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prBAS EN ISO 16140-7:2026
Microbiology of the food chain - Method validation - Part 7: Protocol for the validation of identification methods of microorganisms 		00.99BAS/TC 4331.10.202513.11.2025
prBAS EN ISO 17715:2026
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement 		00.99BAS/TC 4331.10.202513.11.2025
prBAS EN ISO 18363-2:2026
Animal and vegetable fats and oils - Determination of fatty-acid-bound chloropropanediols (MCPDs) and glycidol by GC/MS - Part 2: Method using slow alkaline transesterification and measurement for 2-MCPD, 3-MCPD and glycidol 		00.99BAS/TC 4331.10.202513.11.2025
prBAS EN ISO 3961:2026
Animal and vegetable fats and oils - Determination of iodine value 		00.99BAS/TC 4331.10.202513.11.2025
prBAS EN ISO 5530-1:2026
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph 		00.99BAS/TC 4331.10.202513.11.2025
prBAS EN ISO 5530-2:2026
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph 		00.99BAS/TC 4331.10.202513.11.2025
prBAS EN ISO 6579-4:2026
Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 4: Identification of monophasic Salmonella Typhimurium (1,4,[5],12:i:-) by polymerase chain reaction (PCR) 		00.99BAS/TC 4331.10.202513.11.2025
prBAS Glasanje na razvoj ISO standarda
00.99BAS/TC 4306.05.202106.07.2022
prBAS ISO 1003:2026
Spices and condiments — Whole/pieces and ground dried ginger (Zingiber officinale Roscoe) — Specification		00.99BAS/TC 4331.10.202513.11.2025
prBAS ISO 16677-1:2026
Biobanking — Germplasm — Part 1: Agricultural animal species		00.99BAS/TC 4331.10.202513.11.2025
prBAS ISO 17645:2026
Dry-cured ham — Specification		00.99BAS/TC 4331.10.202513.11.2025
prBAS ISO 17646:2026
Rapid detection of moisture content in fresh meat — Low-field nuclear magnetic resonance (LF-NMR) method		00.99BAS/TC 4331.10.202513.11.2025
prBAS ISO 17648:2026
Quick-frozen coated aquatic products — Specification		00.99BAS/TC 4331.10.202513.11.2025
prBAS ISO 18390:2026
Cereals, pulses and cereal products — Sampling — Simplified routine method		00.99BAS/TC 4331.10.202513.11.2025
prBAS ISO 18449:2026
Green tea — Vocabulary		00.99BAS/TC 4331.10.202513.11.2025
prBAS ISO 18731:2026
Spices and condiments — Seasoning oil of Zanthoxyli pericarpium — Specification		00.99BAS/TC 4331.10.202513.11.2025
prBAS ISO 20948:2026
Vegetable fats and oils — Determination of aflatoxins B1, B2, G1 and G2 by immunoaffinity column clean-up and high-performance liquid chromatography		00.99BAS/TC 4331.10.202513.11.2025
prBAS ISO 21121:2026
Spices and condiments — Dried lime (whole, slices and ground) — Specification		00.99BAS/TC 4331.10.202513.11.2025
prBAS ISO 21921:2026
Oxidized starch in food applications — Specifications and test methods		00.99BAS/TC 4331.10.202513.11.2025
prBAS ISO 22002-1:2026
Prerequisite programmes on food safety — Part 1: Food manufacturing		00.99BAS/TC 4331.10.202513.11.2025