ISO 1444 Accredited Testing Labs Worldwide
13 accredited laboratories in 3 countries hold ISO 1444 in their ISO/IEC 17025 scope. Primary accreditors include Italian Accreditation Body, Polish Centre for Accreditation. In the register, ISO 1444 scope entries most often cover Acid Number, Acid Value, Antigenic Protein Of Latex in Food industry environment samples, Meat products, Food products.
Available in 3 Countries
Top matrices for ISO 1444
Top analytes for ISO 1444
- Acid Number (1)
- Acid Value (1)
- Antigenic Protein Of Latex (1)
- Chlorides (1)
- Clostridium Spp Solfito Riduttori (1)
- Fat (1)
- Free Fat (1)
- Hydroxyproline (1)
Sample labs
ISO 1444:2010 Gravimetria Gravimetria Grasso libero/proteine (da calcolo)/Free fat/proteins (calculation) UNI ISO 1444:2010 + ISO 1871:2009 Calcolo Grasso totale/proteine (da calcolo)/Total Fats/proteins (calculation) UNI ISO 1443:199
ISO 1444:1996 ISO 2917:1999 - escluso/except Par 8.1 ISO 1442:2023 Gravimetria Fanghi (1)/Sludges (1), Rifiuti/Wastes, Sedimenti/Sediments, Terreni (1)/Soils (1) Denominazione della prova / Campi di prova Metodo di prova Tecnica di p
ISO 1444:1996 + Reg UE 1169/2011 25/10/2011 GU UE L 304/18 22/11/2011 All I e XIV IC Calcolo Ceneri/Ash Grassi totali/Total fats pH/pH (2-10) Pseudomonas spp presunta/Presumptive Pseudomonas spp Residuo secco/Dry weight content, Umi
ISO 1444:1996 ISO 1442:2023 Gravimetria Gravimetria Derivati della carne/Meat products, Supporti da campionamento superfici ambienti del settore alimentare/Samples from surface sampling of food industry environment Denominazione della
ISO 1444:1996 + UNI 10590:1997 + DM 21/09/2005 GU n 231 04/10/2005 Capo I Calcolo
ISO 1444:2000 Zawartość tłuszczu całkowitego Zakres: (0,2 - 98,0 ) % (m/m) Metoda ekstrakcyjno-wagowa (Weibull-Stoldt) PN-A-82100:1985 pkt. 2.3.2 Zawartość tłuszczu Zakres: (0,2 - 55,0) % (m/m) Metoda Gerbera PB 01 edycja 9 z dni
ISO 1444:2000 Majonezy i sosy majonezowe Zawartość tłuszczu Zakres: (29,0 – 90,0) % Metoda wagowa PN-A-86950:1995 + Ap1:2000 Mleko i przetwory mleczne Zawartość tłuszczu po hydrolizie Zakres: (0,10 – 99,00) % Metoda wagowa PN-ISO 8262
ISO 1444:2000 Zawartość tłuszczu całkowitego Zakres: (0,42 – 79) % Metoda ekstrakcyjno-wagowa (Weibull-Stoldt) IB-17 wydanie 4 z 10.03.2021 r. Zawartość chlorku sodu Zakres: (0,15 – 2,08) % Metoda miareczkowa (Mohra) PN-A-86739:1
ISO 1444:2000 Zawartość hydroksyproliny Zakres: (0,05 – 0,50) % Metoda spektrofotometryczna PN-ISO 3496:2000 Zawartość skrobi Zakres: (0,35 – 20,0) % Metoda miareczkowa Luffa-Schoorla PN-85/A-82100 pkt 2.6 Zawartość azotu metodą Kj
ISO 1444:2010 + UNI ISO 937:1991 + Reg UE 1169/2011 25/10/2011 GU UE L 304/18 22/11/2011 All I e XIV Titrimetria potenziometrica Titrimetria Calcolo Ceneri/Ash Cloruri (espressi come Cloruro di Sodio)/Chlorides (expressed as Sodium Chl
ISO 1444:1996 Honey Total Acidity PEC. AGROPEC.001 method based on AOAC Official Methods of Analysis 962.19:1977 2023 22nd Edition Lab - AGROPEC Sugar Colour PEC.AGROPEC.059 Based on - International Commission for Un
ISO 1444:1996 Gravimetria Polifosfati (da calcolo)/Polyphosphates (calculation) UNI 10591:1997 + ISO 1871:2009 Calcolo: Spettrofotometria UV-VIS - Titrimetria Umidità/Moisture Derivati del latte/Milk products Denominazione della prov
ISO 1444:2000 Zawartość azotynów Zakres: (5– 125) mg/kg Metoda spektrofotometryczna PN-EN 12014-3:2006 +Ap1:2008 Zawartość azotanów Zakres: (5– 125) mg/kg Metoda spektrofotometryczna Mięso i przetwory mięsne Preparaty białkowe W