We realize all of the following Food Technology standards with our high level of service quality. We are interested in testing, auditing, inspection and certification services of the following standards required for you.

TS 13151 / T1 Bitter lettuce (wild chicory)

TSE ISO / TS 22002-1 Priority programs in food safety - Food production 

TSE ISO / TS 22002-1 Prerequisite programs in food safety - Part 1: Food manufacturing 

TS 3985 / T1 Plum nectar

TS 12928 / T2 Canned corn 

TS 341 / T2 Cooking olive oil 

Foodstuffs - Analysis methods for the identification of genetically modified organisms and derived products - Nucleic acid extraction TS EN ISO 21571: 2005 / A1 

TS 312 / T1 Poppy seeds 

TS 9498 Common juniper fruit 

TS ISO 5502 Oilseed meal - Preparation of test specimens 

TS 1917 / T3 Processed nuts 

TS 1223 / T1 Potatoes in the pot

tst 11728 Ready-made dry soup-Tomato  

TS 668 / T2 Beef-Body meats (carcass) 

TS 7898 / T1 Canned - Vegetable oil imambayıldı - Ready to eat 

TS 11566 Meat and meat products - minced meat 

TS 11566 Meat and meat products - minced meat 

TS ISO 735 Oilseed meal - Determination of ash insoluble in hydrochloric acid

TS 2358 ISO 1237 / D1 Mustard seeds - Specifications 

TS 4281 Sage 

TS 4265 Ice Cream-Milk based 

TS EN ISO 9233-2 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High performance liquid chromatography method for cheese, cheese rind and processed cheese 

TS ISO 5496 Sensory analyzes-Methodology-Acceptance and training of evaluators in detection and recognition of odors

tst 4500 Wheat flour  

TS EN ISO 664 Oilseeds - Reduction of laboratory sample to test sample 

TS 2291 / T1 Cinnamon - Bark and ground

TS 1253 / T1 Cucumber (cucumis sativus l.) 

TS 184 / T1 Pear 

TS EN 16204 Foodstuffs - Determination of lipophilic algae toxins from shellfish and shellfish by Lc-Ms / ms (octadaic acid toxins, yessotoxins, azaspiracids, pectonotoxins) 

TSE K 184 Cookies 

TS 5039 / T2 Animal and vegetable oils-Mineral oil search and determination

TS EN ISO 6571 Spices, condiments and medicinal plants - Determination of essential oil content (hydrodistillation method) 

TS 42 / T1 Peach

TS 12395 / T1 Pineapple nectar 

TS 12914 / T1 Pear nectar 

TS EN ISO 5527 Cereals - Terms and recipes 

TS 980 Sausage

TS 13286 Fresh fruit and vegetables - Mixed packaging rules

TS 13286 Fresh fruit and vegetables - Mixed packaging rules 

TS EN 15111 Foodstuffs - Determination of trace elements - Determination of iodine by Icp-Ms (inductively coupled plasma mass spectrometry) method. 

TS 11125 ISO 11163 / D1 Dried basil (basil) (ocimum basilicum l.) - Specifications 

TS 13738 Dried Pineapple 

TS 11915 / T2 Orange nectar 

TS 1596 / T2 Peach nectar 

TS 2123 / T1 Fresh pods 

TS 3075 Internal nuts 

TS 143 / T2 Lentils (shelled and inside) 

TS 8643 Eggplant - Frozen 

TS 12383 / T1 Canned tomatoes

TS 3734 Marmalades 

TS 7800 / T1 Chocolate 

TS 1194 / T3 Green salad and lettuce 

TS 7037 Business - Butcher shops, wholesaler butcher shops and grocery stores - General rules  

TS 1597 / T2 Apricot nectar 

TS 3880 Sumac (Rhus coriaria L.) - Ground 

TS 1201 EN ISO 1741 Dextrose-Determination of mass loss in drying-Vacuum oven method

Animal and vegetable fats and oils - Determination of lead by direct graphite furnace atomic absorption spectroscopy 

TS 11305 / T1 Avocado

TS 11859 Rotary meat - uncooked 

TS 11859 Rotary meat - uncooked 

TS 13552 Canned chicken with tomato sauce - Ready to eat 

TS 7360 / T1 Fruits, vegetables and products-Sulfur dioxide search-Qualitative method

tst EN ISO 5527 Cereals- Terms and recipes  

TS 5915 Agricultural products-Food and products-Sensory analysis-Methodology-Triple experiment  

TS EN 15587 + A1 Cereals and grains - Determination of besatz in wheat (triticum aestivum L.), durum wheat (Triticum durum Desf), rye (Secale cereale L.) and fodder barley (Hordeum vulgare L.) 

TS 886 Cooking sunflower oil 

TS ISO 1871 Food and feed products - General rules for the determination of nitrogen by the Kjeldahl method 

TS EN 15587 + A1 Cereals and grains - Determination of besatz in wheat (triticum aestivum L.), durum wheat (Triticum durum Desf), rye (Secale cereale L.) and fodder barley (Hordeum vulgare L.) 

TS 3880 / T1 Sumac (Rhus coriaria L.) - Ground

TS 11914 Cherry nectar 

TS EN 12393-2 Vegetable origin foods -Multiple residue methods for determination of pesticide residues using GC or LC-MS / MS -Chapter 2: Methods for extraction and cleaning 

TS 4448 Mustard - Ground (mustard flour) 

TS 1130 / T2 Spinach

TS 13542 Lavash 

TS 2284 / T2 Bulgur 

TS 12292 / T1 Fig molasses

TS EN 12393-3 Vegetable origin foods - Multiple residue methods for the determination of pesticide residues using GC or LC-MS / MS - Part 3: Determination and verification experiments 

TS EN 15664-1 + A1 The effect of metallic substances on drinking and potable water - Dynamic equipment test for the assessment of metal release - Part 1: Design and operation 

TS 890 tst T2 Edible soybean oil  

TS 1620 Pasta 

TS 1206 / T2 Celery (stem and root) 

TS 3269 ISO 7386 / D1 Anise 

TS 1898 / T2 Summer squash (cucurbita pepo l.)

TS 185 / T1 Strawberry 

TS EN ISO 12966-3 Animal and vegetable fats and oils - Gas chromatography of methyl esters of fatty acids - Part 3: Preparation of methyl esters using trimethylsulfonated hydroxide (TMSH) 

TSE CEN / TS 15634-5 Foodstuffs - Determination of food allergens by molecular biological methods - Part 5: Mustard (Sinapis alba) and soy (Glycine max) - Qualitative determination of specific DNA sequence by real-time PCR in cooked sausage 

TS 11378 Edible iced products 

TS 101 / T1 Table grapes 

TS 3706 Red pepper - Bitter, flake (leaf) 

TS 11914 / tst T1 Cherry nectar  

TS 12987 Business-Citrus processing-General rules 

TS EN ISO 21572 Foodstuffs - Molecular biomarker analysis - Protein based methods 

TS 793 / T1 Cherry and cherry 

TS 13061 Turkey piece meats - Breast 

TS EN 16058 Effect of metal materials on human consumption water - Dynamic rig test for the evaluation of nickel layers and surface coatings - Long-term test method 

TS 13551 Lemon sauce 

TS 4500 / T3 Wheat flour 

TS 10581 / tst T1 Meatball - Uncooked

TS 2410 / T1 Cultured mushrooms - Fresh 

TSE K 95 / T1 Sesame cream 

TS EN 16057 Effects of metal materials on water for human consumption - Determination of residual lead (pb) surface - Extraction method 

TSE K 198 Pastry 

TS 12981 Pizza - Frozen 

TS 8905 Carrot-Frozen  

TSE K 428 Workbenches 

TS 1071 / T2 Bacon 

TS ISO 11037 Sensory analysis-General guide for assessing the color of foods 

TSE CEN / TR 15298 Foodstuffs - Disintegration of the sample in mycotoxin analysis - Comparison between dry grinding and slurry 

TS EN ISO 3493 Vanilla-Dictionary 

TS EN 453 Food processing machines - Dough kneaders - Safety and hygiene features 

TS ISO 3509 Coffee and coffee products - Terms and recipes 

TS EN 15765 Foods - Determination of trace elements - Determination of lead by inductive double plasma mass spectrometry (pc-Ms) after decomposition under pressure 

TS ISO 6079 Soluble tea - Solid state - Specification 

TS 13169 / T1 Brussels sprouts

TS 7573 / tst T1 Fruits, vegetables and products-Determination of zinc-Atomic absorption spectrometric method  

TS 7897 / T1 Canned - vegetable oil oily kinds

tkt 2015102219 Food Processing Machinery - Tulumba Dessert Dough And Meatball Dough Forming Machine  

TS 12916 / tst T2 Canned asparagus  

TS 12915 / tst T2 Canned pears  

TS EN 13610 Chemical disinfectants - Quantitative suspension assay for the evaluation of the efficiency of killing viruses against bacteriophages by chemical disinfectants used in food and industry - Test method and properties (phase 2, step one) 

TS 893 Vegetable edible oils without special standard

TS 3894 Coriander - Grain and Ground (POWDER) 

TS ISO 1003 / D1 Spices - Ginger (zingiber officinale roscoe) - Specifications 

TS EN ISO 7971-2 Cereals - Determination of bulk density (mass / hectoliter) - Part 2: Traceability method for measuring devices with reference to the international standard device 

TS EN ISO 3657 Animal and vegetable fats and oils - Determination of saponification number 

TS EN 1672-1 Food processing machines - Basic concepts - Part 1: Safety requirements 

TS ISO 8262-2 Dairy products and milk-based foods-Determination of fat content by Weilbull-Berntrop gravimetric method (reference method) - Part 2: Edible ice and ice mixtures 

TS ISO 20481 Coffee and coffee products - Determination of caffeine content using high performance liquid chromatography (HPLC) - Reference method 

TS ISO 6731 Milk cream and condensed milk - Determination of total dry matter content (Reference method) 

TS ISO 6731 Milk cream and condensed milk - Determination of total dry matter content (Reference method) 

TS ISO 22004 Food safety management systems - ISO 22000 application guide 

TSE CEN / TS 15606 Foodstuffs - Determination of asesulfam-K, aspartame, neohespridine-dihydrochalcone and saccharin - High performance liquid chromatography method 

TS EN 14538 Solid and oil derivatives - Fatty acid methyl ester (fame) - Determination of ca, k, mg and na content by Icp method 

TS EN 1678 + A1 Food processing machines - Vegetable chopping machines - Safety and hygiene rules

Foodstuffs - Determination of total nitrogen content by combustion according to Dumas principle and calculation of crude protein content - Part 16634: Oily seeds and animal feeds TS EN ISO 1-1 

Foodstuffs - Determination of total nitrogen content by combustion according to Dumas principle and calculation of crude protein content - Part 16634: Oily seeds and animal feeds TS EN ISO 1-1 

TS ISO 6884 Animal and vegetable fats and oils-Ash determination 

TS EN ISO 10504 Starch derivatives-Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups-Using high performance liquid chromatography method 

TS ISO 11870 Milk and dairy products - Determination of fat content - General guide for the use of butyrometric methods 

tst 9131 Algeria

TS 4172 Buy-Grain and milled 

TS EN 14109 Animal and vegetable fat derivatives - Fatty acid methyl esters (yame) - Determination of potassium content - Atomic absorption spectrometry method 

TS EN ISO 7971-3 Cereals - Determination of bulk density (mass / hectoliter) - Part 3: Routine method 

TS EN ISO 5536 Milk fat products - Determination of water content - Karl fischer method 

TS EN ISO 9233-1 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind 

TS 7097 Workplaces - Rules for bagel and bread oven ovens 

tst 12504 Orange jam  

TS ISO 11866-1 Milk and dairy products - Probable escherichia coli count - Part 1: 4-4- The most probable number technique using methylumbelliferil bD-Glucuronite (MUG) 

TS ISO 11866-2 Milk and dairy products - Possible escherichia coli counting - Part 2: Colony counting technique at 44 ° C using membrane 

TS ISO 6611 Milk and dairy products - Counting of colony forming units of mold and / or yeasts - 25 Colony counting technique at ° c 

TS ISO 6730 Counting of colony forming units of milk-psychrotrophic microorganisms-6,5 Colony counting technique at ° C 

TS EN 16618 Food analysis - Determination of acrylamide by liquid chromatography in foods by tandem mass spectrometry (LC-ESI-MS / MS) 

TS EN 16618 Food analysis - Determination of acrylamide by liquid chromatography in foods by tandem mass spectrometry (LC-ESI-MS / MS) 

TS EN 16618 Food analysis - Determination of acrylamide by liquid chromatography in foods by tandem mass spectrometry (LC-ESI-MS / MS)

TS 889 Cooking sesame oil 

TS 3881 Black Cumin 

TS 1072 Chestnut

TS 142 / T2 Chickpeas 

TS 13060 Turkey piece meats - Thigh 

TS 13554 Kebab with vegetables - Ready meal 

TS 13553 Eggplant kebab canned food 

TSE K 182 Coated peanuts 

TS 3984 / T1 Strawberry nectar

TS 13384 / tst T1 Ready to cook desserts - Prepared by adding milk - Powder  

TS EN 453 Food processing machines - Dough mixers - Safety and hygiene features 

TS 8642 / T1 Potato - Frozen 

TS 2665 / T2 Canned - Vegetable oil bean stew - Ready to eat 

TS 10836 Business - Meat products manufacturing - General rules 

TS 4681 Corn Semolina

TS ISO 5546 Casein and caseinates- pH determination (Reference method) 

TS ISO 5547 Caseins- Determination of free acidity (Reference method) 

TS ISO 12081 Milk-Calcium content determination-Titremetric method 

TS ISO 8967 Milk powder and milk powder products - Determination of bulk density 

TSE CEN / TR 16468 Food analysis - Determination of pesticide residues with GS / MS - Retention times, mass spectrometric parameters and detector response information 

TS EN 16187 Foodstuffs - Determination of fumonisin B1 and fumonisin B2 in infant and pediatric foods containing processed corn - High-performance liquid chromatography chromatography with immunoaffinity and fluorescence detection after precursor derivation

TS EN ISO 11702 Animal and vegetable fats and oils-Enzymatic determination of total sterol content 

TS EN ISO 11816-2 Milk and dairy products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese 

TS EN ISO 6540 (Former number: TS 3977) Corn - Determination of moisture content (in grain and ground corn)

TS 12300 / T2 Cocoline 

TS ISO 15174 Milk and dairy products - Microbial coagulants - Determination of total milk coagulant efficiency 

TS ISO 4121 Sensory analysis - Guide for quantitative scale use 

TS ISO 8196-1 Milk - Description and evaluation of the total accuracy of indirect methods in milk analysis - Part 1: Analytical properties of indirect methods 

TS 185 / T2 Strawberry 

TSE CEN / TS 16233-1 Foodstuffs - Determination of xanthophylls in fish meat by HPLC method - Part 1- Determination of astaxanthin and cantaxanthin 

12966-1: 2014 / AC Animal and vegetable fats and oils - Gas chromatography of fatty acid methyl esters - Part 1: Guidelines for modern gas chromatography of fatty acid methyl esters 

TS 1255 Eggplant 

TS EN 12393-1 Vegetable origin foods - Multiple residue methods for the determination of pesticide residues using GC or LC-MS / MS - Part 1: General rules 

TS ISO 2254 Clove - Grain and ground - Features

TS 3074 Shelled Hazelnut 

TS EN ISO 1735 Cheese and processed cheese products - Determination of fat content - Gravimetric method (reference method) 

TS 101 Table grapes 

TS 4953 / T2 Pomegranate 

TSE CEN / TR 16338 Foods - Determination of food allergens - Template for providing information on immunological methods and molecular biological methods 

TS 669 / T2 Calf - butchery (carcass) 

TS 666 / T2 Sheep - Body meats (carcass) 

TS 12929 / T1 Sachet strained black tea 

TS 13568 / T1 Soft Drink

TS 13297 Heat treated sausage 

TS 3522 / T1 Bread Yeast 

TS 12300 / T1 Cocoline 

TS 2812 / T4 Vegetable margarine 

TS EN 14123 Foods - Determination of aflotoxin b1 and aflotoxin b1, b2, g1 and g2 in peanuts, peanuts, figs and red pepper powder - High performance liquid chromatographic method with post colon derivatization and immunoaffinity colon cleansing. 

