ISO 5983 Accredited Testing Labs Worldwide
ISO 5983, all parts: Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content. Each lab card shows which parts it holds.
- ISO 5983-1Part 1: Kjeldahl method9 labs →
- ISO 5983-2Part 2: Block digestion and steam distillation method16 labs →
25 accredited laboratories in 11 countries hold ISO 5983 in their ISO/IEC 17025 scope. Primary accreditors include Italian Accreditation Body, American Association for Laboratory Accreditation, United Kingdom Accreditation Service. In the register, ISO 5983 scope entries most often cover Moisture, Chloride, Fat in Food products, Feed, Drinking water.
Available in 11 Countries
Top matrices for ISO 5983
Top analytes for ISO 5983
- Moisture (4)
- Chloride (2)
- Fat (2)
- Energy Value (1)
- Free Fatty Acids (Ffa) (1)
- Iodine Value (1)
- Nitrogen (1)
- Oil Content (1)
Sample labs
ISO/IEC 17025:2017 Schedule of Accreditation issued by United Kingdom Accreditation Service 2 Pin e Tre e s, Ch e rts ey La n e , Sta ine s -u po n-Tha me s , TW18 3 HR, UK Minton, Treharne and Davies Limited Issue No: 082
ISO 5983-2:2009 Protein in meat, fish, eggs, legumes and proteins in general, cereals and soy products, milk and its derivatives, gelatin, rice, oilseeds MET-17/026 rev.02, Based on ME-711.02-173/AOAC 928.08, 1974 Protein in served po
ISO 5983-2 G 4. Determination of the level of nitrogen and related calculation of the level of crude protein; Dumas A.052 NEN-EN-ISO 16634-1 G 5. Food Determination of the level of nitrogen and related calculation of the level of
ISO 5983-2 Tourteaux de graines oléagineux Détermination de la teneur en eau et en matière volatile Préparation / Analyse : Dessiccation Gravimétrie NF ISO 771 Aliments des animaux Détermination de la teneur en cendres brutes Pr
ISO 5983-2:2009 NMKL 6:2003 EY N:o 152/2009 Mikkeli Ympäristötestaus/Aistinvarainen arviointi/Maalaji- ja multavuusmääritys Testattava materiaali / tuote Testattava komponentti / parametri / ominaisuus Testausmenetelmä / standardi / tekniik
ISO 5983-2:2009 M Fat GLPMETH 020-005 (solvent extraction) based on ISO 6492:1999 M Crude fibre GLPMETH 020-006 semi- automated system based on ISO 6865:2000 M Grains/ Cereal and Cereal Products Moisture GLPME
ISO 5983-2 Aliments composés complets ou complémentaires : Aliments animaux de compagnie Détermination de la teneur en eau Préparation / Analyse : Dessication Gravimétrie ISO 6496 Portée flexible FLEX1 : Le laboratoire est rec
ISO 5983-2:2009 Ceneri grezze/Crude ash Reg CE 152/2009 27/01/2009 GU CE L54 26/02/2009 All III Met M + Reg UE 771/2024 29/02/2024 GU UE 15/03/2024 All III Met L Fibra acido detersa (ADF)/Acid detergent fiber (0,88 - 64 g/100g) PT 66 -
ISO 5983-2 W
ISO 5983-2 AOAC 988.05 T-Bars in Raw Materials and Fish Feed Spectrophotometry TL-MM-023-P AOCS Official Method Cd 19 -90 “2-Thiobarbituric Acid Value Direct Method”. Vitamin C For Animal Feed, Animal Premixes and Additives HLPC U
ISO 5983-2 BA 53 Feed and feedingstuffs Determination of the level of crude fat and total crude fat; gravimetry MP-01390-NL EU 152/2009 Appendix III-H, methods A en B GAFTA Method 3:2 ISO 6492 BA 54 Determination of the level
ISO 5983 -2 2009-10 Futtermittel – Bestimmung des Stickstoffgehaltes und Berechnung des Rohproteingehaltes – Teil 2: Blockaufschluss- und Dampfdestillationsverfahren ASU L 01.00 -10/1 2016-03 Untersuchung von Lebensmitteln -
ISO 5983-2:2009 modified ISO 5983-2:2009 Sand (Insoluble Residue) In Fishmeal NCh 515.Of80 NCh 515.Of80 Saponification Value Animal and Vegetable Fats and Oils ISO 3657:2023 ISO 3657:2023
ISO 5983-2:2009 Reg CE 152/2009 27/01/2009 GU CE L54 26/02/2009 All III Met C + Reg UE 771/2024 29/02/2024 GU UE L 15/03/2024 All III Met C ISO 6496:1999 Reg CE 152/2009 27/01/2009 GU CE L54 26/02/2009 All III Met A + Reg UE 771/2024 29/
ISO 5983-2:2009 ISO 5984:2022 ISO 6865:2000, UNI EN ISO 6865:2001 ISO 6492:1999 ISO 6496:1999 Titrimetria Gravimetria Gravimetria Gravimetria Gravimetria Denominazione della prova / Campi di prova Metodo di prova Tecnica di prov
ISO 5983-2:2009 Wersja strony: A