Showing 21-40 of 60 items.
Standard referenceStage codeBAS/TCReal dateForseen date for next stage code
  
prBAS EN ISO 29981:2027
Milk products - Enumeration of bifidobacteria - Colony-count technique (ISO 29981:2024)		00.99BAS/TC 4327.10.202606.11.2026
prBAS Glasanje na razvoj ISO standarda
00.99BAS/TC 4306.05.202106.07.2022
prBAS ISO 11027:2027
Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 11290-1/A1:2027
Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 1: Detection method — Amendment 1: Inclusion of storage of the samples before analysis and changes in the control strain for performance testing of culture media and reagents		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 11290-2/A1:2027
Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 2: Enumeration method — Amendment 1: Inclusion of storage of the samples before analysis and changes in the control strain for performance testing of culture media and reagents		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 14156:2027
Milk and milk products — Extraction methods for lipids and liposoluble compounds		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 18419:2027
Oilseeds — Application of near infrared spectrometry		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 18744/A1:2027
Microbiology of the food chain — Detection and enumeration of Cryptosporidium and Giardia in fresh leafy green vegetables and berry fruits — Amendment 1: Method validation studies and performance characteristics		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 18794:2027
Coffee — Sensory analysis — Vocabulary		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 19599:2027
Operating procedures of chicken slaughtering		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 19615:2027
Meat and fish products — Determination of total volatile basic nitrogen — Semi-micro nitrogen determination method		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 19643:2027
Meat and meat products — Determination of nitrite and nitrate content — Continuous flow analysis (CFA) method		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 20810:2027
Whole grain — Definition and technical criteria		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 21846:2027
Vegetable fats and oils — Determination of composition of triacylglycerols and composition and content of diacylglycerols by capillary gas chromatography		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 23691:2027
Microbiology of the food chain — Determination and use of cardinal values		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 23822:2027
Eggs and egg products — Determination of nitroimidazole residues — Liquid chromatography-tandem mass spectrometry method		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 23851:2027
Chicken tissue and eggs — Determination of marker residues of nicarbazin — Liquid chromatography tandem mass spectrometry method		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 23883:2027
Meat, fish and their products — Determination of fluoroquinolone residue content — High performance liquid chromatography-tandem mass spectrometry method		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 24914:2027
Microbiology of the food chain — Loop-mediated isothermal amplification (LAMP) for the detection of microorganisms and associated genetic markers — General requirements and definitions		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 25136:2027
Modified starch — Determination of hydroxypropyl content — Spectrophotometric method		00.99BAS/TC 4327.10.202606.11.2026