometric method

TS 10580 Meatballs-Hamburger-Unknown

TS 10581 Meatball - Unknown

TS ISO 10633-1 Fatty toxin residues - Determination of glucosinolate content - Part 1: Method of high performance liquid chromatography

TS ISO 10727 Solid tea and soluble tea - Determination of caffeine content - Method of high performance liquid chromatography

TS 10751 Glucose syrup - Edible - Construction rules

TS 10752 glucose syrup - edible

TS 10800 Pasteurized milk tanks

TS 10803 Edible cereal

TS 10804 Edible food head

TS 10805 Edible gutters

TS 10806 Edible organs - Heart

TS 10807 Comedy-edible kidneys

TS 10808 Edible Fruit-Liver

TS 10809 Edible organs - tripe

TS 10852 Rules for the manufacture of fig locks

TS 10853 Rules for the preparation of strawberry jam

TS 10854 Rules for the preparation of cherry jam

TS 10855 Rules for the manufacture of quince jams

TS 10895 Aquaculture - marine lobsters

TS 10896 Aquaculture - feathered shells and shells

TS 10897 Aquaculture - Squid

TS 10914 Mayonnaise production rules

TS 10923 Smoked fish meat

TS 10923 / T1 Smoked fish meat

TS 10924 Mussel meat - frozen

TS 10924 / T1 Mussels - frozen

Caviar TS 10925 (processed caviar)

Caviar TS 10925 / T1 (processed caviar)

TS 10927 Canned food - canned shrimp

TS 10928 Milk - processed by the Uht method (very high temperature) - Construction rules

TS 10929 Jelly candies

TS 10930 juicy meatballs with tomato paste - izmir meatball - ready meal

Canned TS 10931 - meat peas - ready to eat

TS 10932 Corn - Frozen

TS 10932 / T1 Corn - Frozen

TS 10935 Rules for making yogurt

TS 10936 Rules for the manufacture of cheese overalls

TS 10948 Methods of analysis of feedingstuffs - Determination of chloride - Potentiometric method

TS 10948 Methods of analysis of feedingstuffs - Determination of chloride - Potentiometric method

TS 10949 Methods of analysis of baby food - Determination of phosphorus - Spectrophotometric method

TS 10949 Methods of analysis of baby food - Determination of phosphorus - Spectrophotometric method

TS 10996 Aquaculture-Muscles

tst 11003 Baby food - Determination of vitamin c by high performance liquid chromatography (HPLC)

TS 11027 Food additives and pharmaceutical and cosmetic auxiliaries - Determination of ash

TS ISO 11027 peppermint and pepper oil resins - Determination of piperine content - Method of high performance liquid chromatography

TS ISO 11035 Sensory analysis - Determination and selection of descriptive properties for multidimensional determination of sensory profile

TS ISO 11036 Sensory analysis - Methodology - Structure profile

TS 11044 Sheep's milk - raw

TS 11045 Milk Buffalo - raw

TS 11046 Goat's milk - raw

TS 11047 Aquaculture - Tuna

TS ISO 11050 Wheat and durum wheat seeds - Determination of impurities of animal origin

TS EN ISO 11052 (Former: TS ISO 11052) Condition of wheat flour and semolina - Determination of yellow pigment content

TS ISO 11052 / T1 (Change in number: TS EN ISO 11052) Status of wheat flour and semolina - Determination of yellow pigment content

TS ISO 11056 Sensory analysis - Methodology - Method of estimating violence

TS 11061 Rules for the production of apricot jams

TS 11077 Business - Manufacture of dairy products - General rules

Probe TS 11093 - for cows, sheep, goats

TS 11123 Quail eggs

TS 11125 ISO 11163 Dried basil (ocimum basilicum l.) - Specifications

TS 11126 Dried rosemary (rosmarinus officinalis l.)

TS 11127 Fresh fruit-Mulberry

TS 11129 Fresh fruit - Currant

TS 11130 Fresh fruit - red currant

TS 11149 / T1 Shuttle juice

Processed by the pasteurization method of milk TS 11150 - Construction rules

TS 11208 Aquaculture-Swordfish

TS 11209 Aquaculture-Renal fish

TS 11210 Aquaculture-crust

TS 11211 Aquaculture-Sardinian fish

TS 11212 Aquaculture fish

TS EN ISO 11212-1 Starch and products - Heavy metal content Section 1: Determination of arsenic content by the atomic absorption spectrometric method

TS EN ISO 11212-2 Starch and products - Heavy metal content - Part 2: Determination of mercury content by atomic absorption spectrometric method