TS EN 13288 + A1 Food processing machines - Boat lifting and tilting machines - Safety and hygiene requirements 

TS EN 12854 + A1 Food processing machines - Handle mixers - Safety and hygiene regulations 

TS 591 Feta cheese 

TS 4215 Turmeric (Indian saffron) -All

TS 34 / T1 Citrus fruits 

TS 4201 Yellow lentils 

TS 2408 Brass 

tst 201290531 Frozen fillet fishes  

TS 8787 Flushing 

TS 8642 Potato - Frozen 

TS 8644 Pea - Frozen 

TS 12480 / T1 Raspberry nectar 

TS 1070 / T3 Turkish sausage (Fermented sausage) 

TS EN ISO 11816-1 Milk and dairy products - Determination of alkaline phosphatase activity - Part 1: Fluorimetric method for milk and milk based beverages 

TS 2290 ISO 959-1 / tst T2 Black pepper (piper nigrum l.) Grain or ground, specifications- Part 1: Black pepper  

TS 3499 Licorice root 

TS EN 16620 Food analyzes - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS) 

TS 2123 Fresh pods 

TS EN ISO 15788-1 Animal and vegetable fats and oils - Determination of stipmastdienes in vegetable oils - Part 1: Gas column chromatography method (reference method) 

TS EN ISO 8586 Sensory analysis -General guide for the selection, training and monitoring of selected panelists and expert sensory panelists 

TS EN 13130-7 Food contact materials and products - restrictions on plastic materials - part 7: Determination of monoethylene glycol and diethylene glycol in counterfeit foods 

TS EN 4675 Aviation series-Titanium ti-P63002 (ti5al5mo5v3cr0.4fe) - Rm? 1300 mpa - Bars - De <110 mm 

tst 13151 Bitter lettuce (wild chicory)  

tst 13256 Pineapple  

TS 3190 / tst T3 Ready dry soup  

tst 7800 Chocolate  

TS 9255 / T1 Cabbage - Frozen 

TS 1222 Potatoes 

TS 341 / tst T1 Cooking olive oil  

TS 13510 / T1 Pomegranate nectar 

TS 12526 / T1 Manisa mesir putty 

TS 12929 Sachet strained black tea 

TS 10934 Okra-Frozen

tst 7036 Businesses - Restaurants - Classification and general rules  

TS 10937 / T2 Nut flour 

TS 10580 / tst T1 Meatball-Hamburger meatball-Uncooked  

TS 11860 / T1 Whey powder 

TS 2122 Fresh okra 

TS EN ISO 661 / AC Animal and vegetable oils-Preparation of analysis sample 

TS 4706 EN ISO 5810 Starch and products-Determination of chloride-Potentiometric method 

TS EN 13130-1 Food contact materials and products - Restrictions on plastics - Part 1: Selection of test methods for the determination of certain substances from plastics to food and imitation food and selection of conditions for exposure to imitation food - Guidance 

TS EN 13130-2 Food contact materials and products - Restrictions on plastics - Part 2: Determination of terephthalic acid in counterfeit foods

TS EN ISO 927 Spice and seasoning plants - Determination of impurities 

TS 1073 / T2 Melon 

tst 7282 Workplaces - Ovens for the production of bread and similar bakery products - General rules

TS EN ISO 8442-5 Food contact materials and utensils - forks, spoons, knives and tableware - Part 5: Sharpness and non-dull test properties 

TS 1070 / T2 Turkish sausage 

TS 3924 Dried Peas 

tst EN 13732 Food processing machines - Coolers of bulk milk on farms - Construction, performance, suitability for use, safety and hygiene regulations

TS 12808 Sugar beet 

TS 11725 / T1 Palm oil 

TS EN 1139 Fruit and vegetable juices-Determination of D-isocitric acid content by enzymatic method-Nadph spectrometric method 

TS 13645 Turkish baklava

TS EN ISO 927 / AC Spices and seasonings - Determination of foreign matter and foreign matter content 

tst 1194 Green salad and lettuce  

tst 1073 Melon  

TS 2667 / tst T2 Canned - Herbal liquid fatty peppers stuffed - Ready to eat  

TS 353 / tst T3 Canned fish  

TS 13412 / tst T1 Wheat flour enriched with iron

TS 3986 Tangerine juice 

TS 3685 Grape juice concentrate 

TS 13129 Urfa cheese

TS 4186 / T1 Strawberry jam 

TS 1535 / T1 Orange juice 

TS 3631 / T1 Cherry juice 

TS EN 16618 Food analysis - Determination of acrylamide by liquid chromatography in foods by tandem mass spectrometry (LC-ESI-MS / MS) 

TS EN 16619 Food analysis - Determination of benzo [a] pyrene, benz [a] anthracene, chrysene and benzo [b] fluoranthene in food using gas chromatography mass spectrometry (GC-MS) 

TS 13693 Pistachio-Red Shelled 

TS 12303 Cooking coconut oil 

TS EN ISO 5492 Sensory analysis - Terms and definitions (ISO 5492: 2008) 

TS EN 12505 + A1 Food processing machines - Centrifuge machines for processing edible oils and fats - Safety and hygiene rules 

tst 798 Fresh peas  

TSE ISO / TS 22002-4 Food safety prerequisite programs - Part 1: Food packaging production 

TS EN ISO 24333 Cereals and grains - Sampling 

TS EN 16056 Effect of metallic materials - Drinking and potable water - Passive behavior of stainless steels - Evaluation methods 

TS 5890 duplicate Chicken body meat-Shredding, packaging, transport and storage rules  

TS 5890 duplicate Chicken body meat-Shredding, packaging, transport and storage rules  

TS EN 16453 Pulp, paper and cardboard - Determination of phthalates in paper and cardboard extracts 

TSE K 443 Flexible packaging materials - foodstuffs 

TSE ISO / TS 22002-2 Food safety prerequisite programs - Part 2: Food and beverage service 

TS 5086 Pumpkin seeds 

TS 3792 / T1 Grape molasses 

TS 12396 Rosehip nectar 

TS 13542 / T1 Lavash 

TS 1192 / T3 Long-life milk

TS EN ISO 7971-1 Cereals - Determination of bulk density (mass / hectoliter) - part 1: Reference method

TS EN ISO 7971-1 Cereals - Determination of bulk density (mass / hectoliter) - Part 1: Reference method 

TS 6400 Anchovy 

Foods - Analysis methods for the detection of genetically modified organisms and their derivatives - Definitions and general rules TS EN ISO 24276 / A1 

TS ISO 8262-3 Dairy products and milk-based foods-Determination of fat content by Weilbull-Berntrop gravimetric method (reference method) - Part 3: Special cases 

TS EN ISO 12966-4 Animal and vegetable fats and oils - Gas chromatography of methyl esters of fatty acids - Part 4: Determination by capillary gas chromatography 

TS ISO 12080-1 Skimmed milk powder - Determination of vitamin A content - Part 1: Colorimetric method 

TS ISO 3890-1 Milk and dairy products- Determination of residues of organochlorinated compounds (pesticides) - Part 1: General aspects and extraction methods 

TS ISO 6734 Condensed milk - Determination of total dry matter content (Reference method) 

TS 793 / T2 Cherry and cherry 

TSE CEN / TS 16233-2 Foods-Determination of xanthophylls in fish meat by HPLC method - Determination of enantiomer ratio of 2-Astaxanthin

TS 7163 EN ISO 6800 Animal and vegetable fats and oils - Determination of triglyceride molecules in the 2-position fatty acids composition 

TS EN ISO 14673-2 Milk and dairy products - Determination of nitrate and nitrite content - Part 2: Method using split flow analysis (conventional method)

TS 13572 Specific rules for the implementation of TS OIC / SMIIC 1 on halal food packaging and packaging materials 

TS 10582 / T2 Güllaç 

TS 11345 / tst T1 Canned potatoes - Meal  

TS 2699 / tst T1 Canned beans with meat - Ready to eat  

TS 13627 Beypazarı dried up 

TS EN ISO 661 Animal and vegetable oils - Preparation of analysis sample (ISO 661: 2003) 

TS EN ISO 7971-3 Cereals - Determination of bulk density (mass / hectoliter) - Part 3: Routine method 

TSE CEN / TS 15634-2 Foodstuffs - Determination of food allergens by molecular biological methods - Part 2: Celery (Apium graveolens) - Qualitative determination of specific DNA sequence by PCR in cooked sausages 

TS EN 12396-1 Fat-free foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 1: Spectrometric method 

TS 2974 Wheat 

TS ISO 13302 Sensory analysis-Methods for detecting changes in taste and packaging of food products

TS 12303 / T1 Edible coconut oil 

TS EN 13130-5 Food contact materials and products - Restrictions on plastics - Part 5: Determination of vinylidene chloride in counterfeit foods 

TS EN ISO 3961 Animal and vegetable fats and oils - Determination of iodine number 

TS EN ISO 27971 Cereals and cereals - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough made from commercial flours or test sample flour by constant water treatment and methodology of grinding test 

TS ISO 11865 Soluble skimmed milk powder - Determination of white particles 

TSE CEN / TS 15633-3 Foodstuffs - Determination of food allergens by immunological methods - Part 3: Qualitative determination of hazelnut by enzyme immunoessey method using polyclonal antibodies and Lowry protein determination

TS 89 Snail 

TS EN ISO 659 Oil seeds - Determination of oil content (reference method) 

TS ISO 11813 Milk and dairy products - Determination of zinc - Flame atomic absorption spectrometric method

TS ISO 14378 Milk and milk powder - Determination of iodide content - High performance chromatography method 

TS ISO 9874 Milk-Total phosphorus content determination-Molecular absorption spectrometry method 

TS EN ISO 16634-2 Foodstuffs - Determination of total nitrogen content by combustion according to Dumas principle and calculation of crude protein content - Part 2: Cereals, legumes and ground grain products 

TS EN ISO 16634-2 Foodstuffs - Determination of total nitrogen content by combustion according to Dumas principle and calculation of crude protein content - Part 2: Cereals, legumes and ground grain products 

TSE CEN / TS 14537 Foodstuffs - Determination of neohespridine-dihydrochalcone 

TS EN 12267 + A1 Food processing machines - circular sawing machines - Safety and hygiene rules 

tst 9132 Leeks - Frozen  

TS EN 1138 Fruit and vegetable juices-Determination of L-Malic acid (1-Malate) by enzymatic method-Nadh spectrometric method 

TS 3997 Paddy 

TS 5000 / T2 Bread 

TS 4188 / T2 Quince jam 

TS 5670 / tst T1 Crayfish (freshwater lobster) canned (frozen)  

TS ISO 8196-3 Milk - Definition and evaluation of the total accuracy of indirect methods in milk analysis - Part 3: Protocol for the assessment and accuracy of indirect quantitative methods in milk analysis 

TSE CEN / TS 15568 Foodstuffs - Analysis methods for the determination of genetically modified organisms and their derivatives - Sampling strategies 

TS 2974 / T2 Wheat 

TS 341 Cooking olive oil 

TS EN ISO 7971-2 Cereals - Determination of bulk density (mass / hectoliter) - Part 2: Traceability method for measuring devices with reference to the international standard device. 

Foodstuffs - Methods for the analysis of genetically modified organisms and their derivatives - General rules and recipes TS EN ISO 24276 / A1 

TS EN 1186-5 Substances and materials in contact with foodstuffs - Plastics - Part 5: Test methods for total migration of cells and aqueous foodstuffs 

TS 2701 / T1 Canned - Chickpea with meat - Ready meal 

TS 5669 / tst T2 Canned snails (frozen)  

TS 1279 / T1 Pistachio - Shelled

TS 3684 Cherry juice concentrate 

TS 13028 Halvah 

TS 5312 / T1 Canned mushrooms 

TS 591 / T1 White Cheese 

TS 6800 / T1 Buttermilk 

TS 1019 / T3 Pasteurized milk 

TS 4890 / T1 Fruit and vegetable products - Determination of soluble solids content - Refractometric method 

TS 3737 Poultry - Terms and recipes 

TS 1253 Cucumber (cucumis sativus l.)  

TS 9534 / T1 Canned - Vegetable oil wrapped cabbage - Ready to eat

TS 12481-1 Plastics - Food contact - Part 1-Polyethylene 

TS EN ISO 15301 Animal and vegetable fats and oils-Determination of sediment in crude fats and oils-Centrifuge method 

TS 2970 Starch - Edible 

TS 3728 Strawberry Canned 

TS 1467 / T2 Canned - Fresh okra 

tst 2015100686 Food products - Determination of energy value properties  

TS EN 645 Paper and cardboard - Food contact - Preparation of cold water extract

TS 12481-1 Plastics - Food contact - Part 1-Polyethylene 

TS EN ISO 15301 Animal and vegetable fats and oils-Determination of sediment in crude fats and oils-Centrifuge method 

TS 2970 Starch - Edible 

TS 3728 Strawberry Canned 

TS 1467 / T2 Canned - Fresh okra 

tst 2015100686 Food products - Determination of energy value properties  

TS EN 645 Paper and cardboard - Food contact - Preparation of cold water extract

TS EN ISO 24276 Foods - Analysis methods for the detection of genetically modified organisms and their derivatives - Definitions and general rules 

TS 2668 / T2 Canned - Vegetable liquid eggplant stuffed - Ready to eat

TS 9052 / tst T1 Rusks - Used as soldier food  

TS EN ISO 6647-1 Brass - Determination of amylose content - Part 1: Reference method 

TS 9999 / tst T1 Halva-Palace halva  

TS 1330 / T3 Yogurt 

TS 12980 Ravioli - Frozen 

tst 4216 Turmeric (Indian saffron) milled  

TS ISO 8128-2 Apple juice, apple juice concentrates and beverages containing apple juice-Patulin determination-Part 2-Thin layer chromatography method

TS EN ISO 8420 Animal and vegetable fats and oils - Determination of the content of polar compounds 

TS 12327 Chicken piece meats-Wing 

TS 13637 Garnish - Frozen 

tkt 201499379 CREAM POWDER  

tst 795 Leeks  

TS 2666 / tst T2 Vegetable oiled pepper fried canned food  

TS 7897 / tst T2 Oiled kinds of canned vegetable oil  

TS 5389 / tst T1 Instant coffee  

TS 8761 / T1 Canned - Vegetable oil chickpea stew - Ready meal 

TS 796 Nectarine 

TS 4895 EN ISO 3188 Starch and derivatives-Nitrogen determination-Kjeldahl method-Titrimetric method

TS 13075 / T2 Business - Food transport - General rules 

tst EN ISO 662 Animal and vegetable fats and oils - Determination of moisture and volatile matter  

TS 3834 ISO 2293 Counting meat and meat products / microorganisms 30 Colony counting technique at ° c (reference method) 

TS 1802 Banana 

TS EN 14111 Animal and vegetable fat derivatives - Fatty acid methyl esters (yame) - Determination of iodine number 

TS ISO 12080-2 Skimmed milk powder - Determination of vitamin A content - Part 2: High performance liquid chromatography method 

TSE CEN / TR 16059 Food analysis - Performance criteria of validated assay methods for a single laboratory for the detection of mycotoxins 

TS 5273 Slaughter animals and slaughtering rules 

TS 143 / T3 Lentils (shelled and inside) 

tst 2015102701 Raw meatballs ready for consumption  

tst 2015102701 Raw meatballs ready for consumption  

TS EN ISO 5377 Starch hydrolysis products-Determination of reducing power and dextrose equivalent-Lane and Eynon constant titration method 

TS 485 Dried apricots 

TS EN ISO 2825 Seasonings and condiments - Preparation of ground samples for experiments 

TS 3190 / T2 Ready dry soup

TS EN 15165 Food processing machines - Forming machines - Safety and hygiene requirements 

TS ISO 8086 Dairy farms-Hygienic conditions-Inspection and sampling procedures-general rules 

TS ISO 12082 Melting cheese and melting cheese products-Citrate addition emulsifying agent and acidifying / ph-Controlling agent content in terms of citric acid 

TS ISO 9622 Milk and liquid dairy products - Guide to the use of medium-infrared spectrometry devices 

TSE CEN / TR 15641 Food analysis - Determination of pesticide residues using LC-MS / MS - Tandem mass spectrometric parameters 

TS EN ISO 948 (Formerly: TS 2109) Spice-sampling rules 

TS EN 12134 Fruit and vegetable juices - Determination of filter content 

TS 1275 Walnut Shelled 

tst 1898 Cottage pumpkin (cucurbita pepo l.)  

TS 9779 / tstT1 Soybean meal - Edible

TS 4186 / T2 Strawberry jam 

TS 2702 / T1 Canned-meat chickpea stew 

TS 1880 EN 13188 / D1 Vinegar-Product of agricultural origin-recipes, specifications, marking 

TS EN ISO 8892 Oilseed meal - Determination of total hexane residue 

TS 892 Cooking canola oil

TS 1276 / T2 Walnut (juglans regia l.) - Internal 

TS 3686 Apple juice concentrate 

TS 11726 / T1 Palm olein oil 

TS 13625 Oat flour 

TS 2176 / T1 Melted cheese 

TS 1331 Butter 

TS 1331 Butter 

TS EN 15768 Effect of materials on drinking and using water - GC-MS Identification of organic substances that can pass into water 

TS 12230 Puff pastry dough 

tst 13443 Authorized services - Rules for milling machines

TS 1132 / T2 Watermelon 

TS 3632 tst T1 Grape juice  

TS EN 14112 Animal and vegetable fat derivatives - Fatty acid methyl esters (yame) - Determination of oxidation stability - Accelerated oxidation test

TS 382 / T1 Canned peas 

TS 2290 ISO 959-1 / T1 Black pepper (piper nigrum l.) Grain or ground, specifications- Part 1: Black pepper 

TS 10938 Hazelnut puree 

TS 3075 / T1 Internal nuts 

TS EN 1141 Spectrometric determination of fruit and vegetable juices-Prolin 

TS EN 13585 Foods-Determination of fumonisin B1 and B2 in maize-Solid phase extraction HPLC method 

TS EN 13130-6 Food contact materials and products - Restrictions on plastics - Part 6: Determination of vinylidene chloride in plastics 12.02.2009250

TS 4199 / T1 Pickled peppers 

TS ISO 24557 Legumes - Determination of moisture content - Air circulation oven method

TS 1469 / tst T2 Canned artichokes  

TS 13208 / T2 Canned kebab - Ready meal  

TS 9974 / tst T2 Fresh pods - Frozen

TS 3958 / T1 Cherry jam -

TS 2669 / T1 Canned - Vegetable liquid oily leaf wrap - Ready meal 30.04.2015080.20

TS 1192 / T2 Long-life milk

tst 201392143 Frozen Coated Fish  

tst 1075 Head of cabbage  

TS 1864 / T2 Cream and cream 

TS 7898 / T2 Canned - Vegetable oil imambayıldı - Ready to eat

TS 7999 / tst T2 Squash-Frozen  

tst 2812 Vegetable margarine  

tst 2016113918 dried tangerine  

TS 1069 Meat and meat products (red meats) - Laboratory analysis methods - General 

TS EN 1133 Fruit and vegetable juices-Determination of formol number

TS 13075 Business - Food transport - General rules 

TS 11725 Palm oil 

TS 8905 Carrot-Frozen 

TS 13571 (Amended 2 Edition) Specific rules for the implementation of TS OIC / SMIIC 1 on facilities where halal food and beverages are prepared, stored and served 

