Food Technology Standards
BS 8654:2015
Domestic and hospitality use ceramic tableware articles intended for contact with foodstuffs. Specification...
BS EN 10333:2005
Steel for packaging. Flat steel products intended for use in contact with foodstuffs, products or beverages for human an...
BS EN 10334:2005
Steel for packaging. Flat steel products intended for use in contact with foodstuffs, products and beverages for human a...
BS EN 10335:2005
Steel for packaging. Flat steel products intended for use in contact with foodstuffs, products or beverages for human an...
BS EN 1104:2018
Paper and board intended to come into contact with foodstuffs. Determination of the transfer of antimicrobial constituen...
BS EN 1131:1995
Method for determination of the relative density of fruit and vegetable juices...
BS EN 1134:1994
Method for determination of sodium, potassium, calcium and magnesium contents of fruit and vegetable juices by atomic ab...
BS EN 1136:1995
Method for determination of phosphorus content of fruit and vegetable juices: spectrometric method...
BS EN 1137:1995
Method for determination of citric acid (citrate) content of fruit and vegetable juices: NADH spectrometric method...
BS EN 1138:1995
Method for enzymatic determination of L-malic acid (L-malate) content of fruit and vegetable juices. NADH spectrometric ...
BS EN 1139:1995
Method for determination of D-isocitric acid content of fruit and vegetable juices. NADPH spectrometric method...
BS EN 1140:1995
Method for determination of D-glucose and D-fructose content of fruit and vegetable juices. NADPH spectrometric method...
BS EN 1141:1995
Method for determination of proline content in fruit and vegetable juices: spectrometric method...
BS EN 1142:1995
Method for determination of sulfate content of fruit and vegetable juices...
BS EN 1183:1997
Materials and articles in contact with foodstuffs. Test methods for thermal shock and thermal shock endurance...