TS EN ISO 11212-3 Starch and products - Heavy metal content - Part 3: Determination of lead content by atomic absorption spectrometric method

TS EN ISO 11212-4 Starch and products - Heavy metal content - Part 4: Determination of cadmium content by atomic absorption spectrometric method with electrothermal atomizer

TS EN ISO 11215 Modified starch - Diacetate acetate - Determination of adipic acid content in starch adipates - Method of gas chromatography

TS EN ISO 11216 Modified starch - Determination of carboxymethyl starch content by carboxymetry

TS 11217 Mediterranean monk seal - Rules of protection

TS 11218 Aquaculture-Flounder

TS 11220 Aquaculture-Pearl mole

TS 11221 Aquaculture-tench

TS 11231 Fresh fruits - Blueberries

TS 11232 Fresh fruit - Loquat (malt plum)

TS 11233 Fresh vegetables-Hibiscus

TS 11234 Fresh vegetables-Madımak

TS 11240 Mackerel and dried pennies

TS 11240 / T1 Mackerel and dry money

TS 11242 Artichoke-artichoke

TS 11267 Fish aquaculture-Tekir

TS 11269 Fish aquaculture-Burr

TS ISO 11289 Heat treated food in sealed containers - determination Ph

TS ISO 11292 Instant coffee - Determination of free and total carbohydrate content - Method of high-performance anion exchange chromatography

TS ISO 11294 coffee - roasted, ground - Determination of moisture content - Weight loss at 103 c

TS 11323 / T1 Smoked salmon

TS 11324 Smoked rainbow trout (smoked)

TS 11324 / T1 smoked rainbow trout

TS 11342 Instant dry soup-Quick soup

TS 11342 / T1 Quick Dry Soup - Instant Soup

TS 11342 / T2 Instant Dry Soup - Quick Soup

TS 11343 Wheat flour and products - Terms and recipes

Shrimps TS 11344 / T1 - frozen

TS 11345 Canned potatoes - Table

TS 11403 Edible organs - raw tongue

TS 11404 Edible crystal (testicles)

TS 11469 Seeds - dried bean seeds

TS 11470 Aquaculture fish

TS 11471 Aquaculture-Eskina

TS 11472 Aquaculture fish-Scorpio

TS 11473 Aquaculture - Izmit fish

TS 11474 Aquaculture-Silver fish

TS 11475 Aquaculture - Turbot

TS 11476 Aquaculture-Poultry

TS 11477 Fish Aquaculture-Marlin

TS 11478 Aquaculture-Sturgeon

TS 11479 Aquaculture-Flounder

TS 11480 Aquaculture fish-Sinagrite

TS 11481 Aquaculture-Thraconian fish

TS 11482 Aquaculture fish-Stingray

TS 11520 Fish aquaculture-Leer

TS 11521 Aquaculture - Multiplier fish

TS 11534 Aquaculture-sprat

TS 11535 Aquaculture fish

TS 11536 Aquaculture - Rockfish

TS 11537 Aquaculture-Swallowed fish

TS 11538 Aquaculture - dog

TS 11539 Aquaculture-Coral fish

TS 11540 Aquaculture-Mersin cod

TS 11541 Aquaculture - Shad

TS EN ISO 11543 Modified starch - Determination of hydroxypropyl content - Proton nuclear magnetic resonance (nmr) spectrometry method

TS 11555 Sodium alginate - used in food

TS 11649 Sodium tartrate-used in food

TS 11656 Methods of analysis of baby food - determination of nicotinamide

TS 11657 Methods of analysis of baby food - Determination of pantothenic acid

TS 11658 Rotary construction rules - Unknown

TS 11671 Jobs - Transformation jobs - General rules

TS 11692 Cooking trays - industrial type, tilt, steam (stainless steel)

TS EN ISO 11701 Vegetable fats and oils - Determination of lecithin phospholipid content by HPLC with light scattering detector

TS 11727 Palm stearin oil

TS 11728 Ready-made dried soup

TS 11729 Methods of analysis of baby food-Determination of carbohydrates

TS 11730 Analysis of the determination of baby food-determination of fatty acid

TS 11731 Methods of analysis of baby food - Biological determination of proteins

Hypermarkets TS 11875 - General rules

TS 11883 Methods of analysis of baby food-Determination of iodine

TS 11886 Methods of analysis of baby food-Determination of vitamin B12

TS 11887 Methods of analysis of baby food-Determination of choline

TS 11888 Terms relating to fruit juices and derived products

TS 11983 Baby food - Baby formula

Chips in the form of TS 11998 - corn chips

TS 11998 / T1 chips - corn chips

TS 11999 Crispy snack 02.04.1996080.20

TS 11999 / T1 Crispy snack

TS 12001 / T1 Blackberry molasses

TS EN 12014-2 Foodstuffs - Determination of nitrate and / or nitrite content - Part 2: Determination of nitrate content of vegetable and vegetable products by the hplc / ic method