TS 774 Table olives 

TS EN ISO 8442-1 + AC Materials and tools in contact with foodstuffs - Cutlery, spoons, knives and tableware - Part 1: Specification for cutlery used in food preparation 19.01.2006250

TS 7420 / tst T2 Date

TS 6800 Buttermilk 

TS 9267 Edible offal - Cooling, freezing, storage, handling and thawing rules 

TS 4199 Pickled peppers 

TS 5269 Pirina oil 

TS 1468 / T1 Canned - Green beans 

TS EN ISO 5530-2 Wheat flour- Physical characteristics of dough Part 2: Determination of rheological properties using extensograph

TS EN 1136 Fruit and vegetable juices-Phosphorus determination-Spectrometric method 

Wheat flour - Physical characteristics of the dough - Part 5530: Determination of water absorption and rheological properties using farinograph (ISO 1-1: 5530) 

tst 2016106283 Powdered fruit  

TS EN 1230-1 Paper and cardboard - Food contact - Sensory analysis - Part 1: Odor

TS 12102 Kemalpaşa dessert (cheese dessert)  

TS 887 Cooking cotton oil 

TS 10913 Halva - Summer halva 

TS 11149 / T3 Turnip juice 

TS EN ISO 11085 Cereals, grain-based products and animal feeds - Determination of crude and total fat by Randall extraction 

TS EN 12014-1 Foodstuffs - Determination of nitrate and / or nitrite content - Part 1: General requirements 

TS EN ISO 29841 / A1 Vegetable fats and oils-Determination of the degradation products of chlorophyll a and chlorophyll a

TS EN ISO 5526 Cereals, legumes and other grained foods - Nomenclature 

TS EN ISO 7540 / tst T1 Ground pepper (Capsicum annuum L.) - Recipes  

TS 7474 Wafer 

TS 1068 Chicken eggs - Shelled 

TS EN ISO 7973 Cereals and milled cereal products - Determination of flour viscosity - By amylography 

tst 12677 Mulberry fruit

TS 12918 / T1 Pomegranate juice 

TS 13534 / T1 Lemon juice 

TS 1330 / T2 Yogurt 

TS 861 / T1 White sugar (sucrose) 

TS EN ISO 11213 Modified starch-Determination of acetyl content-Enzymatic method 

TS 2698 / T1 Canned - Green beans with meat - Ready meal

TS 12918 / T1 Pomegranate juice 

TS 13534 / T1 Lemon juice 

TS 1330 / T2 Yogurt 

TS 861 / T1 White sugar (sucrose) 

TS EN ISO 11213 Modified starch-Determination of acetyl content-Enzymatic method 

TS 2698 / T1 Canned - Green beans with meat - Ready meal

TS 11727 / T1 Palm stearin oil 

TS 13626 Rye flour 

TS 8371 / T3 Hazelnut paste 

TS 1019 / T2 Pasteurized milk 

TS EN 1137 Fruit and vegetable juices-Determination of citric acid (citrate) by enzymatic method-Nadh spectrometric method 

TS EN ISO 7540 Ground pepper (Capsicum annuum L.) - Recipes

TS 1917 Processed nuts 

TS 3958 / T2 Cherry jam 

TS 4187 / T1 Apricot jam 

TS 10932 / T2 Corn - Frozen 

TS 13717 / tst T1 Carob Molasses  

TS 1466 / T4 Tomato paste and puree 

TS EN 13486 Temperature recorders and thermometers - Refrigerated, frozen, deep-frozen / fast-frozen food and ice-cream; Used during transport, storage and deployments - Periodic verification 

TS EN 1186-3 Substances and materials in contact with foodstuffs - Plastics - Part 3: Test methods for total migration to aqueous foodstuffs by full immersion 09.02.2016250

TS 1917 / T1 Processed nuts 

TS 13424 / tst T1 Flavor enhancers  

TS 13413 / tst T1 Sunflower seed meal - Edible  

TS EN ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods 

tst 933 Cooking salt  

TS 796 / T2 Bulb onion 

TS EN ISO 24276 Foods - Analysis methods for the detection of genetically modified organisms and their derivatives - Definitions and general rules 

TS 6800 / T2 Buttermilk 

TS 1771 Pine nuts 

TS 13075 / T1 Business - Food transport - General rules 

TS 11915 / T1 Orange nectar 

TS 3074 (Modified 2.Brint) Shelled Hazelnut 

TS 3272 Cheddar cheese 

TS 1917 / T2 Processed nuts 

TS EN ISO 5530-1 Wheat flour - Physical characteristics of dough part 1: Determination of water absorption and rheological properties using farinograph 

TS EN ISO 5381 Starch hydrolysis products-Water determination-Modified profit fischer method 

TS 1194 / T2 Green salad and lettuce 

tst 2016106284 Powdered Vegetables

TS 8371 / T1 Hazelnut paste 

TS 1816 Parsley 

TS EN 15861 Food processing machines - Smoking equipment - Safety and hygiene rules 

TS 796 / T1 Bulb onion

TS 310 Peanut (shelled and internal) 

TS 3075 Internal nuts 

TS 3075 / T1 Internal nuts 

TSE CEN / TR 16875 Cereals and grains - Technical report of inter-laboratory studies for the determination of impurity content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.) 

TS EN ISO 17189 Butter, edible oil emulsions and spreadable oils - Determination of oil content (reference method) 

TS EN ISO 19219 Animal and vegetable fats and oils - Determination of visible solid particles in unprocessed fats and oils 

TS 7359 / T2 Canned meat - Boxed 

TS EN 1186-9 Substances and materials in contact with foodstuffs - Plastics - Part 9: Test methods for total migration of product fillings and aqueous foodstuffs

TS ISO 9768 Tea-Water extract determination 

TS EN 12742 Fruit and vegetable juices - Determination of free amino acid content - Liquid chromatographic method 

TS 13256 Pineapple 

TS EN 1673 + A1 Food processing machines - Rotary rack ovens - Safety and hygiene regulations 

TS EN 14122 Foodstuffs - Determination of vitamin B1 by high performance liquid chromatography 

TS EN ISO 12872 Determination of olive oil and pomace oil-2-glyceryl monopalmitate content 

TS 3631 Cherry juice 

TS 794 Tomato (Solanum lycopersicum L.)

TS 1470 / T1 Types of canned food 

TS 12550 Vegetable oils - Cooking oil 

TS EN ISO 712 Grain and cereal products-Determination of moisture content -Reference method 

TS 3522 Bread Yeast 

TS EN 1186-6 Substances and materials in contact with foodstuffs - Plastics - Part 6: Test methods for total migration to olive oil using a bag 

TS 12383 / tst T2 Canned tomatoes  

TS 5136 / T1 Fig jam 

TS 3729 / tst T1 Canned orange  

TS EN ISO 14244: 2016 Oilseed meal - Determination of soluble proteins in potassium hydroxide solution 

TS EN ISO 18330 Milk and dairy products - Guidelines for standardized identification of immunoassays or receptor assays for the detection of antimicrobial residues 

TS EN ISO 5529 Wheat - Determination of sedimentation index - Zeleny test 

TS 3076-2 ISO 2451 / T1 Core Cocoa - Specifications 

tst 2540 Frozen anchovies  

TS EN ISO 659 Oil seeds - Determination of oil content (reference method) 

TS ISO 2962 Cheese and cheese products - Determination of total phosphorus content - Molecular absorption spectrometric method

Butter - Determination of moisture, non-fat solids and oil content - Part 6209: Determination of moisture content (reference method) TS 1-3727 

TS EN 1135 Fruit and vegetable juices-Ash determination 

tst 9132 Leeks - Frozen  

Dried rosemary (rosmarinus officinalis l.) TS 11126 / tst T2

TS EN ISO 11746 Rice - Determination of the biometric properties of the grain 

tst 12513 Halloumi cheese  

TS EN 1420 The effect of organic substances in drinking and potable water - Evaluation of the smell and taste of water in the pipe system

TS EN 14148 Foods - Determination of k1 vitamin by hplc 

tst 200665250 Sugar beet molasses  

TS EN 13784 Foods-DNA comet analysis for detection of irradiated foods-Classification method

TS 4214 / T1 Mixed pickles 

TS 886 / tst T1 Cooking sunflower oil  

tst 7039 Businesses - Dealers selling - General rules

TS EN ISO 22005 Traceability in feed and food chain - Basic principles and general features of system design and implementation 

TS 890 Edible soybean oil

TS EN 12823-1 Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 1: Measurement of all-E-retinol and 13-Z-retinol 

TS 10445 / T1 Bread kadayif 

TS EN 1186-2 Substances and materials in contact with foodstuffs - Plastics - Part 2: Test methods for total migration to olive oil by full immersion 

tst 1132 Watermelon  

TS 11983 / tst T1 Baby food - Baby formula  

TS 1467 / tst T3 Canned - Fresh okra

TS 888 Cooking corn oil 

TS 4199 / T2 Pickled peppers 

tst EN 14112 Animal and vegetable fat derivatives - Fatty acid methyl esters (yame) - Determination of oxidation stability - Accelerated oxidation test  

tst 2016106334 Tarhana Powder

TS 353 / T2 Canned fish 

TS EN 1186-8 Substances and materials in contact with foodstuffs - Plastics - Part 8: Test methods for total migration to olive oil by product filling 

TS ISO 882-1 Cardamom-Elettaria cardamonum (linnaeus) maton var. miniscula burkill-in capsule

TS EN 15593 Packaging - Hygiene management of food packaging - Rules 

TS 13645 / T1 Turkish baklava 

TS 3883 Dried eggplant 

tst 4100 Dried potatoes  

tst 1255 Eggplant  

TS 5312 / T3 Canned mushrooms 

Determination of individual and total sterol content - Gas chromatographic method - Part 12228: Animal and vegetable fats and oils TS EN ISO 1-1 

TS EN ISO 16297 Milk-Bacteria Count-Protocol for the development of alternative methods (ISO 16297: 2013) 

TS 10443 / T2 Dough Pastry 

TS 3734 / T1 Marmalades 

TS ISO 9768 / tst T2 Tea-Water extract determination

TS EN ISO 5943 Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method  

TS ISO 15305 Animal and vegetable oils - Color determination - with Lovibond colorimeter 

TS 12326 Chicken piece meats-Chest 

TS 1469 / T1 Canned artichokes

TS ISO 9231 Milk and dairy products - Determination of benzoic and sorbic acid contents 

TS 2667 / T1 Canned Stuffed Herbal Liquid Oily Pepper - Ready to Eat

TS EN 16378 Cereals - Determination of impurity content of maize (Zea mays L.) and Sorghum (Sorgum bicolor L.) 

TS ISO 3432 Cheese - Determination of fat content - Butyrometer for Van Gulik method 

TS ISO 3432 Cheese - Determination of fat content - Butyrometer for Van Gulik method

TS EN 1230-2 Paper and cardboard - Food contact - Sensory analysis - Part 2: Loss of flavor (degradation)  

tst 200871429 Ravioli-Fresh, baked 060

TS EN ISO 2171 Cereals, legumes and by-products - Determination of ash content by incineration 

TS 7420 / T1 Date Palm 

TS EN 1186-4 Substances and materials in contact with foodstuffs - Plastics - Part 4: Test methods for the total migration of cells to olive oil 

TS EN 1142 Fruit and vegetable juices - Determination of sulphate 

TS 1814 Dill 

TS EN 12873-1 Effect of materials on drinking and potable water - Impact due to migration - Part 1: Test method for factory made products made of organic or glassy (porcelain / glassy enamel) materials or by combining them 

TS EN 14338 Paper and cardboard in contact with foodstuffs - Requirements for determination of migration from paper and cardboard using similarly modified polyphenylene oxide (MPPO) 

TS 6473 Fruits, vegetables and products-Determination of volatile acidity 

TS EN 13806 Foods-Determination of trace elements-Determination of mercury by cold vapor atomic absorption spectrometry (cvaas) after decomposition by pressure

TS 13375 / T3 Cakes - simple, seasoned and filled 

TS EN ISO 12228-2 Determination of individual and total sterol content-Gas chromatographic method-Part 2: Olive and pomace oil 

TS 3633 Apple juice 

TS 3792 / T2 Grape molasses 

TS 12520 Cleaning rules in the fishing industry 

TS EN 12984 + A1 Food measuring machines - Portable and / or manually guided machinery and equipment with cutting tools mechanically driven - Safety and hygiene requirements 

TS EN ISO 3960 / tst T1 Animal and vegetable fats and oils - Determination of peroxide values ​​- Determination of idiometric (visual) endpoints  

TS EN ISO 9167-1 / A1 Rapeseed - Determination of glucosinolate content - Part 1: Method using high performance liquid chromatography 

TSE ISO / TS 22003 Food safety management systems - Requirements for organizations providing inspection and certification of food safety management systems 

TS 3628 / T1 Potato chips 

TS 11727 / T2 Palm stearin oil 

TS ISO 7513 Soluble tea - Solid state - Moisture determination (mass loss at 103 ° c) 

TS 798 Fresh peas 

TS EN ISO 29822 Vegetable fats and oils - Determination of relative amounts of isomeric diacylglycerols- 1,2- and 1,3-diacylglycerols (ISO 29822: 2010) 

TS EN ISO 29841 Vegetable fats and oils-Determination of chlorophyll a and chlorophyll a decomposition products (feophyte a, feophyte a 'and pyropheophytes) 

TS 13645 / T2 Turkish baklava 

tst 2015103859 Tail oil  

TS 542 Fig butter

TS 541 / T3 Dried figs 

tst 201495285 Almond Butter  

TS ISO 9231 Milk and dairy products - Determination of benzoic and sorbic acid content 

TS 2666 / T1 Canned - Vegetable liquid oily pepper roast - Ready to eat 

TS EN 13805 Foodstuffs - Determination of trace elements - Pressurization 

TSE CEN / TS 16707 Foodstuffs - Analysis methods for genetically modified organisms and their derivatives - Polymerized chain reaction (PCR) based on imaging strategies 

TS 1595 Tomato juice 

tst 791 Apricot  

TS 13763 Balm 

TS 10344 / T3 Wire kadayif

TS EN 12393-2 Vegetable origin foods -Multiple residue methods for determination of pesticide residues using GC or LC-MS / MS -Chapter 2: Methods for extraction and cleaning 

TS EN 12393-3 Vegetable origin foods - Multiple residue methods for the determination of pesticide residues using GC or LC-MS / MS - Part 3: Determination and verification experiments 

TS 11112 / T1 Pickled cucumbers 

TS EN 12331 Food processing machines - Mincing machines - Safety and hygiene requirements 

TS EN 13870 Food processing machines - Chip cutting machines - Safety and hygiene requirements 

TS EN 12146 Fruit and vegetable juices-Enzymatic determination of sucrose content-Nadp spectrometric method 

TS EN 1672-2 + A1 Food processing machines - Basic concepts - Part 2: Hygiene rules 

TS ISO 5550 Casein and caseinates-Determination of moisture content (reference method) 

TS ISO 5550 Casein and caseinates-Determination of moisture content (reference method) 

TS EN 12854 + A1 Food processing machines - Handle mixers - Safety and hygiene regulations 

TS EN 14152 Foodstuffs - Determination of vitamin B2 by high performance liquid chromatography

TS EN 16743 Food processing machines - Automatic industrial slicing machines - Safety and hygiene requirements 

TS 12720 Pomegranate Sour 

TS EN 12498 Paper and cardboard - Food and paper contact - Determination of cadmium and lead in aqueous extract 

TS 3882 Dried green beans 

TS 2176 / T2 Melted cheese 

TS 3002 Tongue Cheese 

TS ISO 7516 Solid-soluble tea-Sampling 

TS EN 1131 Fruit and vegetable juices-Determination of relative density 

TS EN ISO 21570 Foodstuffs - Analysis methods for the detection of genetically modified organisms and derivatives - Quantitative determination methods based on nucleic acid

TS 746 Meat grinders 

TS 3977 / T1 (Number Modification; EN ISO 6540) Corn - Determination of moisture content (grain and ground) 

TS 5312 / T2 Canned mushrooms 

TS EN 1186-1 Food contact materials and products - Plastics Section 1: Selection of conditions and test methods for the determination of substances entering food 

TS 3415 / T1 Egypt 

tst 9130 Natural mineral water

TS EN ISO 20483 Cereals and legumes - Determination of nitrogen content and calculation of crude protein content - Kjehldahl method 

TS EN 16378 Cereals - Determination of impurities in maize (Zea mays L.) and Sorghum (Sorgum bicolor L.) 

