Showing 41-60 of 63 items.
Standard referenceStage codeBAS/TCReal dateForseen date for next stage code
  
psBAS ISO 24583:2025
Quantitative nuclear magnetic resonance spectroscopy — Purity determination of organic compounds used for foods and food products — General requirements for 1H NMR internal standard method		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO 29842:2025
Sensory analysis - Methodology - Balanced incomplete block designs		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO 4214:2025
Milk and milk products - Determination of amino acids in infant and adult/paediatric nutritional formulas and dairy products		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO 5553:2025
Meat and meat products - Detection of condensed phosphates		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO 5642:2025
Tea polyphenol extracts — Definition and basic requirements		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO 5644:2025
Porcelain Tableware - Specification and test method		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO 5671:2025
Spices and condiments - Dried chive (Allium schoenoprasum L.), cut and ground - Specification		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO 7102:2025
Infant formula - Determination of β-galactooligosaccharides - Ultra high performance liquid chromatography (UHPLC) with fluorescence detection after pre-column derivatization		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO 7124:2025
Eggs and egg products — Determination of fipronil and metabolites residues — Liquid chromatography tandem mass spectrometry method		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO 7158:2025
Meat and meat products - Determination of nitrite and nitrate content - Ion chromatography method		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO 7251/A1:2025
Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of presumptive Escherichia coli - Most probable number technique - Amendment 1: Inclusion of performance testing of culture media and reagents		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO 7927-1:2025
Spices and condiments - Fennel seed, whole or ground - Part 1: Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO 7927-2:2025
Spices and condiments - Fennel seed, whole or ground - Part 2: Sweet fennel seed specification (Foeniculum vulgare var. panmorium)		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO 9232/A1:2025
Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) — Amendment 1: Inclusion of performance testing of culture media and reagents		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO 937:2025
Meat and meat products - Determination of nitrogen content - Reference method		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO/TS 15213-3:2025
Microbiology of the food chain — Horizontal method for the detection and enumeration of Clostridium spp. — Part 3: Detection of Clostridium perfringens		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO/TS 16465:2025
Animal and vegetable fats and oils - Determination of phthalates in vegetable oils		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO/TS 17996:2025
Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO/TS 20224-10:2025
Molecular biomarker analysis — Detection of animal-derived materials in foodstuffs and feedstuffs by real-time PCR — Part 10: Duck DNA detection method		50.99BAS/TC 4305.06.202506.06.2025
psBAS ISO/TS 20224-11:2025
Molecular biomarker analysis — Detection of animal-derived materials in foodstuffs and feedstuffs by real-time PCR — Part 11: Pigeon DNA detection method		50.99BAS/TC 4305.06.202506.06.2025