TS EN 12014-5 Foodstuffs - Determination of nitrate and / or nitrite content - Part 5: Enzymatic determination of nitrate content in infants and children containing vegetables

TS EN 12014-7 Foodstuffs - Determination of nitrate and / or nitrite content - Part 7: Determination of nitrate content of plant and vegetable products after cadmium reduction - Method of continuous flow

TS EN 12014-3 Foodstuffs - Determination of nitrate and / or nitrate content - Part 3: Spectrometric determination of nitrate and nitrites content of meat products after enzymatic reduction of nitrate to nitrates

TS EN 12014-4 Foodstuffs - Determination of nitrate and / or nitrite content - Part 4: Chromatographic method of ion exchange for the determination of nitrate and nitrite content in meat products

TS EN 12134 Fruit and vegetable juices - Determination of centrifugal pulp content

TS EN 12135 Fruit and vegetable juices - Determination of nitrogen content - Kjeldahl method

TS EN 12136 Fruit and vegetable juices - Determination of each carotenoid species and total carotenoid content

TS EN 12138 Fruit and vegetable juices - Determination of D-malic acid by the enzymatic method - Nad spectrometric method

TS ENV 12140 Fruit and vegetable juices - Determination of the stable carbon isotope ratio (13 c / 12 c) to sugars in fruit juices - Isotope ratio isotope method

TS ENV 12141 Fruit and vegetable juices-Determination of the stable isotope ratio of oxygen (o / o) of water in fruit juices-Method of the mass spectrometer of the isotopic ratio

TS ENV 12142 Fruit and vegetable juices - Determination of the stable hydrogen isotope ratio (²h / ¹h) of water in fruit juices - Isotopic ratio mass spectrometry method

TS EN 12145 Fruit and vegetable juices - Determination of total dry matter - Gravimetric method based on weight loss

TS 12173 Olive oil for refining

TS 12191 Meat and meat products-Determination of the types of meat used-Elisa method

TS 12192 Electrophoresis method for the detection of species in slaughter meat

TS EN ISO 12193 Animal and vegetable fats and oils - Determination of lead by atomic absorption spectroscopy of a direct graphite furnace

TS 12293 High fructose edible glucose syrup

TS 12294 Determination of mycotoxin in food

TS 12295 Spectrophotometric method for the determination of foodstuffs-Tartarazin

TS 12296 / T1 Fish meal

TS 12301 Crude soybean oil

TS 12301 / T1 Modification of crude soybean oil 1

TS 12302 Crude sunflower oil

TS 12302 / T1 Modified crude sunflower oil 1

TS 12303 / tst T1 Edible coconut oil

TS 12352 Black olives in brine

TS 12352 Black olives in brine

Pineapple nectar TS 12395

TS EN 12396-2 Non-fat foods-Determination of dithiocarbamate and thiamram disulfide residues-Part 2: Gas chromatographic method 16.04.2001050

Fatty foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 12396: Uv TS EN 3-3 xanthogenic spectrometric method

Conserve TS 12399 - Garnish 15.01.2002080.20

TS 12399 / T1 Canned clothing

TS 12401 Chicken meat - Disadvantaged

TS 12401 / T1 Chicken meat - boned

TS 12401 / T2 Chicken meat - boned

TS 12409 Cream Caramel Powder

TS 12423 Coffee whitening cream

TS 13424 Flavor enhancers

TS 12450 Foods for particular nutritional purposes - Labeling and placing on the market - General rules

TS 12479 Edible reed molasses (used in the production of brown sugar)

Raspberry nectar TS 12480

TS 12481-2 Plastics - Food contact - Part 2 - Polyvinyl chloride (PVC) powder Specifications

TS 12481-3 Plastics - Food contact - Part 3 - Styrene plastics - Specifications

TS 12481-4 Plastics - Food contact - Part 4-Acrylonitrile plastics - Specifications

TS 12481-7 Contact section for plastics and food 7-polyvinylidene chloride (pvdc) -Features

TS 12481-8 Plastic contact section - Power supply 8-Monomers, other initiators and additives

TS EN 12497 Paper and paperboard - Contact with food - Determination of mercury in aqueous extract

TS 12503 Beet marinade

Orange lock TS 12504

TS EN 12505 + A1 Food processing machines - Centrifuges for processing edible oils and fats - Safety and hygiene rules