Wheat flour (Triticum aestivum L.) - Amperometric method for measuring starch damage 

tst 5000 Bread  

TS 2174 Gravyer cheese 

TS 10927 / tst T1 Canned shrimp  

TS 13358 Curd cheese 

TS EN 1388-1 Food contact materials and products-Silicate surfaces-Part 1: Determination of lead and cadmium released from ceramic vessels 

TS ISO 5502 Oilseed meal-Preparation of samples 

TS EN 15505 Foodstuffs - Determination of trace elements - Determination of sodium and magnesium by flame atomic absorption spectrometry (aas) after microwave digestion 

Animal and vegetable fats and oils - Determination and identification of a volatile organic contamination by gc / ms. TS ISO 15303 / T1 

TS EN 15662 Vegetable Foods - Determination of Pesticide Residues Using GC-MS and / or LC-MS / MS Following Acetonitrile Extraction / Segmentation and Dispersion SPE Cleaning - QuEChERS Method (EN 15662: 2008) 

TS 2665 / T1 Canned - Vegetable oil bean stew - Ready to eat 

TS 2671 / T1 Canned eggplant fried in vegetable oil 

tst 8188 Raw cotton oil  

TS 2664 / T2 Canned - Vegetable oil beans stew - Ready to eat

TS EN 12043 Food processing machines - Intermediate containers - Safety and hygiene requirements 

TS 11726 / T2 Palm olein oil 

TS 4681 / T1 Corn Semolina 

TS 1280 Pistachio -Interior 

TS EN 14084 Foods - Determination of trace elements - Determination of lead, cadmium, zinc, copper and iron by atomic absorption spectrometry (aas) after microwave digestion 

TS EN ISO 8442-2 / AC Food contact materials and tools - Cutlery and cutlery - Part 2: Features for stainless steel and silver plated cutlery 

TS 9496 Green beans - Frozen 

TS EN ISO 6465 Spices- Cumin (cuminum cyminum l.) - Specifications 

TS EN ISO 21415-2 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical method

TS EN ISO 12873 Olive oil and pomace oil - Determination of waxy substance content by capillary gas chromatography 

TS EN ISO 5534 / AC Cheese and processed cheese - Determination of total dry matter content (reference method)

TS 13510 Pomegranate nectar 

TS EN 1678 + A1: 2010 Food processing machines - Vegetable chopping machines - Safety and hygiene features 

TS EN 12852 + A1: 2010 Food processing machines - Food processors and shredders - Mixers - Safety and hygiene regulations

TS EN ISO 10519 Rapeseed-Determination of chlorophyll content-Spectrometric method 

TS 3410 Raisins with seeds 

TS EN 1140 Enzymatic determination of d-Glucose and d-Fructose in fruit and vegetable juices-Nadph spectrometric method 

TS 13169 Brussels sprouts 

TS 13151 Bitter lettuce (wild chicory) 

TS EN 14107 Solid and oil derivatives - Fatty acid methyl esters (yame) - Determination of phosphorus content by inductively coupled plasma (ICP) emission spectrometry 

TS EN 14109 Solid and oil derivatives - Fatty acid methyl esters (yame) - Determination of potassium content by atomic absorption spectrometry

tst 1280 Pistachio - Internal  

TS 13764 Fennel (ground) 

TS 13570 Pre-requisite programs (PPP) and design requirements for food safety in the production and supply of food packaging materials 

TS ISO 5548: 2004 Casein and caseinates-Determination of lactose content-Photometric method 

TS 4028-1 ISO 5565-1 / T1 Vanilla (vanillia fragrans (salisbury) ames) - Part 1: Specifications 

TS EN 15180 Food processing machines - Food containers - Safety and hygiene requirements 

TS EN 14106 Solid and oil derivatives - Fatty acid methyl esters (yame) - Determination of free glycerol content 

TS EN 14233 Food contact materials and articles - Plastics - Determination of the transition temperature in food and plastic encounter during microwave and conventional oven heating 

TS EN 3687 / AC Aviation series - Bolts, hexagon head, tapered body, long thread, heat-resistant steel fe-Pa92ht (A286), silver-plated-Classification: 1100 mpa / 650 ° c 

TS 11306 Kiwi 

TS EN 14110 Solid and oil derivatives - Fatty acid methyl esters (yame) - Determination of methanol content

TS EN 13130-2 Products and materials in contact with food-Restrictions on plastics Part-2: Determination of terephthalic acid by counterfeit foods 

TS 13765 Dried Watermelon 

tkt 2015102021 NUTS DRYING AND ROASTING OVENS  

tst EN 1674 Food processing machines - Dough and pastry processing machines - Safety and hygiene regulations   

tst 200558552 Spirulina  

TS 13568 Soft Drink

TS EN ISO 520 Grain and legumes determination of 1000 grain mass 

TS EN ISO 13408-6: 2011 Recommendation 6-Insulator systems for health care department produced under aseptic conditions 

TS 1204 / T1 Prunes 

TS 11966 Brine tulum cheese (İzmir tulum cheese) 

tst 521 Wines  

TS EN ISO 662 Animal and vegetable fats and oils - Determination of moisture and volatile matter 

TS 1467 / T1 Canned - Fresh okra 

tst 12296 Fish meal  

TS 1204 Prunes 

TS EN 12393-1 Vegetable origin foods - Multiple residue methods for the determination of pesticide residues using GC or LC-MS / MS - Part 1: General rules 

TS 10444 / T2 Flat plate 

TS 2590 Tahini halva 

TS EN 1674 Food processing machines - Dough and pastry processing machines - Safety and hygiene rules

TS EN 1974 + A1 Food processing machines - Slicing machines - Safety and hygiene features

TS EN ISO 927 / AC Spices and seasonings - Determination of foreign matter and foreign matter content 

TSE CEN / TR 16699 Foodstuffs - Determination of pesticide residues by GC-MS / MS - Tandem mass spectrometry parameters 

tst 2016109668 Sensory analysis - Testing of packaging materials for foodstuffs  

TS 2997 ISO 2168 Table grapes-Cold storage guide 

TS EN 12873-4 Effect of substances on drinking and potable water - Effect of migration - Part 4 - Test method for water treatment membranes 

TS 10930 / T1 Juicy meatballs canned food 

TS EN ISO 5534 / AC Cheese and processed cheese - Determination of total dry matter content (reference method) 

TSE CEN / TS 16731 Foodstuffs - Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride-AAS) following acid reaction 

TS 12067 / T2 Invert sugar syrup 

TS 10931 / tst T1 Canned meat with peas  

TS 7571 EN ISO 18609 Animal and vegetable fats and oils - Non-saponification - Determination of hexane extraction 

TS EN 648 Paper and cardboard - Food contact - Determination of color fastness in bleached paper and cardboard by providing fluorescence 

TS EN 12855 + A1 Food processing machines - Rotary chamber cutters - Safety and hygiene rules 

TS EN ISO 8442-7 Food contact materials - Cutlery, cutlery - Part 7; Features for table cutlery made of silver, other precious metals and alloys 

TS 1898 Cottage pumpkin (cucurbita pepo l.) 

TS 11860 Whey Powder 

TSN ISO / TS 3632-1 / T1 Saffron (crocus sativus linnaeus) section 1: Features

TS EN ISO 9831 Animal feed, animal products and faeces or urine - Determination of gross heating value - Calorimetric 

TS EN 13130-5 Food contact materials and products restrictions on plastic materials part 5: Determination of vinylidene chloride in counterfeit foods 

TS EN 13130-7 Food contact substances and products restrictions on plastics Part 7: Determination of monoethylene glycol and diethylene glycol in counterfeit foods 

TS 13717 Carob Molasses 

TS 13682 Dried Strawberries 

tst EN 16743 Food processing machines - Automatic industrial slicing machines - Safety and hygiene requirements  

TS 11112 Pickled cucumbers 

TS 8317 Gelatin-used in food industry 

TS EN ISO 8968-1 Milk and dairy products-Determination of nitrogen content-Part 1: Kjeldahl principle and calculation of crude protein 

TS 9777 / T2 Mayonnaise 

TS 2970 / T1 Starch - Edible 

TS 13555 Hard candy - Filled and unfilled

TS 1864 / T1 Cream and cream 

TS EN ISO 660 Animal and vegetable fats and oils - Determination of acid number and acidity 

TS 2703 / T1 Canned - Cauliflower - Ready meal

TS 6581 Refined hazelnut oil - Edible 

TS 3411 Seedless raisins 

TS 7037 Businesses - Butcher shops, wholesaler butcher shops, wholesale meat stores and grocery stores - General and special rules 

TS 5816 EN ISO 3593 Determination of starch-ash 

TS 7967 EN ISO 3946 Starch and starch products-Determination of total phosphorus content-Spectrophotometric method 

TS 13534 Lemon juice 

TS EN ISO 11747 Rice-Determination of tensile strength of internal rice after cooking 

TS EN 14164 Food products - Determination of vitamin B6 by high performance chromatography 

Milk and dairy products - Determination of alkaline phosphatase activity - Part 11816: Fluorimetric method for milk and milk based beverages (ISO 1-1: 11816) TS EN ISO 1-2013 

TS EN ISO 8586 Sensory analysis - General rules for selection, training and monitoring of selected assessors and expert sensory assessors 

Foodstuffs - Determination of the content of aflatoxin B16050 and total aflatoxin (B16050, B1, G1 and G2) in cereals, nuts and products produced by them - High performance liquid chromatography method 

Foodstuffs - Determination of the content of aflatoxin B16050 and total aflatoxin (B16050, B1, G1 and G2) in cereals, nuts and products produced by them - High performance liquid chromatography method 

TS EN ISO 9289 Oilseed residues - Determination of free hexane residue 

TS EN 16155 Foodstuffs - Determination of sucralose - High performance liquid chromatography method 

TS 11149 / T2 Turnip juice 

TS 1222 / T3 Potatoes 

TS EN 14718 Effects of organic substances on drinking and utility water - Determination of chlorine requirement - Test method 

TS EN 12268 Food processing machines - Band saw benches - Safety and hygiene rules 

TS 9775 / tst T1 Pistachio paste  

TS 892 / tst T2 Cooking canola oil

TS EN 13130-1 Substances and articles in contact with food-Restrictions on plastics - Part 1: Guidance on selection of exposure conditions from plastics to food and counterfeit food and counterfeit food 

TS ISO 27205 Fermented dairy products - Bacterial starter cultures - Identification standard 

TS 2589 Tahini 

TS 2589 Tahini 

TS EN 12143 Fruit and vegetable juices-Determination of water-soluble solids-Refractometric method 

TS ISO 22855 Fruit and vegetable products-Determination of benzoic acid and sorbic acid concentrations-High-performance liquid chromatography method 

TS 2668 / T1 Canned - Vegetable liquid eggplant stuffed - Ready to eat 

TSE CWA 16814 Nutritionally accurate, cost-effective food for people at risk of poverty - General, specific requirements and CHANCE food labeling 

TS 2700 / tst T1 Canned food  

TS EN ISO 8442-8 Food contact materials - Cutlery and cutlery - Part 8: Specification for silverware and decorative tableware 

TS EN ISO 676 Seasonings and condiments-Botanical naming 

TS 12669 Businesses - Slaughterhouses - Slaughterhouses - Classification - General rules  

TS ISO 1738 Butter - Determination of salt content 

TS 6180 EN ISO 3947 Starch - Natural and modified starch - Determination of total fat content

TS EN ISO 8589 Sensory analysis-General rules for the design of test rooms 

TSE ISO / TS 22002-4 Food safety prerequisite programs - Part 4: Food packaging manufacturing 

TS 10929 / T1 Jelly candy 

TS 341 / T1 Cooking olive oil 

TS EN 12808-4: 2009 / AC: 2011 Joint fillers - For tiles - Part 4: Determination of shrinkage

TS 3885 Dried Spinach 

TS 4098 Dried carrots 

TS 12895 Pineapple juice

TS 3885 Dried Spinach 

TS 4098 Dried carrots 

TS 12895 Pineapple juice

TS EN 15467 Food processing machines - Fish head and fillet machines - Safety and hygiene requirements 

TS 7359 / T3 Canned meat - Boxed 

TS 12302 / T2 Crude sunflower oil

tst 3884 Dried peppers  

TS 12001 / T2 Mulberry molasses 

TS 13431 Cooking safflower oil 

TS 2175 Emmental cheese 

tst 1254 Asparagus (asparagus officinalis l.)  

TS EN 12853 + A1: 2010 Food processing machines - Hand shredder - Mixers and beaters - Safety and hygiene rules 

TS 6182 Fruit, vegetables and products-Determination of lead amount flameless atomic absorption spectrometric method 

TS 1278 Sweet almonds 

TS EN 13130-4 Food contact materials and products restrictions on plastics Part 4: Determination of 1,3-Butadiene in plastics 

TS EN ISO 2171 Cereals, legumes and by-products - Determination of ash yield by combustion 

TS 13705 Palm water concentrate 

TSE CEN / TR 16699 Foodstuffs - Determination of pesticide residues by GC-MS / MS - Tandem mass spectrometry parameters 

TS 13691 Dried Banana 

tst EN 12331 Food processing machines - Meat grinders - Safety and hygiene requirements

TS 6160 Red meats - Cooling, freezing, preservation, handling and thawing rules 

TS 1598 / T1 Canned peaches 

TS 13742 Karaman Cumin - Ground 

TSE K 513 MEVLANA SUGAR 

tst 5083 Animal margarine  

TS 12397 Blackberry nectar 

TS 13470 Dough desserts - Ready to add sherbet

TS EN ISO 27107 Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric endpoint determination 

TS 1596 / T1 Peach nectar 

TS 13784 Dried Melon 

TS EN 14944-1 Effect of water hardening products for human consumption - Test methods - Part 1: Effect of products produced during production on sensory properties 

TS 1205 Fresh pepper 

TS 12691 Green Tea

TS EN ISO 12966-2 Animal and vegetable fats and oils - Gas chromatography of fatty acid methyl esters - Part 2: Preparation of methyl esters of fatty acids 

TS EN 12042 Food processing machines - Automatic dividers - Safety and hygiene requirements 

TS 2701 / tst T2 Canned Chickpea

tst 4225 Animal aquaculture-Marine fish-Definitions  

tst 797 Fresh beans  

TS 11046 / T1 Goat milk - raw 

TS 12299 Baby biscuits 

TS 7800 / T3 Chocolate 

TS 4449 Dried and dried fruit cocktail 

TS EN 12137 Fruit and vegetable juices - Determination of tartaric acid in grape juices - High performance liquid chromatography method 

TS EN ISO 14675 Milk and dairy products - Basis for standardized definition of competitive enzyme immunoassays - Determination of Aflatoxin M1 content

TS EN ISO 13408-2 Recommendation Health care products produced under aseptic conditions - Part 2: Draining 

tst 12980 Ravioli - Frozen  

TSE ISO / TS 3632-2 Saffron (crocus sativus linnaeus) - Part 2: Test methods

TS ISO 8262-1: 2005 Dairy products and milk-based foods-Determination of fat content by Weibull-Berntrop gravimetric method (reference method) -Chapter 1: Baby foods 

TSE K 365 Frozen fillet fish 

tst 792 Plum  

tst 7896 Pepper paste  

TS EN ISO 6885 Animal and vegetable fats and oils - Determination of anisidine value 11.07.2016200.10

TS EN 16802 Foodstuffs - Determination of elements and chemical species - Determination of inorganic arsenic by anion exchange HPLC-ICP-MS in foodstuffs of marine and plant origin 

TS EN 16802 Foodstuffs - Determination of elements and chemical species - Determination of inorganic arsenic by anion exchange HPLC-ICP-MS in foodstuffs of marine and plant origin 

TS EN 16802 Foodstuffs - Determination of elements and chemical species - Determination of inorganic arsenic by anion exchange HPLC-ICP-MS in foodstuffs of marine and plant origin 

TS EN ISO 9936 Animal and vegetable fats and oils-Determination of tocopherol and tocotrenol content by high performance liquid chromatography 

TS 11045 / T1 Buffalo milk - raw 

TS 341 / T3 Cooking olive oil  

TS 1330 Yogurt

TS EN ISO 12872 Determination of olive oil and pomace oil-2-glyceryl monopalmitate content 

TS 1620 / T1 Pasta 

TS ISO 2446 Milk-Fat content determination 

TS ISO 11868 Heat treated milk - Determination of lactulose content - High performance liquid chromatography method 

TS ISO 8196-2 Milk - Definition and evaluation of the total accuracy of indirect methods in milk analysis - Part 2: Calibration and quality control in milk and milk laboratories 

TS 100 / tst T2 Apple  

TS 310 duplicate Peanut (shelled and internal)  

TS EN ISO 8968-1 Milk and dairy products-Determination of nitrogen content-Part 1: Kjeldahl principle and calculation of crude protein 

TS EN 13390 + A1 Food processing machines - Pies and tarts - Safety and hygiene rules 

TS EN 1230-1 Paper and cardboard - Food contact - Sensory analysis - Part 1: Odor 

TS 4500 / T2 Wheat flour 

TS 978 Roasters 

TS 5135 / T1 Rose jam

TS EN 14082 Foods - Determination of trace elements - Determination of lead, cadmium, zinc, copper, iron and chromium by atomic absorption spectrometry (aas) after dry combustion 

TS EN 14083 Foods - Determination of trace elements - Determination of lead, cadmium, chromium and molybdenum by graphite furnace atomic absorption spectrometry (gfaas) after pressure decomposition 

TS EN 14111 Solid and oil derivatives - Fatty acid methyl esters (yame) - Determination of iodine value

TS 1880 EN 13188 / T2 Vinegar-Product of agricultural origin-recipes, specifications, marking 

TS 1470 / T2 Types of canned food 

tst 12399 Canned-Garnish

TS ISO 8070: 2007 Milk and dairy products - Determination of calcium, sodium, potassium and magnesium - Atomic absorption spectrometric method 

TS ISO 8587: 2006 Sensory analysis- Methodology- Sorting

TS EN ISO 6886 Animal and vegetable fats and oils-Determination of oxidation stability (accelerated oxidation test) 

TS EN 12497 Paper and cardboard - Food and paper contact - Determination of mercury in aqueous extract 

TS 3117 / T1 Coffee (raw core) 

TS 1279 Pistachio - Shelled 

TS 311 / T1 Sesame seeds 

TS 13129 / T1 Urfa cheese 

TS 591 / T2 Feta cheese 

TS 3001 Overalls cheese

TS EN 13951 Liquid pumps - Safety rules - Equipment for agricultural foodstuffs - Design rules for hygiene in practice 

TS EN ISO 6465 / D1 Spices - Cumin (cuminum cyminum l.) - Specifications 

TS 3893 / T1 Caraway (Carum carvi L.) - Grain 

TS EN 12463 Food processing machines - Filling machines and auxiliary machines - Safety and hygiene requirements 

TS EN ISO 14675 Milk and dairy products - Guidelines for standardized competitive enzyme immunoassay recipe - Aflatoxin m1 content 

TS 3268 / T1 Dry cowpea 

TS EN 12041 Food processing machines - Molds - Safety and hygiene requirements 

TS 11725 / T2 Palm oil 

TS 11999 / T2 Crispy snack 

TS EN 12147 Fruit and vegetable juices - Determination of titratable acidity 

TS 1277 Sweet almonds 

TS EN 13130-3 Food contact materials and products restrictions on plastics Part 3: Determination of acrylonitrile in food and counterfeit foods 

