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UNI - Food and Drink Industries Collection

This collection contains documents from the following standards organization(s): Ente Nazionale Italiano di Unificazione

Most Popular Standards from the UNI - Food and Drink Industries Collection

UNI EC 1-2004 UNI EN 13188 EN-Vinegar - Product made from liquids of agricultural origin - Definitions requirements marking 
UNI EC 1-2004 UNI EN 13189 EN-Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions requirements marking 
UNI EC 1-2004 UNI EN ISO 14181 EN-Animal feeding stuffs - Determination of residues of organochlorine pesticides - Gas chromatographic method 
UNI EC 1-2006 UNI EN ISO 5534 EN-Cheese and processed cheese - Determination of the total solids content (Reference method) 
UNI EC 1-2008 UNI EN ISO 22160 EN-Milk and milk-based drinks - Determination of alkaline phosphatase activity - Enzymatic photo-activated system (EPAS) method 
UNI EC 1-2009 UNI 11311 EN-Food packaging -Requirements of synthetic corks intended for the conditioning of food beverages and liquids 
UNI EC 1-2009 UNI EN 12945 EN-Liming materials - Determination of neutralizing value - Titrimetric methods 
UNI EC 1-2009 UNI EN 14122 EN-Foodstuffs - Determination of vitamin B1 by HPLC 
UNI EC 1-2009 UNI EN 15238 EN-Soil improvers and growing media - Determination of quantity for materials with particle size greater than 60 mm 
UNI EC 1-2009 UNI EN 15587 EN-Cereals and cereal products - Determination of Besatz in wheat (Triticum aestivum L.) durum wheat (Triticum durum Desf.) rye (Secale cereale L.) and feed barley (Hordeum vulgare L.) 
UNI EC 1-2009 UNI EN ISO 13366-1 EN-Milk - Enumeration of somatic cells - Part 1: Microscopic method (Reference method) 
UNI EC 1-2009 UNI EN ISO 15304 EN-Animal and vegetable fats and oils - Determination of the content of trans fatty acid isomers of vegetable fats and oils - Gas chromatographic method 
UNI EC 1-2009 UNI EN ISO 3093 EN-Wheat rye and respective flours durum wheat and durum wheat semolina - Determination of the Falling Number according to Hagberg-Perten 
UNI EC 1-2009 UNI EN ISO 5983-1 EN-Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content - Part 1: Kjeldahl method (ISO 5983-1:2005/Cor 1:2008) 
UNI EC 1-2010 UNI EN 14152 EN-Foodstuffs - Determination of vitamin B2 by HPLC 
UNI UNI 10136 EN-Measurements of gamma emitters in foodstuffs and in their by-products. 
UNI UNI 10192 EN-Food conditioning. Procedings for the valuation of the possible organoleptic damage originated from food contact with the pack. 
UNI UNI 10192 EN-Food packaging - Proceedings for the assessing of the possible organoleptic damage originated from food contact with the packaging 
UNI UNI 10193 EN-Fresh fruit and vegetables. Preservation. Principles and technics of controlled atmosphere. 
UNI UNI 10194 EN-Fresh loquats. Qualitative characteristics. 
UNI UNI 10243 EN-Cereals. Sampling of caryopsis (as grain). 
UNI UNI 10244 EN-Cereals. Sampling of milled products. 
UNI UNI 10266 EN-Cereals and pulses. Determination of a 1 000 grains mass. Method of reference. 
UNI UNI 10267 EN-Meat products. Non heated products. Salame Felino. Definition composition and characteristics. 
UNI UNI 10268 EN-Meat products. Non heated products. Salame Milano. Definition composition and characteristics. 
UNI UNI 10272 EN-Cocoa and chocolate determination of animal vegetable or other origin light solid impurities (light fith-test). 
UNI UNI 10273 EN-Durum wheat. Determination of imperfections and impurities. 
UNI UNI 10274 EN-Durum and soft wheat semolina wheat flour and pasta. Determination of nitrogen content. Reference method. 
UNI UNI 10275 EN-Semolina durum and soft wheat flour. Mechanical determination of the dry gluten content. 
UNI UNI 10276 EN-Semolina durum weather flour and pasta. Determination of yellow pigment content. 
UNI UNI 10277 EN-Durum wheat. Determination of sedimentation index. Sodium dodecylsulphate (SDS) method. 
UNI UNI 10278 EN-Wheat flour. Determinatiion of granulometry. Method of reference. 
UNI UNI 10279 EN-Soft wheat. Determination of imperfections and impurities. Reference method. 
UNI UNI 10280 EN-Cereals and cereals products. Determination of foreign odours. Reference method. 
UNI UNI 10292 EN-Frozen green beans. Qualitative characteristics. Method of reference. 
UNI UNI 10356 EN-Yogurt. Characteristics microorganisms count. Colony count tecnique at 37 -C. 
UNI UNI 10357 EN-Yogurt. Identification of characteristics microorganisms (Lactobacillus delbrueckli subsp. bulgaricus e Streptococcus thermophilus). 
UNI UNI 10358 EN-Yogurt and yogurt with addition of food ingredients. Definition composition and characteristics. 
UNI UNI 10374 EN-Quick test for 90Sr e and 89Sr determination in milk and similar matrices. 
UNI UNI 10387 EN-Semolina soft and durum wheat flour pasta. Determination of the total fibre content. 
UNI UNI 10400 EN-Soft wheat flour. Determination of damaged starch. 
UNI UNI 10413 EN-Laurel parsley rosemary origan and dried spinach. Determination of animal or other origin light solid impurities (light-fith-test). 
UNI UNI 10414 EN-Soft wheat and durum wheat. Definition of varietal purity by electrophoresis of proteins. Rapid method. 
UNI UNI 10437 EN-Cheese. Determination of phosphatase activity. 
UNI UNI 10438 EN-Meat products. - Heat products. Mortadella Bologna. Definition composition and requirements. 
UNI UNI 10453 EN-Durum wheal and semolina. Determination of rheological properties using an alveograph. 
UNI UNI 10534 EN-Food packaging. Guidelines for modified atmosphere food packaging. 
UNI UNI 10535 EN-Crescenza cheese or Stracchino cheese. Definition composition and characteristics. 
UNI UNI 10536 EN-Milk and dried milk buttermilk and buttermilk powder whey and whey powder yogurt. Determinatioin of phosphatase activity. 
UNI UNI 10537 EN-Mozzarella Tradizionale cheese. Definition composition characteristics and pakaging.