Cheese TS 12513 Halloumi

TS 12513 / T1 Halloumi cheese

TS 12513 / T2 Halloumi cheese

TS 12519 Vegetable oils - Castor oil (used in pharmacy and industry)

TS EN 12546-1 Materials and products which come into contact with food - Insulated containers for household use - Part 1: Characteristics of insulated flasks, thermoses and vacuum containers

TS EN 12546-2 Food contact materials - Insulated household containers - Part 2: Characteristics of insulated boxes and bags (ice cube tray)

TS EN 12546-1 Materials and products which come into contact with food - Insulated containers for household use - Part 1: Characteristics of insulated flasks, thermoses and vacuum containers

TS EN 12546-2 Food contact materials - Insulated household containers - Part 2: Characteristics of insulated boxes and bags (ice cube tray)

TS EN 12571 Materials and parts for food contact - Transport units for ready-to-eat food containers - Heat and hygiene properties and tests

TS 12618 Pasta sauces prepared for sauces

Carbonated soft drinks TS 12625 - Determination of quinine content - Method of high performance liquid chromatography

TS EN 12630 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose content - Method of high performance liquid chromatography

TS EN 12631 Fruit and vegetable juices-D-Lactic acid and lactic acid content in enzymatic determination-Spectrometric method Nad

TS EN 12632 Fruit and vegetable juices - Enzymatic determination of acetic acid (acetate) content - Spectrometric method Nad 19.02.2002160.20

TS 12636 Table windows

Business TS 12669 - Slaughterhouses - Slaughterhouses - Classification - General rules

Grape pulp TS 12680

TS 12714 Sunflower seeds - snack

TS 12718 Cocoa drink - Powder

TS EN 12823-2 Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 2: Measurement of B-carotene

TS EN 12830 Temperature recorders for refrigerated, frozen / deep-frozen and frozen foods - tests, performance, adequacy

Jobs TS 12830 - Potato Chips Manufacturing Jobs - General Rules

TS EN 12851 + A1 Food Processing Machines - Food Service Accessories for Machines with External Drive Hubs - Safety and Hygiene Rules

TS EN 12852 + A1 Food processing machines - Food processors and shredders - Mixers - Safety and hygiene rules

TS EN 12853 + A1 / AC Food processing machines - Hand crusher - Mixers and mixers - Safety and hygiene rules

people EN 12873-2 consume the intended substance of water consisting of EFFICIENT transition due to Chapter 2 Effects: Test method for administered substances used in non-metal and cement field.

TS EN 12875-2 Kitchenware - Washing resistance - Part 2: Inspection of non-metallic products

TS EN 12875-1 Resistance of cutlery to mechanical washing of dishes - Part 1: Method for testing household articles

TS 12881 Ecological agriculture - Norms of plant cultivation - sown raisins

TS 12923 Ecological agriculture-Norms of plant cultivation-Fig

TS 12924 Ecological agriculture-Norms of plant cultivation-Apricot

TS 12901 Ecological agriculture-Norms of plant reproduction-Pepper

TS 12902 Organic agriculture-Rules for cultivating plants-Tomatoes

TS 12903 Organic agriculture-Rules for cultivating plants-Cucumbers

TS 12904 Ecological agriculture-Norms of plant reproduction-Citrus

TS 12905 Organic agriculture-Rules for cultivating plants-Carrots

TS 12906 Aquaculture-Salmon

TS 12915 Canned pears

TS 12915 / T1 Canned pear

TS 12916 Canned asparagus

TS 12916 / T1 Canned asparagus

TS 12923 Ecological agriculture-Norms of plant cultivation-Fig

TS 12924 Ecological agriculture-Norms of plant cultivation-Apricot

TS 12928 / T1 Canned corn

Tst 12929 Black tea strained by Sachet

Herbal teas TS 12933

TS 12933 / T1 Herbal teas

TS 12933 / T2 Herbal teas

TS 12934 Organic agriculture-Rules of plant cultivation-Mac

TS 12953 Preparation rules Bulgur

TS EN 12955 Food - Determination of aflatoxin b1 and aflatoxins b1, b2, g1 and g2 in cereals, nuts and derived products

TS EN ISO 12966-2: 2011 Animal and vegetable fats and oils - Gas chromatography of fatty acid methyl esters - Part 2: Preparation of fatty acid methyl ester

Business TS 12971 - Chicken breeding facilities - General rules

TS EN 12980 Materials and materials in contact with food - Catering services and non-metallic materials for industrial use - Test method for the determination of impact resistance