TS EN 15850 Foodstuffs - Determination of zearalenone for infant and child food from maize baby food, barley flour, corn meal, polenta, wheat flour and cereal origin - High performance liquid chromatography chromatography with immunoaffinity retrieval method 

TS 1597 / T1 Apricot nectar 

TS 10933 Pepper - Frozen 

TS 13743 Dried Kiwi 

Foodstuffs - Determination of the content of aflatoxin b16050 and total aflatoxins (b1, b16050, g1 and g1) in cereals, nuts and their products - High performance liquid chromatography method - High performance liquid chromatography method 

Foodstuffs - Determination of the content of aflatoxin b16050 and total aflatoxins (b1, b16050, g1 and g1) in cereals, nuts and their products - High performance liquid chromatography method - High performance liquid chromatography method 

TS 1017 Bay leaf  

TS 3498 ISO 2256 / T1 Dry mint-specifications 

TS EN ISO 734 Oilseed meal - Determination of oil content - Part 1: Extraction method with hexane (or petroleum ether) 

TS 1223 Potato in the pot 

TS EN 1134 Fruit and vegetable juices - Determination of sodium, potassium, calcium and magnesium by atomic absorption spectrometry (aas)

TS 2410 Cultured mushrooms - Fresh 

TS 1466 / T3 Tomato paste and puree 

TS 13669 Dried Quince 

TS 6800 / T3 Buttermilk 

TS 12383 Canned tomatoes 

TS EN 13886 / A1 Food processing machines - Mixing and / or whisking utensils - Safety and hygiene requirements 

TS EN 13954 + A1 Food processing machines - Bread slicers - Safety and hygiene requirements 

tst 11242 Artichoke-Frozen  

TS EN ISO 5555 / A1 Animal and vegetable fats and oils-Sampling

TS ISO 3976: 2006 Milk fat- Determination of peroxide value 

tst 3926 Dried tomatoes  

tst 2639 Rice flour  

TS 1917 Processed nuts 

TS EN ISO 8442-1 + AC Materials and supplies - Cutlery, knives, containers and bowls in contact with foodstuffs - Part 1: Characteristics of forks and knives used in food preparation 

TS EN 12144 Fruit and vegetable juices-Determination of ash alkalinity-Titrimetric method 

TS EN ISO 11214 Modified starch - Determination of carboxyl group content of oxidized starch 

TS 3411 / T1 Seedless raisins

TS EN 14958 + A1 Food processing machines - Semolina and flour grinding and processing machines - Safety and hygiene regulations  

TS 11322 Lemon Juice Concentrate - Frozen 

TS EN 1388-2 Food contact materials and products-Silicate surfaces-Part 2: Determination of lead and cadmium released from silicate surfaces other than ceramic ware 

TS EN ISO 8442-6 Food contact materials - forks, knives and tableware - Part 6: Lacquered lightly silver molded tableware 

TS 13511 Meat and meat products - Laboratory analysis methods - Histological examination 

TS 1018 / tst T2 Cow's milk - raw  

TS 2624 ISO 973 / T2 Allspice (pimenta dioica l.) - Grain or ground - Specifications 

TS 13553 / T1 Eggplant kebab canned food 

TS 208 Intestines 

TS 13651 Authorized Services - Olive Sorting Machines - Rules 

TS ISO 763 Fruit and vegetable products - Determination of ash insoluble in hydrochloric acid 

TSE ISO / TS 2963 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method 

TS EN 16104 Food data-Structure and change format 

TS 13719 Specific rules for the application of TS OIC / SMIIC 1 on halal food contact materials and articles 

TS EN ISO 8589 / A1 Sensory analysis - General rules for the design of test rooms

TSE ISO / TS 22002-2 Food safety prerequisite programs - Part 2: Food and beverage service 

TS 1917 / T3 Processed nuts 

TS EN 14332 Foodstuffs - Determination of trace elements - Determination of arsenic by graphite furnace atomic absorption spectrometry (gfaas) after microwave disintegration in seafood 

TS ISO 10470 Raw coffee - Defect reference chart

TS EN ISO 21569 Foodstuffs - Analysis methods for the detection of genetically modified organisms and derivative products - Quality of nucleic acid based methods 

TS EN ISO 21571 Foodstuffs - Analysis methods for the identification of genetically modified organisms and derived products - Nucleic acid extraction 

TS EN 13378: 2001 + A1: 2013 Pasta processing plants - Pasta presses - Safety and hygiene rules 

TS 4953 Pomegranate 

TS EN ISO 8442-2 Materials and supplies - Contact with foodstuffs - Cutlery, knives, utensils and bowls - Part 2: Characteristics of cutters (forks, knives etc.) coated with stainless steel and silver. 

TS EN ISO 8442-3 Materials and supplies - In contact with foodstuffs - Cutlery, knives, utensils and bowls Section 3: Features of silver-plated tables, tableware and decorative bowls 

TS ISO 13493 Meat and meat products-Determination of chloramphenicol content-Liquid chromatography method 

TS ISO 13493 Meat and meat products-Determination of chloramphenicol content-Liquid chromatography method

TS 141 / T4 Beans 

TS EN 14122 Foodstuffs - Determination of vitamin B1 by high performance liquid chromatography 

TS ISO 3356 Milk-Alkali phosphatase assay 

tst 10443 Dough Pastry  

TS 3893 Karaman cumin (Carum carvi L.) - Grain 

TS 11305 Avocado 

TS EN 1186-1 Food contact materials and products plastics part 1: Selection of conditions and test methods for the determination of substances entering food

TS 667 / T2 Lamb - Body meats (carcass) 

TS 13553 / tst T2 Eggplant kebab canned food  

TS 9777 / T1 Mayonnaise 

TS EN ISO 712 Grain and cereal products - Determination of moisture content - Reference method

TS EN 15593 Packaging - Hygiene management in the production of packaging for foodstuffs - Requirements 

TS EN 16466-1 Isotopic analysis of vinegar-acetic acid and water-Part 1: 2H-NMR analysis of acetic acid

TS EN 12823-1 Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 1: Measurement of all-E-retinol and 13-Z-retinol 

tst 2016109964 Donut  

TS EN ISO 3656 Animal and vegetable fats and oils - Determination of ultraviolet absorbance in terms of specific UV absorption 

TS 3726 / tst T2 Canned cherries  

TS EN ISO 5495 / A1 Sensory analysis - Methodology - Comparison experiment with matching 

tst 2015100742 Feedstuffs - Terms of Halal Production  

TS EN 13871 Food processing machines - Cube cutting machines - Safety and hygiene requirements 

TS EN 14104 Animal fats and vegetable derived fat derivatives - Fatty acid methyl esters (fame) - Determination of acid value 

TS EN 13130-6 Food contact materials and products restrictions on plastics Chapter 6: Determination of vinylidene chloride in plastics 

TS EN ISO 5529 Wheat - Determination of sedimentation index - Zeleny test 

TSE CWA 15793 Laboratory biorisk management 

TS ISO 1871 General rules for the determination of nitrogen by the Kjeldahl method 

tst 2015102010 Dried Rosehips  

TS 3884 / T1 Dried pepper 

tst 1193 Carrots

tst 7058 Powder soft drink 

TS EN ISO 8968-4 Milk and dairy products - Determination of nitrogen content - Part 4: Protein content and non-protein nitrogen content and calculation of the correct protein content (Reference method) 

TS ISO 874 Fresh fruit and vegetables - Sampling 

TS EN ISO 14501 Milk and milk powder - Determination of aflatoxin m1 content - Cleaning by immunoaffinity chromatography and determination by high performance liquid chromatography

TS EN 14108 Solid and oil derivatives - Fatty acid methyl esters (yame) - Determination of sodium content by atomic absorption spectrometry 

TS 2702 Canned Canned Chickpea Stew 

TS EN 12498 Paper and cardboard - Food contact - Determination of cadmium, lead and chromium in aqueous extract 

TSE K 211 Frozen broccoli 

TS EN ISO 8292-1 Animal and vegetable oils-Determination of solid fat content -Pulsed nuclear magnetic resonance method - Part 1: Direct method 

TS 13075 Business - Food transport - General rules

TS EN ISO 12873 Olive oil and pomace oil - Determination of waxy substance content by capillary gas chromatography 

TS EN ISO 8589: 2010 / A1 Sensory analysis-General rules for the design of test rooms 

TS 9777 / T3 Mayonnaise 

TS ISO 17780 Animal and vegetable fats and oils - Determination of aliphatic hydrocarbons in vegetable oils 

TS 342 Cooking olive oil-Examination and test methods 

TS 795 / T2 Leeks

TS EN ISO 12873 Olive oil and pomace oil - Determination of waxy substance content by capillary gas chromatography 

TS EN ISO 8589: 2010 / A1 Sensory analysis-General rules for the design of test rooms 

TS 9777 / T3 Mayonnaise 

TS ISO 17780 Animal and vegetable fats and oils - Determination of aliphatic hydrocarbons in vegetable oils 

TS 342 Cooking olive oil-Examination and test methods 

TS 795 / T2 Leeks

TS EN 1854 Pressure sensing devices - for gas burners and gas appliances 

tkt 2015102019 COFFEE ROASTING MACHINES  

Butter - Determination of moisture, solids other than oil and determination of fat content - Part 6209: Calculation of fat content TS 3-3727 

TS 12536 Cranberry nectar 

TSE ISO / TS 3632-1 Saffron (crocus sativus linnaeus) section 1: Features 

TS EN ISO 5492 Sensory analysis - Terms and definitions 

TS 4099 Dried head cabbage 

tst 7780 Rock candy  

TS EN 14338 Paper and cardboard in contact with foodstuffs - Requirements for determination of migration from paper and cardboard using similarly modified polyphenylene oxide (MPPO) 

TS ISO 9116 Raw coffee - Guide to methods for properties 

TS ISO 6668 Raw beans - Preparation of samples for sensory analysis 

TS ISO 6668 Raw beans - Preparation of samples for sensory analysis 

TS 12887 Authorized services - Food and beverage industry machinery - Rules 

TS 5665 Vegetable products-Chloride determination 

Foodstuffs - Analysis methods for the detection of genetically modified organisms and related products - Qualitative methods based on nucleic acid TS EN ISO 21569: 2005 / A1 

TS EN ISO 5526 Cereals, legumes and other granular foods - Nomenclature 

TS 5890 Chicken body meat - Shredding, packaging, transport and preservation rules 

TS 5890 Chicken body meat - Shredding, packaging, transport and preservation rules 

TS ISO 6091 Milk powder - Determination of titratable acidity (Reference method) 

TS ISO 3889 Milk and dairy products - Characteristics of Majonnier oil extraction balloons 

TSE K 30 Flavored black tea 

TS EN 13379: 2001 + A1: 2013 Pasta processing plants - Spreader, stripping and cutting machine, bar mold recovery tape, bar mold chamber - Safety and hygiene rules

TS 6776 EN 13704 Chemical disinfectants - Quantitative suspension test to assess the sporicidal activity of chemical disinfectants used in food, industry, household and institutional areas - Test method and characteristics (stage 2, step 1) 

TS 2419 / tstT3 Red Pepper (Capsicum anuum L.) - Ground (Powder)  

TS 324 Chemical analysis methods of oilseed meal 

TS 11044 / T1 Sheep's milk - raw 

TS EN ISO 8442-5 Materials and tools in contact with foodstuffs - Cutlery, spoons, knives and tableware - Part 5: Sharpness and non-dull test properties in cutlery 

TS EN ISO 3493 Vanilla-Dictionary 

TS EN 1186-11 Substances and materials in contact with foodstuffs - Plastics - Part 11: Test methods for the total migration of artificial triglyceride mixtures labeled C 

TS 13542 / T3 Lavash 

TS EN ISO 3961 Animal and vegetable fats and oils - Determination of iodine number 

TS EN ISO 21570 / AC Foodstuffs - Analysis methods for the detection of genetically modified organisms and derivative products - Quantitative determination methods based on nucleic acid 

TS 2702 / tst T2 Canned meat with chickpea stew  

TS OIC / SMIIC 2 / T1 Guide for organizations with halal certification 

TS EN ISO 16297 Milk-Bacterial count-Protocol for the development of alternative methods 

TS EN 1186-14 Substances and materials in contact with foodstuffs - Plastics - Part 14: Total migration test methods for “substitution tests den of plastics intended to come into contact with fatty foodstuffs using iso-octane and% 95 ethanol. 

TS 10929 / tst T2 Jelly candy

8968-3: 2007 / AC Milk - Determination of nitrogen content - Part 3: Block digestion method (semicro-fast routine method) 

TS 8057 White meats - Cooling, freezing, preservation, handling and thawing rules 

TS EN 12822 Foodstuffs - Determination of vitamin E by high performance liquid chromatography -? -, ß-,? - and? -Tocopherols 

TS EN 12148 Fruit and vegetable juices-Determination of hesperidine and naringin in citrus juices-High-performance liquid chromatography method

tst ISO 6478 Peanut - Specifications  

TS 2409 Chicken - Body Meat (Carcass) 

TS 1049 Mahlep 

Wheat (Triticum aestivum L.) bran and flour - Determination of rheological behavior as a function of mixing and temperature rise 

TS 12521 Cheddar cheese 

TS EN 1672-2 + A1 Food processing machines - Basic concepts - Part 2: Hygiene rules 

TSE K 215 Fried Noodles in Oil 

TS 3303 ISO 3959 Green banana - Ripening conditions

TS EN 16466-3 Isotopic analysis of vinegar-acetic acid and water-Part 1: 18O-IRMS analysis of acetic acid 

TS EN 13804 Foods - Determination of trace elements - Performance criteria, general considerations and sample preparation 

TS EN ISO 29841 Vegetable fats and oils-Determination of chlorophyll a and chlorophyll a decomposition products (feophyte a, feophyte a 'and pyropheophytes) 

TS EN 13390 + A1 Food processing machines - Pies and tarts - Safety and hygiene rules 

TS 5135 / tst T2 Rose jam

TS EN 16466-2 Isotopic analysis of vinegar-acetic acid and water-Part 1: 13C-IRMS analysis of acetic acid 

TS EN 14152 Foods - Determination of vitamin B2 by high performance liquid chromatography 

TS ISO 6732 Milk and dairy products - Determination of iron - Spectrometric method (Reference method) 

TS 4214 Mixed pickles 

TS EN ISO 22630 Oilseed meal-Determination of oil content-Rapid extraction method 

TS 1276 Walnut (juglans regia l.) - 

TS 13551 / T1 Lemon sauce 

TS 8444 / T1 Turkish Delight 

TS 13692 Dried Orange

TS EN ISO 21572 Foodstuffs - Molecular biomarker analysis - Protein based methods 

TS EN 14164 Food products - Determination of vitamin B6 by high performance chromatography 

TS ISO 3972 Sensory analysis - Methodology - Method for the investigation of taste sensitivity 

TS 12720 / T1 Pomegranate Sour 

TS EN 14185-2 Fat-free foods- Determination of N-Methylcarbamate residues-Part 2: hplc method of cleaning via diatomaceous column 

TS 141 / T3 Beans

TS EN ISO 3093 Wheat, rye and their flour, durum wheat and durum wheat semolina - Hagberg - Determination of the number of drops according to pertene 

TS EN ISO 21570 Foodstuffs - Analysis methods for the detection of genetically modified organisms and derivatives - Quantitative determination methods based on nucleic acid 

TS 2974 / T1 Wheat 

TS EN 1165 Feathers and fluff-Test methods-Determination of water-soluble chlorides 

TS 1802 / T2 Banana 

TSE CEN / TS 16621 Food analysis - Determination of benzo [a] pyrene, benz [a] anthracene, cryrene and benzo [b] fluoranthene by high performance liquid chromatography (HPLC-FD) with fluorescence detector 

TS EN 1186-12 Substances and materials in contact with foodstuffs - Plastics - Part 12: Test methods for total migration at low temperatures 

TS EN 1186-15 Substances and materials in contact with foodstuffs - Plastics - Part 15: Alternative test methods for migration to fatty foodstuffs by fast extraction to iso-octane and / or 95% ethanol 

TS 2383 Biscuits

TS ISO 27205 Fermented dairy products - Bacterial starter cultures - Identification standard 

TS 10930 / tst T2 Juicy meatballs with tomato paste - izmir meatball - Ready meal  

TS 9130 / T4 Natural mineral water  

TS 13210 / tst T1 Roasted canned food

TS EN 12853 + A1 Food processing machines - Hand shredder - Mixers and beaters - Safety and hygiene regulations 

TS 796 / T3 Bulb onion 

TS EN 1186-7 Food contact materials and products plastics - Part 7: Determination of substances which pass into aqueous foods - Bag method 

TS 8642 / T2 Potato - Frozen 

TS 2109: 1990 / T1 (Number modification, TS EN ISO 948) Spices and seasonings - Sampling 

TSE K 144 Raw meatballs without meat ready for consumption 

TSE K 144 Raw meatballs without meat ready for consumption 

TS EN ISO 17180 Animal feed - Determination of lysine, methionine and threonine from commercial amino acid products and premixes 

TSE K 199 / T2 Lahmacun 12.01.2015060

TS 4188 / T1 Quince jam 

tst 2016107991 Seedless olive pulp  

TS EN 12822 Foodstuffs - Determination of vitamin E by high performance liquid chromatography -? -, ß-,? - and? -Tocopherols 

TS EN ISO 5555 / A1 Animal and vegetable fats and oils-Sampling- Modified 1: Flexitanks (ISO 5555: 2001 / A1: 2014) 

TS 8444 / T2 Turkish Delight 

TS 13542 / T2 Lavash 

tst 4017 Chicken eggs - Hatching

TS 8985 Businesses - Food factories and catering kitchens - General rules 

TS 5925 Poultry - Chicken slaughtering and carcass preparation rules

TS ISO 22855 Fruit and vegetable products-Determination of benzoic acid and sorbic acid concentrations-High-performance liquid chromatography method 

TS EN ISO 12966-1 Animal and vegetable fats and oils - Gas chromatography of fatty acid methyl esters - Part 1: Guidance on modern gas chromatography of fatty acid methyl esters 

tst 1537 Concentrated orange juice  

TS 1536 Altıntop (grapefruit) juice 

TS 5919 Persimmon 

TS 11915 Orange nectar 

TS EN 12355 + A1 Food processing machines - Peeling, skin peeling and skinning machines - Safety and hygiene rules 

TS 143 / T4 Lentils (shelled and inside) 

TS 11998 / T2 Shaped chips - Corn chips 

tst 2017116211 Flour and Bakery - Determination of Cystine-Cysteine ​​and Glutamic Acid by LCMSMS  

TS 8125 ISO 6391 Meat and meat products - Escherichia coli count - Colony counting technique at 44 ° C using membrane 

TS 1254 Asparagus (asparagus officinalis l.) 