TS 12992 Business transfers-General rules

TS 13013 Organic farming - Rules for growing plants - Grapes without seeds

TS 13014 Ecological agriculture-Norms of plant reproduction-Potato

TS ENV 13070 Fruit and vegetable juices - Determination of stable carbon isotope ratio (13c / 12c) in fruit pulp - Isotopic ratio mass spectrometry method

TS 13109 Caper (capparis spp.) Bud

TS 13120 Organic farming - Rules for the processing of organic products

TS 13121 Meat and meat products - Determination of free fatty acids

TS 13122 Organic farming - Plant growth rules - Quince

TS 13123 Organic agriculture - Norms for plant growth - Plum

TS 13124 Organic agriculture - Norms for plant growth - Cherries

TS 13125 Organic agriculture - Norms of plant cultivation - Cultivated mushrooms

TSE CEN / TS 13130-10 Food contact materials and products - Restricted plastics - Part 10: Determination of acrylamide in food simulators

TSE CEN / TS 13130-15 Food contact materials and products - Restricted plastics - Part 15: Determination of butene 1.3 in food simulators

TSE CEN / TS 13130-16 Food contact materials and products - Restricted plastics - Part 16: Determination of caprolactam and capralactam salts in food simulators

TSE CEN / TS 13130-17 Materials and products in contact with food - Restricted plastics - Part 17: Determination of carbonyl chloride in plastics

TSE CEN / TS 13130-18 Food contact materials and products - Restricted plastics - Part 18: Dehydroxybenzene in food simulators 1,3-Dehydroxybenzene-1,4-Dehydroxybenzene-4,4-dehydroxybenzenesulfonylhydroxyphenyl

TSE CEN / TS 13130-9 Food contact materials and products - Restricted plastics - Part 9: Determination of acetic acid, vinyl ester in food simulators

TSE CEN / TS 13130-20 Materials and products in contact with food - Restricted plastics - Part 9 Determination of acetic acid, vinyl ester in food simulators:

TSE CEN / TS 13130-21 Food contact materials and products - Restricted plastics - Part Determination of epichlorohydrin in plastics 22

TSE CEN / TS 13130-22 Materials and products in contact with food - Restricted plastics - Part 22 plastics for the determination of ethylene oxide and propylene oxide

TSE CEN / TS 13130-23 Food contact materials and products - Restricted plastics - Part 23: Determination of formaldehyde and hexamethylenetetramine in food simulators

TSE CEN / TS 13130-24 Food contact materials and products - Restricted plastics - Part 24: Determination of maleic acid and maleic anhydride in food simulators Determination of ethylenediamine and hexamethylenediamine

TSE CEN / TS 13130-25 Food contact materials and products - Restricted plastics - Part 25: Determination of methyl-1-Pantene in food simulators

TSE CEN / TS 13130-26 Food contact materials and products - Restricted plastics - Part 26: Determination of 1-octene and tetrahydrofuran in food simulators

TSE CEN / TS 13130-27 Food contact materials and products - Restricted plastics - Part 27: Determination of triazine 2, 4, 6-Triamino-1,3,5 in food simulators

TSE CEN / TS 13130-28 Food contact materials and products - Restricted plastics - Part 28: Determination of 1,1,1-trimethylolpropane in food simulators

TS EN 13130-3 Food contact materials and products - Restrictions on plastics - Part 3: Determination of acrylonitrile in food and counterfeit food

TS EN 13130-4 Materials and products which come into contact with food - Restrictions on plastics - Part 4: Determination of 1,3-Butadiene in plastics

TS EN 13130-8 Food contact materials and products - Restrictions on plastics - Part 8: Determination of plastic isocyanates

TSE CEN / TS 13130-11 Food contact materials and products - Restricted plastics - Part 11: Determination of aminoundecanoic acid in food simulators

TSE CEN / TS 13130-12 Food contact materials and products - Restricted plastics - Part 12: Determination of 1,3-Benzedimethanamine in food simulators

TSE CEN / TS 13130-13 Food contact materials and products - Restricted plastics - Part 13: Determination of 3,3 bis (3-Methyl-4-Hydroxyphenyl) -2-Indole in food simulators

TSE CEN / TS 13130-14 Food contact materials and products - Restricted plastics - Part 14: Determination of 3,3 bis (3-Methyl-4-Hydroxyphenyl) -2-Indole in food simulators

TSE CEN / TS 13130-19 Food contact materials and products - Restricted plastics - Part 19: Determination of dimethylaminoethanol in food simulators

TS EN ISO 13130: 2011 Laboratory glassware-Desiccators

TS 13143 Foods - Low gluten and gluten free

TS 13152 Organic farming - Norms for plant reproduction - Egypt

TS 13153 Organic farming - Plant growth rules - Czech Republic

TS 13159 Turkey meat - Stuffed and covered - Spiced

TS 13159 / T1 Turkey meat - Flaked and sealed - Spicy

TS 13162 Super cooling methods for fish

TS 13186 Blackbird (prunus lauracerasus l.)

TS EN 13189 Acetic acid - used in food - from non-agricultural substances - recipes, properties, marking

TS EN 13189 / AC Acetic acid - Used in food - From non-agricultural substances - Recipes, specifications, marking

TS 13191 Broccoli (brassica oleracea l.)

Fatty foods - Determination of bromide residues - Part 13191: Determination of total bromide in terms of inorganic bromide TS EN 1-1

TS EN 13191-2 Non-fat foods - Determination of bromide residues - Part 2: Determination of inorganic bromide

TS EN 13196 Fruit and vegetable juices - Determination of total sulfur dioxide by distillation

TS 13198 Fish oil - Liquid

TS 13208 Canned kebab food

TS 13208 / T1 Canned kebab - ready meal

TS 13208 tst T1 Canned kebab - ready meal

TS 13209 tst T1 Preserved shepherd kebab - Ready to eat

TS 13209 Canned Shepherd Kebab Food

TS 13209 / T1 Canned kebab from shepherd

TS 13210 / tstT1 Canned fried foods - Ready meal

TS 13210 Canned fries - Ready meal

TS 13237 Mango (mangifera indicates l.)

TS 13255 Rhubarb (rheum rhaponticum l.)

TS EN 13258 Materials and substances which come into contact with foodstuffs - Test methods for corrosion resistance of ceramic materials

TS 13262 Determination of plant sugars in honey (c4) - Continuous flow method

TS 13269 Ready-made powder form

TS ISO 13301 Sensory analysis - Methodology - General guide for measuring the thresholds for detecting odors, aromas and taste, with forced selection with three choices (3 szs)

Determination of the content of TS 13359 Honey-Fructose, glucose, sucrose, turanose and maltose - Method 13.03.2008180.10 for high performance liquid chromatography

TS 13360 Determination of free acid content of honey

TS 13363 Determination of the relative pollen content of honey

TS 13364 Honey-diastase activity test

TS 13365 Determination of honey water content - Refractometric method

TS EN ISO 13366-1 Milk - Somatic cell counts - Part 1: Microscopic method (reference method)

TS EN ISO 13366-2 Milk - Somatic cell counts - Part 2: Electronic particle counting method

TS EN ISO 13366-2 / AC Milk - Somatic cell counts - Part 2: Guidance for fluoro-opto-

Milk - Somatic cell count - Part 13366: Microscopic method (reference method)

TS 13366 Honey - Determination of electrical conductivity

Cakes TS 13375 - simple, seasoned and stuffed

TS 13375 / T1 cakes - simple, seasoned and stuffed

TS 13375 / T1 cakes - simple, seasoned and stuffed

TS 13375 / T2 cakes - simple, seasoned and stuffed

TS 13384 Ready to cook desserts - Prepared by adding milk-powder

TS 13389 Ready-to-cook mixture of ashura

TS EN 13389 + A1 Food processing machines - Horizontal shaft mixers - Safety and hygiene rules

TS 13389 / T1 Ready to cook ashura mixture

TS EN 14177 Foodstuffs - Determination of patulin in clear and cloudy apple juice and apple puree - HPLC method by liquid / liquid dispersion

TS EN 14177 Foodstuffs - Determination of patulin in clear and cloudy apple juice and apple puree - HPLC method by liquid / liquid dispersion

TS EN 14185-1 Non-fat foods - Determination of N-methylcarbamate residues - Part 1: HPLC method with Kfö cleaning

TS EN 14185-1 Non-fat foods - Determination of N-methylcarbamate residues - Part 1: HPLC method with Kfö cleaning

TS EN 14392 Aluminum and aluminum alloys - Determination of properties of products which come into contact with anodic oxidation of foodstuffs

TS EN 14481 Materials and materials in contact with food - Plastics - Test methods for determining contact with oil

TS EN ISO 14501 Milk and milk powder - Determination of aflatoxin m1 content - Immuno-refined chromatographic cleaning and determination by high performance liquid chromatography

TS EN 14526 Workplace atmosphere - Diesel particle detection - General requirements

TS EN 14538 Derivatives of animal and vegetable fats - Methyl esters of fatty acids (yame) - Determination of calcium, potassium, magnesium and sodium - Spectral analysis of optical emissions with an inductively coupled plasma spectrometer (pcp oes) 24.12.2007200.10