TS EN 13130-8 Restrictions on plastics made from articles and articles in contact with food Chapter 8: Determination of isocyanates in plastics 

TS EN ISO 17932 Palm oil - Determination of bleaching index (DOBI) and carotene content degradation 

TS 11126 / T1 Dried rosemary (rosmarinus officinalis l.)

TS 9133 Cauliflower - Frozen 

Determination of individual and total sterol content - Gas chromatographic method - Part 12228: Animal and vegetable fats and oils TS EN ISO 1-1 

TS EN ISO 13408-3 Recommendation health care products produced under aseptic conditions part 3 lyophilization 

TS 541 / T4 Dried figs 

TS EN ISO 12779 Lactose - determination of water content - Karl Fischer method 

TS 1133 Artichoke 

TSE CEN / TS 15634-3 Foodstuffs - Determination of food allergens by molecular biological methods - Part 4: Walnut (Corylus avellana) - Qualitative determination of specific DNA sequence by real-time PCR in chocolate 

TS EN 16889 Food hygiene - Hot beverages prepared with hot drink equipment - Hygiene properties, migration test 

TS EN 16889 Food hygiene - Hot beverages prepared with hot drink equipment - Hygiene properties, migration test

TS ISO 8683 Lettuce - Pre-cooling and cold transport conditions 

Foodstuffs - Analysis methods for the detection of genetically modified organisms and derivative products - Amount of nucleic acid-based methods TS EN ISO 21570 / tst A1  

TS 2698 / tst T2 Canned Green Beans with Meat - Ready Meal

TS EN ISO 29822 Vegetable fats and oils - Determination of relative amounts of isomeric diacylglycerols- 1,2- and 1,3-diacylglycerols 

TS EN 1186-10 Substances and materials in contact with foodstuffs - Plastics - Part 10: Test methods for total migration to olive oil 

TS ISO 3972 / Cor 1 Sensory analysis - Methodology - Method for the investigation of taste sensitivity 

TS 13417 Workplaces - Instant soup production facilities - General rules 

TS 13503 Workplaces - Fruit juice production sites - General rules 

TS 13408 Authorized services - Rules for milk cream separators

TS 34 Citrus fruits 

TS 13494 Pouring wheat 

TS 42 Peach 

tst 200556103 Ready-to-eat meal-Long-lasting-Dry beans  

tst 200556104 Ready-to-eat food  

tst 200556105 Ready-to-eat meal-Long-lasting-Chickpea  

tst 200556106 Ready-to-eat meal - Long-lasting - Casserole  

tst 200556107 Ready-to-eat food-Long-lasting-Rice

TS OIC / SMIIC 3 Guide for accrediting body accrediting Halal certification bodies 

TS 141 Beans 

TS 141 / T1 Beans 

TS 142 Chickpeas 

TS 142 / T1 Chickpeas 

TS 143 Lentils (shelled and inside) 

TS 143 / T1 Lentils (shelled and inside) 

tst Energy Drink Energy Drink  

tst fructose Fructose  

TS 184 Pear 

TS 185 Strawberry 

TS OIC / SMIIC 1 Halal food general guide

TS 309 Sunflower seeds 

TS 309 / T2 Sunflower seeds 

TS 311 Sesame seeds 

TS 311 tst T1 Sesame seeds  

TS 312 Poppy seeds 

TS 313 Flax seeds 

TS 314 Cannabis seeds 

TS 314 / T1 Cannabis seeds 

TS 321 Soybean meal 

TS 322 Rapeseed meal

TS 382 Canned peas 

TS 387 Bristle goat boy 

TS 486 Broad beans 

TS 488 Vetch 

TS ISO 488 Gerber butyometers-Used for fat determination in milk 

TS EN ISO 520: 2010 Grain and legumes - Determination of 1000 grain weight 

TS 521 Wines 

TS 522 Wine inspection methods 

TS 541 Dried figs 

TS 541 / T1 Dried figs 

TS 541 / T2 Dried figs 

TS 3892 / T1 Vanillin

TS EN 601 Aluminum and aluminum alloys - Castings - Chemical composition of cast materials in contact with foodstuffs 

TS EN 602 Aluminum and aluminum alloys - Formable products - Chemical composition of semi-products used in the manufacture of materials in contact with foodstuffs 

TS EN 631-1 Materials and articles in contact with foodstuffs - Catering containers - Part 1: Dimensions of containers 

TS EN 631-2 Materials and articles in contact with foodstuffs - Catering containers - Part 2: Dimensions of accessories and supports 

TS EN 646 Paper and cardboard - Food contact - Determination of color fastness in dyed paper and cardboard 

TS EN ISO 660 Animal and vegetable fats and oils - Determination of acid number and acidity 

TS EN ISO 661 Animal and vegetable oils-Preparation of analysis sample 

TS EN ISO 661 / AC Animal and vegetable oils-Preparation of analysis sample

TS EN ISO 664 Oilseeds - Obtaining test sample from laboratory sample 

TS 666 Sheep - Body meats (carcass) 

TS 666 / T1 Sheep - Body meats (carcass) 

TS 667 Lamb - Body meats (carcass) 

TS 667 / T1 Lamb - Body meats (carcass) 

TS 667 Lamb - Body meat (carcass) 120.10

TS 668 Cattle - Body meats (carcass) 

TS 668 / T1 Cattle - Body meats (carcass) 

TS 669 Calf - butchery (carcass) 

TS 669 / T1 Calf - butchery (carcass) 

TS 670 Butcher sword - Body meats (carcass) 

TS 671 Slaughter-goat boy - Body meats (carcass) 

TS 671 Slaughter-goat boy - Body meats (carcass)  

TS EN ISO 707 Milk and dairy products - Sampling guide 

TS ISO 729 Oil seeds - Determination of acidity of seed oil

TS ISO 771 Oilseed residues - Determination of moisture and volatile matter content 

TS 791 Apricot 

TS 792 Plum 

TS 792 / T1 Plum 

TS 793 Cherry and cherry

TS 795 Leeks 

TS 795 / T1 Leeks 

TS 797 Fresh beans 

TS 797 / T1 Green beans 

TS 797 / T2 Fresh beans 

TS 861 White sugar (sucrose) 

TS ISO 874 Fresh fruit and vegetables - Sampling 

TS 886 / tst T1 Cooking sunflower oil

TS 894 Edible vegetable oils-Examination methods 

TS EN 920 Paper and cardboard - Food contact - Determination of dry matter content in aqueous extract 

TS EN ISO 927 Seasonings and condiments - Determination of foreign matter and foreign matter content 

TS 933 Cooking salt 

TS ISO 934 Animal oils-Water determination (continuous distillation method)

TS ISO 1003 Spices - Ginger (zingiber officinale roscoe) - Specifications 

TS 1017 Bay leaf 

TS 1018 Cow's milk - raw 

TS 1018 / T1 Cow's milk - raw modification 1 

TS 1019 Pasteurized milk 

TS 1019 / T1 Pasteurized milk 

TS 1050 ISO 6755 Dried cherry - Specification 

TS 1050 ISO 6755 / T1 Dried cherry - Specification

TS 1070 / tst T1 Turkish sausage  

TS 1070 Turkish sausage 

TS 1071 Bacon 

TS 1071 / tst T1 Bacon  

TS 1071 / T1 Bacon

TS 1073 Melon 

TS 1073 / T1 Melon 

TS 1074 Cauliflower

TS 1075 Head cabbage 

TS EN 1104 Paper and cardboard - Food contact - Determination of the transfer of antimicrobial substances 

TS 1125 ISO 750 Fruit and vegetable products- Determination of titration acidity 

TS 1126 ISO 751 Fruit and vegetable products-Determination of water-insoluble solids 

TS 1127 ISO 762 Fruit and vegetable products - Determination of mineral impurity content

TS 1129 ISO 1026 Fruit and vegetable products-Determination of water content by drying under low pressure and azeotropic distillation method 

TS 1130 Spinach 

TS 1130 / T1 Spinach 

TS 1131 Garlic 

TS 1131 / T1 Garlic 

TS 1131 / T2 Garlic 

TS 1131 / T3 (Name modified) Garlic 

TS 1132 Watermelon 

TS 1134 ISO 711 Grain and cereal products- Determination of moisture content (basic reference method)

TS EN 1183 Food contact materials - Test methods for thermal shock and thermal shock resistance 

TS EN 1184 Materials in contact with foodstuffs - Test methods for the determination of translucency of ceramic materials 

TS EN 1186-4 Food contact materials and products plastics part 4: Determination of substances passing into olive oil - Cell method 

TS EN 1186-3 Substances and products in contact with food plastics part 3: Determination of substances which pass into aqueous foods-Full immersion method 

TS EN 1186-5 Food contact materials and products plastics part: 5 determination of substances passing into aqueous foods cell method 

TS EN 1186-6 Food contact materials and products plastics-Part 6: Determination of substances passing into olive oil bag method 

TS EN 1186-2 Food contact materials and products plastics part 2: Determination of substances passing into olive oil-Full immersion method 

TS EN 1186-7 Food contact materials and products plastics - Part 7: Determination of substances which pass into aqueous foods - Bag method 

TS EN 1186-8 Food contact materials and products plastics part 8: Determination of substances passing into olive oil-Product control method 

TS EN 1186-9 Food contact materials and products plastics part 9: Determination of substances passing into aqueous foods - Product control method 

TS EN 1186-12 Food contact materials and products plastics part 12: Determination of low temperature materials 

TS EN 1186-10 Substances and products in contact with food plastics section 10: Determination of substances which are transferred to olive oil (modified method applied when olive oil extraction is not complete) 

TS EN 1186-13 Food contact materials and products - Plastics - Part 13: Determination of total material transfer at high temperature - Test methods 

TS EN 1186-14 Food contact materials and products - Plastics - Part 14: Additional test methods using iso-Octane and% 95 ethanol for the determination of the total passage from plastics that come into contact with fatty foods. 

TS EN 1186-15 Food contact materials and products plastics part 15: Alternative test methods for the determination of transition to fatty foods by rapid extraction with iso-octane and / or% 95 ethanol 

TS EN 1186-11 Substances and articles in contact with foodstuffs-Plastics 11: Determination of substances which pass to artificial triglycerides labeled 14c 

TS 1191 Cotton core 

TS 1192 Long-life milk 

TS 1192 / T1 Long-life milk 

TS 1193 Carrot 

TS 1193 / T1 Carrot 

TS 1194 Green salad and lettuce 

TS 1194 / T1 Green salad and lettuce

TS 1206 Celery (stem and root) 

TS 1206 / T1 Celery (stem and root) 

TS 1208 ISO 1742 Glucose syrups - Determination of dry matter - Vacuum oven method 

TS EN ISO 1211: 2010 Milk - Determination of fat content - Gravimetric method (reference method) 

TS EN 1217 Food contact materials and articles - Test methods for water absorption of ceramic articles 

TS 1219 ISO 873 Peach - Cold storage guide 

TS 1220 Cauliflower - Cold storage and cold transport rules 

TS 1221 ISO1212 Apple-Cold storage 

TS 1222 / T1 Potatoes 

TS 1222 / T2 Potatoes

TS EN 1230-2 Paper and cardboard - Food contact - Sensory analysis - Part 2: Loss of flavor (degradation) 

TS ISO 17239 Fruit and vegetable products - Determination of arsenic content - Atomic absorption spectrometric method with hydride formation 

TS OIC / SMIIC 2 Halal certification guidelines 

TS 1252 EN ISO 1666 Starch - Determination of moisture content - Drying method in oven 

TS 1253 Cucumber (cucumis sativus l.) 

TS 1255 / T1 Eggplant 

TS 1276 / T1 Walnut (juglans regia l.) - Internal 

TS 1280 / T1 Pistachio - Internal 

TS 1280 / T2 Pistachio -Interior 

TS 12950 Noodles 

TS 1329 Powdered Milk 

TS 1329 / T1 Milk powder 

TS 1330 / T1 Yogurt

TS 1336 ISO 931 Green banana - Storage and transport guide 

TS 1337 ISO 1134 Pear - Cold storage 

TS EN 1376 Foodstuffs - Determination of saccharin in sweetening tablets used in table - Spectrometric method 

TS EN 1376 Foodstuffs - Determination of saccharin in sweetening tablets used in table - Spectrometric method 

TS EN 1377 Foodstuffs - Determination of acesulfame k in sweetening tablets used in table spectrometric method 

TS EN 1377 Foodstuffs - Determination of acesulfame k in sweetening tablets used in table spectrometric method 

TS EN 1378 Foodstuffs - Determination of aspartame in sweetening tablets used in table-Hplc method 

TS EN 1378 Foodstuffs - Determination of aspartame in sweetening tablets used in table-Hplc method 

TS EN 1379 Foodstuffs - Determination of cyclamate and saccharin in liquid sweeteners used in table - Hplc method 

TS EN 1379 Foodstuffs - Determination of cyclamate and saccharin in liquid sweeteners used in table - Hplc method 

TS 1387 ISO 605 Legumes-Test methods 

TS 1466 Tomato paste and puree 

TS 1466 / T1 Tomato paste and puree 

TS 1466 / T2 Tomato paste and puree 

TS 1467 Canned - Fresh okra 

TS 1468 Canned - Green beans 

TS 1469 Canned artichokes 

TS 1470 Canned food

TS EN 1528-1 Fatty foods - Determination of pesticides and polychlorinated biphenyls (pcb) - Part 1: General information 

TS EN 1528-2 Fatty foods - Determination of pesticides and polychlorinated biphenyls (pcb) - Part 2 - Determination of oil content and extraction of pesticides and pbc 

TS EN 1528-3 Fatty foods - Determination of pesticides and polychlorinated biphenyls (pcb) - Part 3: Treatment methods 

TS EN 1528-4 Fatty foods - Determination of pesticides and polychlorinated biphenyls (pcb) - Part 4: Determination, verification tests, other information

TS 1537 Concentrated orange juice 

TS 1537 / T1 Concentrated orange juice 

TS 1537 / T2 Concentrated orange juice 

TS EN 1541 Paper and cardboard - In contact with foodstuffs - Determination of formaldehyde in aqueous extract 

TS 1561 Tea - Preparation of milled sample and determination of dry matter 

TS 1562 Tea-Moisture determination 

TS 1564 Tea - Total ash determination 

TS 1565 Tea-Water-soluble ash and water-insoluble ash determination 

TS 1566 ISO 1577 Tea - Determination of ash insoluble in acid 

TS 1567 Tea Determination of alkalinity in water soluble ash 

tst 200871438 Reduced Energy Carbonated Soft Drink Reduced Energy Carbonated Soft Drink  

TS 1594 ISO 2448 Fruit and vegetable products - Determination of ethenol content

TS 1630 EN ISO 542 Oil seeds - Sampling 

TS 1632 EN ISO 665 Oilseeds - Determination of moisture and volatile content 

TS 1674 ISO 935 Animal and vegetable fats and oils-Determination of solidification (titr) point 

TS 1728 ISO 1842 Fruit and vegetable products - Determination of Ph 

TS EN ISO 1735 Cheese and processed cheese products - Determination of fat content - Gravimetric method (reference method) 

TS EN ISO 1736 Milk powder and milk powder products - Determination of fat content - Gravimetric method 

TS EN ISO 1737 Condensed milk and sweetened condensed milk - Determination of fat content - Gravimetric method 

TS ISO 1739 Butter - Determination of milk fat refractometer index (reference method) 

TS 1743 ISO 1442 Meat and meat products- Determination of moisture content (reference method) 

TS ISO 1743 Glucose syrup - Determination of dry matter content - Refractive index method 

TS 1744 Determination of total fat content of meat and meat products 

TS 1744 / T1 Meat and meat products - Determination of total fat content 

TS 1745 ISO 1444 Meat and meat products-Determination of free fat content 

TS 1746 ISO 936 Meat and meat products - Determination of total ash 

TS 1747-1 ISO 1841-1 Meat and meat products-Determination of chloride content-Part 1-Volhard method 

TS 1747-2 ISO 1841-2 Meat and meat products-Determination of chloride content-Part 2: Potentiometric method 

TS 1748 ISO 937 Meat and meat products - Determination of nitrogen content (reference method)

TS EN 1784 Foodstuffs - Determination of irradiated foods containing fat - Gas chromatographic analysis of hydrocarbons 

TS EN 1785 Foodstuffs - Determination of irradiated foods containing fats - Gas chromatographic / mass spectrometric analysis of 2-Alkylcyclobutanones 

TS EN 1786 Foodstuffs - Determination of irradiated, bone-containing foods-Esr spectroscopy method 

TS EN 1787 Foodstuffs - Determination of irradiated foods containing cellulose by esr spectroscopy 

TS EN 1788 Foodstuffs - Determination of irradiation in foods from which silicate minerals can be separated - Thermoluminescence method 

TS 1802 / T1 Banana

TS 1815 Radish 

TS ISO 1839 Tea-Sampling 

TS EN ISO 1854 Whey cheese - Determination of fat content - Gravimetric method (reference method) 