TS EN 14546 Foodstuffs - Determination of trace elements - Determination of total arsenic by atomic absorption spectrometry (hgaas) generating hydrides after dry combustion 16.02.2006050

TS EN 14573 Foodstuffs - Determination of 3-Monochloropropane-1,2-Diol by Gc / ms method

TS EN 14627 Foodstuffs - Determination of trace elements - Determination of total arsenic and selenium by atomic absorption spectrometer (hgaas) generating hydrides after coupling under pressure 16.02.2006050

TS EN ISO 14637 Milk - Determination of urea content - Enzymatic method using pH difference (reference method)

TS EN 14655 + A1 Food processing machines - baguette slices - Safety and hygiene requirements

TS EN 14663 Foodstuffs - Determination of vitamin b6 (including glycosylated forms) by HPLC

tst EN ISO 14673-1 Milk and milk products-Determination of nitrate and nitrites content-Part 1: Cadmium reduction and spectrometric method

tst EN ISO 14673-1 Milk and milk products-Determination of nitrate and nitrites content-Part 1: Cadmium reduction and spectrometric method

EN ISO 14673-2 Milk and milk products - Determination of nitrate and nitrite content - Part 2: Method using separate flow analysis (conventional method)

EN ISO 14673-3 Milk and milk products - Determination of nitrate and nitrite content - Part 3: Reduction of cadmium or even analysis of dialysis flow injection (conventional method)

TS EN ISO 14673-1 Milk and milk products-Determination of nitrate and nitrite content. Part 1: Cadmium reduction and spectrometric method

Milk and dairy products. Determination of nitrate and nitrite content. Part 14673: Cadmium reduction and even analysis of dialysis flow injection (conventional method) TS EN ISO 3-3

TS EN ISO 14891 Milk and milk products - Determination of nitrogen content - Conventional process using incineration according to Dumas principle

TS ISO 14892 Skimmed-milk powder - Determination of vitamin D content by high-performance liquid chromatography

TS EN 14944-3 Effect of cement-based products on water for human consumption - Test methods - Part 3: Release of substances from shaped cement-based products

TS EN 14957 + A1 Food processing machines - Conveyer dishwashers - Safety and hygiene rules

TS EN 14958 + A1 Food processing machines - Semolina flour and flour grinding and processing machines

TS EN 15054 Non-fat foods - Determination of chlorlquate and mepiquat - Lc-Ms method

TS EN 15055 Non-fat foods - Determination of chlorlquate and mepiquat - Lc-Ms / ms method

TS EN 15086 Foodstuffs - Determination of isomalt, lacttitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs

TS EN 15136 Food contact materials - Some epoxy derivatives subject to limitation - Determination of the inscription, bfdge and their hydroxy and chlorinated derivatives in food

TS EN 15137 Food contact materials - Some epoxy derivatives which must be limited - Determination of hydrogen forms and chlorinated derivatives

TS EN ISO 15141-1 Foodstuffs - Determination of ochratoxin a (ochratoxin a) in cereals and cereals - Part 1: High performance liquid chromatographic method with silica gel pre-treatment

TS ISO 15323 Protein products from milk powder - Determination of nitrogen solubility index

TS ISO 15323 Protein products from milk powder - Determination of nitrogen solubility index

TS ISO 15323 Protein products from milk powder - Determination of nitrogen solubility index

TS EN 15517 Foodstuffs - Determination of trace elements - Determination of arsenic in seaweed by hydride producing atomic absorption spectrometry (aa) after acid extraction

TS EN 15519 Preparation of organic paper and cardboard extracts in contact with food

TS EN 15585 Cereals and grains - Durum wheat (t. Durum desf.) - Determination of the percentage of Mitadine grains and calculation of the percentage of vitreous grains

TS ISO 15598 Determination of crude tea fiber content

TS EN 15607 Food - Determination of d-biotin by HPLC

TS EN 15633-1 Foodstuffs - Determination of food allergens by immunological methods - Part 1: General rules

TS EN 15637 Plant-based foods - Determination of pesticide residues using lc-Ms / ms after methanol extraction and soil cleaning with diatoms

TS EN 15662 Foods of plant origin - Determination of pesticide residues using gc-Ms and / or lc-Ms / ms following extraction / separation of acetonitrile and disposal by spreading - Quechers method

TS EN 15774: 2010 Food processing machines - Machines for preparing fresh and stuffed pasta (tagliatelle, cannelloni, ravioli, tortellini, orecheta and gnocchi) - Safety and hygiene rules