TS 1864 Cream and cream

TS 1880 EN 13188 Vinegar-Product of agricultural origin-recipes, specifications, marking 

TS 1880 EN 13188 / T1 Vinegar-Product of agricultural origin-recipes, specifications, marking modification 1 

TS 1897 Chestnut pumpkin 

TS EN 1900 Food contact materials - Non-metallic tableware - Terms and recipes 

TS 1915 Red beet for cooking 

TS 1916 Biceps 

TS 1917 / T1 Processed nuts 

TS EN 1988-1 Foodstuffs - Sulfite determination - Part 1: Optimized monier-Williams method 

TS EN 1988-2 Foodstuffs - Sulfite determination - Part 2: Enzymatic method 

TS ISO 2037 Stainless steel tubes for food industry 

TS 2066 Glucose syrup - used in industry 

TS 2121 Fresh onions 

TS 2121 / T1 Fresh onions 

TS 2124 Purslane 

tst 2130 ISO 927 Spices and seasonings - Determination of impurities  

TS 2131 ISO 928 Spices and condiment plants - Determination of total ash

TS 2133 ISO 930 Spice and seasoning plants- Determination of ash content insoluble in acid 

TS 2134 Spice-Moisture Determination 

TS 2135 Determination of spice-alcohol-soluble extract 

TS 2136 Spice - Determination of cold water soluble extract 

TS 2137 ISO 1108 Spice and seasoning plants - Determination of non-volatile ether extracts 

TS ISO 2167 Cabbage - Storage and cold transport rules 

TS ISO 2169 Fruit and vegetables - Describing and measuring physical conditions in cold storage

TS 2209 Core Cocoa-Sampling 

TS 2210 Core cocoa-Cutting inspection 

TS 2211 Determination of core cocoa-moisture content (oven drying method) 

tst 2235 Cereals - Determination of number of drops  

TS ISO 2254 Clove - Grain and ground - Features

TS 2259 Beer 

TS 2261 Frog's leg 

TS 2282 Tarhana 

TS 2282 / T1 Tarhana

TS 2283 Semolina 

TS 2284 Bulgur 

TS 2284 / T1 Bulgur 

TS 2290 ISO 959-1 Pepper (piper nigrum l.) Grain or ground, specifications- Part 1: Black pepper 

TS 2291 Cinnamon - Bark and ground 

TS 2313 ISO 1446 Coffee (raw bean) - Determination of moisture content - Basic reference method 

TS 2314 Raw coffee - Moisture determination (routine method) 

TS 2358 ISO 1237 Mustard seeds - Specifications

TS 2624 ISO 973 Allspice (pimenta dioica l.) - Grain or ground - Specifications 

TS 2624 ISO 973 / T1 Allspice (pimenta dioica l.) - grain or ground - Specifications 

TS 2639 Rice flour 

TS 2640 Lentil flour 

TS 2640 / T1 Lentil flour 

TS 2640 / T2 Lentil flour 

TS 2664 Canned Canned Kidney Beans 

TS 2664 / tst T1 Canned - Vegetable oil beans stew - Ready to eat  

TS 2664 / T1 Canned - Vegetable oil beans stew - Ready to eat 

TS 2665 Canned - Vegetable oil bean stew - Ready to eat 

TS 2666 Canned vegetable oil fried pepper - Ready meal 

TS 2667 Canned Stuffed Vegetable Liquid Peppers 

TS 2668 Canned stuffed eggplant with vegetable oil 

TS 2669 Canned - Vegetable liquid oily leaf wrap - Ready meal 

TS 2670 Canned - Green beans with vegetable oil - Ready meal 

TS 2670 / T1 Canned - Vegetable oil green beans - Ready to eat 

TS 2671 Canned eggplant fried in vegetable oil

TS 2671 tst T1 Canned eggplant fried in vegetable oil  

TS 2698 Canned - Green beans with meat - Ready to eat 

TS 2699 Canned Canned Beans - Ready Meal 

TS 2700 Canned food 

TS 2701 Canned - Meaty chickpeas - Ready meal 

TS 2703 Canned Food 

TS 2738 Hops - Wet and dry 

TS 2812 Vegetable margarine 

TS 2812 / T1 Vegetable margarine 

TS 2812 / T2 Vegetable margarine 

TS 2812 / T3 Vegetable margarine 

TS ISO 2851 Stainless steel elbows and t-for food industry 

TS ISO 2852 Pipe fittings - Couplings - Stainless steel - For food industry 

TS ISO 2853 Threaded couplings - Stainless steel - for food industry 

TS 2907 Carob (carob) 18.12.1977080.1

TS ISO 2911 Sweetened condensed milk - Determination of sucrose content - Polarimetric method 

TS ISO 2920 Whey (curd) - Determination of amount of dry matter (reference method) 

TS 2928 Determination of the total phosphorus-5-Oxide content by using the quinoline phosphomolibtate gravimetric method in phosphoric acid used in industry (including foodstuffs) 

TS 2947 EN ISO 658 Oil seeds - Determination of impurities 

TS 2964 ISO 2826 Apricot-Cold storage guide

TS 3076-1 Cocoa (ground) 

TS 3076-2 ISO 2451 Core Cocoa - Specifications 

TS 3117 Coffee (raw core) 

TS 3136 ISO 2917 Meat and meat products-Ph measurement-Refansance method 

TS 3136 ISO 2917 Meat and meat products-Ph measurement-Refansance method 

TS 3190 / tst T2 Ready dry soup  

TS 3190 Dry soup ready 

TS 3190 / T1 Ready dry soup 

TS 3200 Oats 

TS 3223 Linden

TS 3223 Linden  

TS 3224 Tea seeds 

TS 3224 Tea seeds 

TS 3225 Wet tea leaf 

TS 3225 / T1 Wet tea leaf 

TS 3267 Rye 

TS 3268 Dry cowpea 

TS 3269 ISO 7386 Anise 

TS 3271 Milk jugs - Stainless steel 

TS 3271 / T1 Milk jugs - Stainless steel modified 1 

TS 3271 / T2 Milk jugs - Stainless steel

TS 3301 Fruits and vegetables-Ripening techniques after cold storage 

TS 3302 ISO 5524 Tomato storage and transport rules 

TS 3310 ISO 7908 Dried cherry - Specification

TS 3366 Milk tanks made of stainless steel 

TS 3410 / T1 Seed raisins 

TS 3410 / T2 Seed raisins

TS 3415 Egypt 

TS 3447 Milk tank trailers 

TS 3463 Egg sorting machine 

TS 3481 Mint - Fresh 

TS 3495 Spices - Determination of fineness of ground spices - Manual sieving 

TS 3498 ISO 2256 Dry mint - specifications 

TS 3498 ISO 2256 Dry mint - specifications

TS 3570 ISO 7910 Mulberry dry - Features 

TS 3606 Foods - Determination of metallic elements 

TS 3627 Processed potato products-Dried 

TS 3628 / tstT1 Potato chips

TS 3687 ISO 7703 Dried peach - Properties and test methods 

TS 3688 ISO 7701 Dried apples - Characteristics and test methods 

TS 3689 ISO 7702 Dried pear - Characteristics and test methods 

TS 3690 Apricot kernel inside (sweet) 

TS 3705 Rosehip

TS 3713 Coconuts (planed) 

TS 3713 Coconuts (planed) 

TS ISO 3726 Soluble coffee - Determination of mass loss in 70 c under reduced pressure 

TS 3726 Canned cherries 

TS 3726 / T1 Canned cherries 

TS 3727 Canned apricots 

TS 3727 / T1 Canned apricots 

TS 3727 / T2 Canned apricots 

TS 6209-2 EN ISO 3727-2 Butter- Determination of moisture, solids other than oil and fat content-Part 2: Determination of solids content other than oil (reference method)

TS ISO 3728 Freezing - Determination of total solids - Reference method 

TS 3729 Canned orange 

TS 3730 Canned plum

TS 3757 Asparagus storage guide 

TS 3786 Thyme 

TS 3786 / T1 Thyme 

TS 3786 / T2 Thyme (modified 2) 

TS 3792 Grape molasses

TS 3824 ISO 1673 Onion-Storage rules 

TS 3844 Cheese yeast 

TS 3844 Cheese yeast 

TS 3851 Phosphine residue determination in aluminum phosphide treated grain (spectrophotometric method) 

TS 3870 ISO 5525 Potato-Outdoor (in bulk) storage 

TS 3873 Incubators - Electrically operated 

TS 3874 Chick magnifier - Electrically heated 

TS 3874 / T1 Chick enlarger - Electrically heated

TS 3886 ISO 5559 Dried onions (allium cepa linnaeus) - Specifications 

TS 3886 ISO 5559 Dried onions (allium cepa linnaeus) - Specifications 

TS 3887 ISO 5560 Dried garlic (allium sativum) - Specifications 

TS 3887 ISO 5560 Dried garlic (allium sativum) - Specifications

TS 3895 Citrus fruits - storage guide 

TS 3900 ISO 4150 Raw coffee - grain size analysis - manual screening

TS 3905 Avocado- Storage and transport rules 

TS 3907 Tea - Preparation for sensory evaluation 

TS 3907 Tea - Preparation for sensory evaluation 

TS 3908 Fish processing technology and marketing-Terms and definitions 

TS 3908 Fish processing technology and marketing-Terms and definitions 

TS 3908 / T1 Fish processing technology and marketing-Terms and definitions 

TS 3908 / T1 Fish processing technology and marketing-Terms and definitions

TS 3925 Dried okra 

TS 3926 Dried tomatoes 

TS 3958 Cherry jam 

TS 3984 Strawberry nectar 

TS 3985 Plum nectar

TS 3998 Egg cleaning machine 

TS 4014 ISO 4174 Cereals, oilseeds and legumes - Measurement of unit pressure loss in one-way air flow through grain stack 

TS 4017 Chicken eggs - Hatchery

TS 4180 Fresh pepper - Cold storage and cold transport rules 

TS 4186 / tst T1 Strawberry jam  

TS 4186 Strawberry jam 

TS 4187 Apricot jam

TS 4216 Turmeric (Indian saffron) ground 

TS 4225 Animal aquaculture-Marine fish-Definitions 

TS 4226 Animal aquaculture-Crustaceans-Definitions 

TS 4227 Animal aquaculture-Molluscs-Definitions 

TS 4241 Rabbit meatTS 4294 ISO 6322-2 Storage of cereals and legumes - Part 2: Application recommendations 

TS 4295-1 ISO 1956-1 Fruits and vegetables - Part 1: Morphological and structural terms 

TS 4295-2 ISO 1956-2 Fruits and vegetables - Part 2: Morphological and structural terms 

TS 4308 ISO 6322-3 Storage of cereals and legumes - Part 3: Pest control 

TS 4351 Vegetables-Naming 

TS 4351 / tst T1 Vegetables-Naming  

TS 4353 ISO 6322-1 Storage of cereals and legumes - Part 1: General rules for the storage of cereals 

TS 4369 Beer malt 

TS 4370 Buckthorn fruit 

TS 4403 ISO 7086-2 Food contact materials and products - Glass hollow containers - Exposed lead and cadmium - Part 2: Permissible limit values 

TS 4404 ISO 4531-2 Glass and porcelain enamels - Food contact enamelled containers - Exposed lead and cadmium - Part 2: Permissible limit values

TS 4422 ISO 6486-2 Food contact materials and products - Ceramic containers, glass ceramic containers and glass food containers - Exposed lead and cadmium - Part 2: Permissible limit values 

TS 4422 ISO 6486-2 Food contact materials and products - Ceramic containers, glass ceramic containers and glass food containers - Exposed lead and cadmium - Part 2: Permissible limit values

TS 4455 Pelemir seed 

TS 4456 Castor Seeds 

TS 4500 Wheat flour 

TS 4500 / T1 Wheat flour

TS 4514 Seeds 

TS 4600 ISO 3720 Black tea - Recipe and basic features 

TS 4600 ISO 3720 Black tea - Recipe and basic features

TS 4641 Freeze storage rules 

TS 4641 Freeze storage rules 

TS 4655 Safflower seeds 

TS 4663 Determination of polyphosphates in meat and meat products 

TS 4670 Rapeseed

TS 4705 Phosphoric acid and sodium phosphates used in industry (including food industry) - Determination of fluorine - Photometric method with alizarin complexon and lanthanum nitrate 

TS 4707 ISO 5506 Soybean products - Determination of urease activity 

TS 4747 Strawberry cold storage rules 

TS 4748 Plum - Cold storage rules

TS 4750 ISO 6577 Nutmeg (whole or broken) and outer shell (whole or in pieces) (myristica fragrans houtt.) - Specifications 

TS 4752 Meat and meat products- Total phosphorus determination (reference method) 

TS 4763 Leaf sampling (for determination of nutrients in citrus fruits)

TS 4869 Aquaculture - Trout 

TS 4887 Decomposition of organic substances in fruit, vegetables and their products - Wet method 

TS 4888 The decomposition of organic substances in fruits, vegetables and their products - Ash method 

TS 4889 Fruit juice - Determination of soluble solids content - Picnometric method 

TS 4890 Fruit and vegetable products - Determination of soluble solids content - Refractometric method 

TS 4896 EN ISO 5378 Starch and derivatives-Nitrogen determination-Kjeldahl method-Spectrophotometric method 

TS 4913 Peanut - Drying and storage rules 

TS 4952 Garlic - Cold storage rules 

TS 4953 / T1 Pomegranate 

TS 4954 Spindle 

TS 4955 Coffee (sack raw core) - Sampling 

TS 4959 Animal and vegetable oils - Determination of specific gravity

TS 5000 Bread 

TS 5000 / T1 Bread 

TS 5004 Flavored milk 

TS 5004 / T1 Flavored milk 

TS 5036 Animal and vegetable oils-Determination of tocopherols (vitamin e) 

TS 5037 Animal and vegetable oils - Searching for tea seed oil 

TS 5038 Animal and vegetable oils-Determination of soap content 

TS 5039 Animal and vegetable oils-Mineral oil search and determination 

TS 5039 / tst T1 Animal and vegetable oils-Mineral oil search and determination

TS 5040 Animal and vegetable oils-Determination of Krismer number 

TS 5041 Animal and vegetable oils-Search for cottonseed oil 

TS 5042 Animal and vegetable oils-searching for pomace oil 

TS 5043 Animal and vegetable oils-Iron determination-Colorimetric method 

TS 5044 Animal and vegetable oils-Sesame oil 

TS 5045 Animal and vegetable oils - Determination of high fatty acids (evers test) 

TS 5046 Animal and vegetable oils-Semi-drying oil search 

TS 5046 / tst T1 Animal and vegetable oils - Semi-drying oil search  

TS 5048 Vegetable oils - Determination of Bellier index 

TS 5049 Determination of butylhydroxyanisole (bha) and butylhydroxytoluene (bht) by animal and vegetable oils-Gas-Liquid chromatography method 

TS 5050 Animal and vegetable oils-Determination of gallate by spectrometric molecular absorption method

TS 5282 Ketchup 

TS 5282 Ketchup 

TS EN ISO 5534 Cheese and processed cheese - Determination of total dry matter content (reference method) 

TS EN ISO 5534 / T1 Cheese and processed cheese - Determination of total dry matter content (reference method) 

TS 5312 Canned mushrooms 

TS 5328 Aquaculture-Inland fish terms and recipes 

TS 5338 Eucalyptus oil 

TS 5356 Cherry and cherry-Cold storage and transport rules 

TS 5357 Leek-Cold storage and transport rules 

TS 5364 Juniper Cone - Tall Juniper (juniperus excelsa bieberstein) 

TS 5389 Soluble coffee 

TS 5391 Deep frozen strawberries 

TS 5391 / T1 Deep frozen strawberries 

TS 5392 Deep-frozen cherry 

TS 5392 / T1 Deep frozen cherry 

TS 5393 Deep-frozen cherry 

TS 5393 / T1 Deep-frozen cherry

TS 5399 Catfish 

TS 5419 Blackwater fish 

TS EN ISO 5495 Sensory analysis - Methodology - Comparison experiment with matching

TS ISO 5507 Oil seeds, vegetable oils and fats-Naming 

TS ISO 5518 Fruits, vegetables and products-Determination of benzoic acid-Spectrophotometric method 

TS ISO 5519 Fruits, vegetables and products derived from them - Determination of sorbic acid content 

TS 5525 Sensory analysis of agricultural products-Food and products -Metodology-General rules 

TS ISO 5530-3 Wheat flour-Physical characteristics of dough-Part 3: Determination of water absorption and rheological properties using valorigraph

TS EN ISO 5537 Milk powder - Determination of water content (reference method) 

TS ISO 5538 Milk and dairy products-Sampling-Qualitative examination 

TS ISO 5543 Casein and caseinates - Determination of fat content - Gravimetric method (reference method) 

TS 5544 Asparagus - Cold transport rules 

TS ISO 5545 Yeast casein and caseinates-Ash determination (reference method) 

TS ISO 5545 Yeast casein and caseinates-Ash determination (reference method) 

TS 5546 Sensory analysis of food products and products-Methodology-Flavor profile methods 

TS ISO 5564 Black pepper and white pepper, whole or ground - Determination of Piperin content - Spectrophotometric method 

TS 4028-1 ISO 5565-1 Vanilla (vanillia fragrans (salisbury) ames) - Part 1: Specifications 

TS 4028-2 ISO 5565-2 Vanilla (vanillia fragrans (salisbury) ames) - Part 2: Test methods 

TS 5628 Slaughterhouse products-Terms and recipes 

TS 5647 Freshwater lobster (crayfish)

TS 5721 Cargo brass 

TS ISO 5738 Milk and dairy products-Determination of copper content-Photometric method (reference method) 

TS EN ISO 5764 Milk - Determination of freezing point - Thermistor cryoscope method 

TS ISO 5765-1 Milk powder, dry ice mixes and melting cheese - Determination of lactose content - Part 1: Enzymatic method using the glucose part of lactose 