Animal and vegetable fats and oils - Determination of stigmastadienes in vegetable oils - Part 15788: Capillary column gas chromatography method (reference method) TS EN ISO 1-1

TS EN ISO 15788-2 Vegetable fats and oils - Determination of stigmastadienes in vegetable oils - Part 2: High performance liquid chromatography (hplc) method

TS ISO 15793 Durum wheat semolina - Determination of sieve

TS EN 15829 Foodstuffs - Determination of ochratoxin a (ochratoxin a) in currants, grapes, mixed fruit and dried figs - High performance liquid chromatography method with fluorescent detection and immuno-affinity column cleaning

TS EN 15829 Foodstuffs - Determination of ochratoxin a (ochratoxin a) in currants, grapes, mixed fruit and dried figs - High performance liquid chromatography method with fluorescent detection and immuno-affinity column cleaning

TS EN 15835 Foodstuffs - Determination of ochratoxin a (ochratoxin a) in cereals and cereal-based foods for infants and young children - High performance liquid chromatography method, with fluorescence detection and immunoaffinity column cleaning

TS EN 15835 Foodstuffs - Determination of ochratoxin a (ochratoxin a) in cereals and cereal-based foods for infants and young children - High performance liquid chromatography method, with fluorescence detection and immunofinished column cleaning

TS EN 15842 Foodstuffs - Search for food allergens - General problems and verification of methods

TS EN 15845 Paper and paperboard - Determination of cytotoxicity of aqueous extracts

TS EN 15851 Foodstuffs - Determination of aflatoxin b1 for infants derived from cereals and baby foods - High performance liquid chromatography with liquid chromatography with recovery method

TS ISO 15884 Milk fat - Preparation of methyl esters of fatty acids

TS ISO 15885 Milk fat - Determination of fatty acid composition by gas-liquid chromatography

TS EN 15890 Foodstuffs - Determination of patulin in fruit juices and juice-based purees for infants and children - Liquid / liquid - hplc method with solid phase extraction and UV determination

TS EN 15890 Foodstuffs - Determination of patulin in fruit juices and juice-based purees for infants and children - Liquid / liquid - hplc method with solid phase extraction and UV determination

TS EN 15890 Foodstuffs - Determination of patulin in fruit juices and juice-based purees for infants and children - Liquid / liquid - hplc method with solid phase extraction and UV determination

TS EN 15891 Foodstuffs - Determination of deoxynivalenol in cereals and cereal products for infants and children - Method of reconversion of hplc with recovery of columns by immunoaffinity

TS EN 15891 Foodstuffs - Determination of deoxynivalenol in cereals and cereal products for infants and children - Method of reconversion of hplc with recovery of columns by immunoaffinity

TS EN ISO 16931 Vegetable and animal fats and oils - Determination of polymerised triacylglycerol content by high exclusion chromatography (hpsec)

TS EN ISO 17059 Oilseeds - Oil extraction and preparation of methyl esters of triglyceride fatty acids for analysis by gas chromatography (rapid method)

TS EN ISO 17678 Milk and milk products - Determination of milk fat purity by gas chromatographic analysis of triglycerides (reference method)

TS EN ISO 17678 Milk and milk products - Determination of milk fat purity by gas chromatographic analysis of triglycerides (reference method)

TS EN ISO 21415-1 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by hand washing

TS EN ISO 21415-3 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by oven drying

TS EN ISO 21415-4 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by the fast-drying method

TS EN ISO 21469 Safety in machinery - Accidental contact of products with lubricants - Hygiene

TS EN ISO 21569 Food - Analytical methods for the detection of genetically modified organisms and related products - Qualitative methods based on nucleic acid

TS EN ISO 21571 Foodstuffs - Methods of analysis for the identification of genetically modified organisms and derived products - Nucleic acid extraction

TS EN ISO 22160 Milk and milk beverages - Determination of alkaline phosphate activity - Method of the enzymatically active photoactive system (epas)

TS EN ISO 22959 Animal and vegetable fats and oils - Polycyclic aromatic hydrocarbons

TS EN ISO 23275-1 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and dark chocolate - Part 1: Determination of the presence of cocoa butter equivalents

TS EN ISO 23275-1 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and dark chocolate - Part 1: Determination of the presence of cocoa butter equivalents

TS EN ISO 23275-2 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and dark chocolate - Part 2: Determination of the equivalent quantity of cocoa butter

TS EN ISO 23275-2 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and dark chocolate - Part 2: Determination of the equivalent quantity of cocoa butter

TS ISO 23392 Quick-frozen maize and peas - Determination of alcohol-insoluble solids content


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