TS ISO 5765-1 Milk powder, dry ice mixes and melting cheese - Determination of lactose content - Part 1: Enzymatic method using the glucose part of lactose 

TS ISO 5765-1 Milk powder, dry ice mixes and melting cheese - Determination of lactose content - Part 1: Enzymatic method using the glucose part of lactose 

TS ISO 5765-2 Milk powder, dry ice mixes and melting cheese - Determination of lactose content - Part 2: Enzymatic method using the galactose portion of lactose 

TS ISO 5765-2 Milk powder, dry ice mixes and melting cheese - Determination of lactose content - Part 2: Enzymatic method using the galactose portion of lactose 

TS ISO 5765-2 Milk powder, dry ice mixes and melting cheese - Determination of lactose content - Part 2: Enzymatic method using the galactose portion of lactose

TS 5918 Burçak 

TS 5922 Pharmaceutical, food and cosmetic dyes-Chemical diagnosis reactions 

TS 5923 Drug, food and cosmetic dyes-Determination of insoluble matter 

TS 5924 Drug, food and cosmetic dyes-Determination of titanium-titanium

TS EN ISO 5943 Cheese and melting cheese products - Determination of chloride content - Potentiometric titration method 

TS 5983 Pickled tomatoes 

TS 5983 / T1 Pickled tomatoes 

TS 5984 Carrot pickles 

TS 5984 / T1 Pickled carrots

TS 5993 Citrus fruits and products-Determination of essential oils (reference method) 

TS 6015 Shrimp 

TS 6064 Milk powder-Nitrate determination-Cadmium reduction and spectrometry method (prevention method) 

TS 6065 ISO 2447 Fruit and vegetable products - Determination of tin content 

TS ISO 6078 Black tea-Terms and recipes 

TS 6079 Aquaculture-sea bream 

TS 6128 Acorn fish 

TS 6129 Mackerel fish 

TS 6149 Turkey 

TS 6150 Bluefish 

TS 6151 Sudak fish 

TS 6152 Coffee (sack raw core) storage and transport rules

TS 6163 Butchery buffalo-Body meats 

TS 6178 ISO 7466 Determination of the content of fruit and vegetable products- 5- Hydroxymethylfurfural (5- Hmf) 

TS 6179 ISO 7305 Ground grain products - Determination of fatty acidity

TS 6183 Fruits, vegetables and products-Nitrite and nitrate determination-Molecular absorption spectrometric method 

TS 6183 / T1 Fruit, vegetables and products-Determination of nitrite and nitrate-Molecular absorption spectrometric method 

TS 6183 / T2 Fruit, vegetables and products-Determination of nitrite and nitrate-Molecular absorption spectrometric method 

TS 6184 Fruit and vegetable products-Determination of formic acid part 1 - Gravimetric method 

TS 6185 Fruit and vegetable products-Formic acid determination part 2: Titrimetric method 

TS 6186 Fruit, vegetables and products-Determination of ascorbic acid section 1: Reference method 

TS 6187 Fruit and vegetable products - Determination of benzoic acid (benzoic acid content of more than 200 mg per liter or kilogram) molecular absorption spectrometric method 

TS 6189 Pharmaceutical, food and cosmetic dyes-Diagnosis by thin layer chromatography 

TS 6190 Determination of aromatic amine in pharmaceutical, food and cosmetic dyes 

TS 6191 Drug, food and cosmetic dyes-Diagnosis and quantification-Spectrophotometric method

TS 6211 Meat and meat products-Finding and counting possible coliform and possible escherichia coli bacteria (reference method) 

TS 6224 Pharmaceutical, food and cosmetic dyes-Tartrazine 

TS 6225 Pharmaceutical, food and cosmetic dyes-Sunset yellow fcf 

TS 6226 Pharmaceutical food and cosmetic dyes-Erythrosine 

TS 6236 ISO 3496 Meat and meat products - Determination of hydroxyproline content 

TS 6254 Chokes 

TS 6255 Quail meat 

TS 6258 Sensory analysis-Wine tasting glasses 

TS 6259 Sensory analysis-Methodology-Method of preparation of samples for which direct sensory analysis is not possible 

TS 6260 Sensory analysis-Tasting glasses for liquid products 

TS 6316 Cultivated mushrooms - Cold storage and transport rules

TS EN ISO 6321 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point) 

TS 6361 EN ISO 5809 Starch and products-Determination of sulphated ash 

TS 6396 Fruits, vegetables and products-Determination of mercury-Flameless atomic absorption method 

TS 6397 Fruit, vegetables and products-Determination of ascorbic acid-Part 2: Routine methods 

TS 6398 Animal and vegetable fats and oils-1-Determination of monoglyceride and free glycerin

TS 6527 Determination of rice-cooking 

TS 6528 Fresh fruits and vegetables - Rules for placing parallel-faced packages on land transport vehicles 

TS 6529 ISO 7560 Cucumber (cucumis sativus l.) - Storage and cold transport rules 

TS 6530 ISO 4112 Cereals and legumes - Rules for measuring the temperature of stored grain in bulk 

TS 6533 Coffee (raw core) determination of insecticidal core ratio 

TS ISO 6558-2 Fruits, vegetables and products-Determination of carotene content-Part 2: Routine 

TS ISO 6561-1 Fruit, vegetables and products-Determination of cadmium content-Part 1: Atomic absorption spectrometry with graphite furnace 

TS ISO 6561-2 Fruit, vegetables and products-Determination of cadmium content-Part 2: Flame atomic absorption spectrometry method 

TS EN ISO 6571 Spices, condiments and medicinal plants - Determination of essential oil content (hydrodistillation method) 

TS ISO 6636-1 Fruits, vegetables and derived products-Determination of zinc content-Part 1: Plolarographic method. 

TS ISO 6636-3 Fruit and vegetable products-Determination of zinc content-Part 3: Dithizone spectrometric method

TS 7129 Grain and legumes-Determination of hidden insect contamination-General rules 

TS 7130 Grain and legumes - Determination of hidden insect contamination - Sampling 

TS 7131 Cereals and legumes-Determination of hidden insect contamination reference method 

TS 7132 Grain and legumes-Determination of hidden insect contamination-Rapid methods 

TS 7133 Fruits-Naming 

TS 7136 Yarka (laying chick) 

TS 7137 Laying hens 

TS 7138 Flesh chick 

TS 7139 Breeder laying chicks 

TS 7140 Stud broiler chick 

TS EN ISO 7208 Skim milk, whey and churned buttermilk - Determination of fat content - Gravimetric method (reference method) 

TS ISO 7238 Butter - Determination of pH in serum-Potentiometric method 

TS 7257 Drug, food and cosmetic dyes-Determination of chloride, sulphate, lead, arsenic and drying loss 

TS 7258 Pharmaceutical, food and cosmetic dyes-Synthesis of dyes and synthesis intermediates 

TS 7263 Pelagic fish egg and larvae examination methods 

TS 7278 Apple-controlled atmosphere storage rules 

TS 7282 Workplaces - Ovens for the production of bread and similar bakery products - General rules 

TS EN ISO 7328 Milk-based edible ice and ice mixtures-Determination of fat content-Gravimetric method (reference method)

TS 7437 Salad dressing 

TS 7437 / T1 Salad dressing 

TS 7437 / T2 Salad dressing 

TS 7440 Broth products 

TS 7440 / T1 Meat juice products 

TS 7440 / T2 Meat juice products

TS 7501 Milk oil - Phytosteryl acetate test with vegetable oil search 

TS 7502 ISO 5739 Caseins and caseinates - determination of the content of burned particles and impurities 

TS 7503 Search for vegetable oil by gas-liquid chromatography of milk fat-sterols (reference method) 

TS ISO 7514 Soluble tea (solid form) - Determination of total ash 

TS EN ISO 7541 (Former number: TS ISO 7541) Ground red pepper (determination of total natural color) 

TS ISO 7541 / T1 (Number modified, TS EN ISO 7541) Ground red pepper (determination of total natural color) 

TS ISO 7543-1 Red pepper and red pepper oil resins - Determination of total capsaicinoid content - Part 1: Spectrometric method 

TS ISO 7543-2 Red pepper and red pepper oil resins - Determination of total capsaicinoid content - Part 2: High performance liquid chromatography method 

TS ISO 7558 Fruit and vegetables - Pre-packaging rules 

TS 7570 EN ISO 3596 Animal and vegetable fats and oils - Non-saponification - Determination of extraction with diethyl ether

TS 7630 Olive paste 

TS 7630 / T1 Olive paste 

TS 7630 / T2 Olive paste

TS ISO 7889 Yogurt - Counting of characteristic microorganisms - Colony counting technique at 37oc 

TS 7890 Bread sales services - General rules 

TS 7896 Pepper paste 

TS 7896 / T1 Pepper paste 

TS 7896 / T2 Pepper paste 

TS 7897 Canned vegetable oil 

TS 7898 Canned - Vegetable oil-oil imambayıldı - Ready to eat 

TS ISO 7911 Peanut-Shelled-Specifications 

TS 7912 Chicken cutting device 

TS 7913 Poultry pluckers (automatic)

TS 7998 Powder pudding 

TS 7998 / T1 Powder pudding modification 1 

TS 7999 Squash-Frozen 

TS 7999 / T1 Squash-Frozen 

TS 8000 Chewing Gum 

TS 8011 Liquid fruit and vegetable products - Determination of sulfur dioxide (routine method) 

TS EN ISO 8069 Dried milk - Determination of lactic acid and lactate content 

TS 8129 Coffee-Caffeine determination-Reference method 

TS 8130 ISO 6670 Soluble coffee - Sampling method from lined bulk packaging 

TS 8131 Fruit, vegetables and products - Determination of total sulfur dioxide 

TS 8132 Fruits, vegetables and products - Determination of iron - 1,10-Fenantrolin photometric method 

TS ISO 8156 Milk powder and milk powder products - Determination of the solubility index 

TS 8157 Oil seeds and meal - Vinyl thiooxazazalidone determination 

TS 8158 Cereals-Calibration control of moisture meters 

TS 8158 Cereals-Calibration control of moisture meters 

TS 8159 Oilseeds and meal - Determination of isothiocyanates 

TS 8188 Raw cotton oil 

TS 8188 / T1 Raw cotton oil modified 1

TS ISO 8197 Milk and dairy products - Sampling - Inspection by variables 

TS 8223 Determination of arsenic in food additives and pharmaceutical and cosmetic excipients 

TS 8224 Determination of acid content in food additives and pharmaceutical and cosmetic auxiliaries 

TS 8225 Determination of heavy metal limit in food additives and pharmaceutical and cosmetic excipients 

TS 8226 Freezing point determination in food additives and pharmaceutical and cosmetic excipients

TS 8330 EN 1185 Starch and derivatives-Determination of sulfur dioxide content-Spectrophotometric method 

TS 8359 Businesses - Poultry and game meat outlets - General rules 

TS 8371 Hazelnut paste 

TS EN ISO 8381 Milk-based children's food- Determination of fat content- Gravimetric method (reference method) 

TS 8386 Viscosity enhancers-Alginic acid 

TS 8387 Propyl gallate - used in food, pharmaceutical and cosmetic industries 

TS 8388 Butyl hydroxyanisole - used in food, pharmaceutical and cosmetic industries 

TS 8389 Polysorbate monoesters - used in food, pharmaceutical and cosmetic industries 

TS 8390 Methylparaben-used in food, pharmaceutical and cosmetic industries 

TS 8391 Determination of saponification value in food additives and pharmaceutical and cosmetic auxiliaries 

TS ISO 8391-2 Ceramic cooking utensils-Contact with food-Released lead and cadmium-Part 2: Permissibility limits 

TS 8392 Determination of hydroxyl value in food additives and cosmetic excipients 

TS 8393 Determination of iodine value in food additives and pharmaceutical and cosmetic auxiliaries 

TS 8394 Determination of melting point in food additives and pharmaceutical and cosmetic auxiliaries 

TS 8395 Determination of ester value in food additives and cosmetic excipients 

TS EN ISO 8420 / AC Animal and vegetable fats and oils - Determination of the content of polar compounds 

TS 8423 Chick heaters (electrically operated) 

TS 8424 Poultry transporters 

TS EN ISO 8442-2 Food contact materials and utensils - Cutlery and cutlery - Part 2: Features for stainless steel and silver plated cutlery 

TS EN ISO 8442-3 Food contact materials and utensils - Cutlery, spoons, knives and tableware - Part 3: Features for silver plated tableware and decorative sets 

TS EN ISO 8442-4 Food contact materials and utensils - Cutlery, spoons, knives and tableware - Part 4: Features for gold-plated cutlery 

TS EN ISO 8442-6 Ingredients and utensils in contact with foodstuffs - Cutlery, spoons, knives and tableware - Part 6: Shiny silver plated tableware 

TS EN ISO 8442-7 Food contact materials and sets - cutlery - cutlery - Part 7: Specification for cutlery, spoons, knives and tableware made of silver and other precious metals and their alloys 

TS EN ISO 8442-8 Food contact materials and utensils - cutlery, spoons, knives and tableware - part 8: Features for silverware and decorative sets 

TS EN ISO 8442-2 / AC Food contact materials and tools - Cutlery and cutlery - Part 2: Features for stainless steel and silver plated cutlery 

TS 8444 Turkish Delight 

TS 8466 Milk separators 

TS 8471 Spice - Determination of foreign matter 

TS 8473 Laying hens 

TS 8474 Broiler

TS 8551 Meat slaughter of sheep butchers - Shredding rules 

TS 8552 Meat of butchery lambs - Shredding rules 

TS 8553 Meat of slaughter cattle butchering rules 

TS 8554 Butchery beef trunks - Shredding rules 

TS 8555 Meat slabs of butchery hulls - Shredding rules 

TS 8556 Meat slaughter meat for butchers - Shredding rules

TS EN ISO 8294 (Formerly: TS ISO 8294) Animal and vegetable fats and oils-Determination of copper, iron and nickel-Atomic absorption method with graphite furnace 

TS ISO 8294: 1997 / T1 (Number modification, TS EN ISO 8294) Animal and vegetable fats and oils - Determination of copper, iron and nickel - Atomic absorption method with graphite furnace

TS EN ISO 8589 Sensory analysis-General rules for the design of test rooms 

TS 8637 Smoked language construction rules 

TS 8638 Rules for making sausages

TS 9121 Turmeric (Indian saffron) - Determination of staining power - Spectrophotometric method 

TS 9130 Natural mineral water 

TS 9130 / T2 Natural mineral water 

TS 9130 / T1 Natural mineral water 

TS 9131 Algeria

TS 9131 / T1 Cezeriye 

TS 9131 / T2 Cezeriye 

TS 9132 Leeks - Frozen 

TS 9132 / T1 Leeks - Frozen

TS EN ISO 9167-1 Rapeseed - Determination of glucosinolate content - Part 1: Method using high performance liquid chromatography 

TS 9183 Red pepper (capsicum annuum l.) - Ground (powder) - Microscopic examination 

TS 9195 Ammonium hydrogen carbonate - used in foods 

Determination of microorganisms (lactobacillus delbrueckii subsp. Bulgaricus and streptococcus thermophilus) in yogurt

TS 9268 Rules for making bacon 

TS 9269 Rules for making salami 

TS 9298 Turkish sausage making rules

TS 9400 Chestnut sugar 

TS 9401 ISO 2253 Curry powder spice-Specifications 

TS 9422 Poultry - Transport rules 

TS 9423 Egg-preservation and transport rules 

TS 9424 Egg-Classification and packaging rules 

TS 9458 Milk homogenizers 

TS 9494 Peanut butter 

TS 9494 / T1 Peanut butter

TS 9515 Potassium nitrate - used in foods 

TS 9516 Sodium citrate - used in foods 

TS ISO 9526 Fruits, vegetables and products derived therefrom - Determination of iron content by flame atomic absorption spectrometry 

TS 9534 Canned - Vegetable oil wrapped cabbage - Ready to eat 

TS 9558 Sodium metabisulfite - used in food

TS ISO 9648 Sorgun- Determination of tannin content 

TS 9687 Pharmaceutical, food and cosmetic dyes - Indigotin 

TS 9688 Pharmaceutical, food and cosmetic paints - Ponceau 4r 

TS ISO 9719 Root vegetables - Cold storage and cold transport rules 

TS 9738 Beer yeast 

TS 9739 Plumber 

TS 9740 Acıbakla-Ak 

TS ISO 9768 / T1 Tea-Water extract determination amended 1

TS 9775 Pistachio butter 

TS 9777 Mayonnaise

TS 9779 Soybean meal - Edible 

TS 9786 Yogurt trolleys 

TS EN ISO 9832 Animal and vegetable fats and oils - Determination of technical hexane residue content 

TS 9854 Grape fruits - Harvest, transport and packaging rules 

TS 9855 Fruit, nuts, harvesting, handling and packaging rules 

TS 9862 Sorghum

TS ISO 9884-2 Tea bags-Features-Part 2: Performance characteristics of bags for carrying pallet and container tea 

TS 9899 Chlorobutanol-Food, pharmaceutical used in cosmetic industry 

TS 9900 Agar - used in food, pharmaceutical and cosmetic industries

TS 9949 Fruit - Citrus fruits - Harvest and transport rules 

TS 9972 Lohusa sugar 

TS 9973 Durum wheat semolina and pasta-Sensory analysis method of cooking quality estimation of bar pasta 

TS 9973 Durum wheat semolina and pasta-Sensory analysis method of cooking quality estimation of bar pasta 

TS 9974 Fresh pods-Frozen 

TS 9974 / T1 Fresh pods-Frozen 

TS 9975 Rules for making canned fruits 

TS 9975 / tst T1 Rules for making canned fruits  

TS 9999 Halva-Saray halva 

TS OIC / SMIIC 1 Halal food general guide 

TS 10035 Jam making rules

TS 10275 Vegetable minarin (low-fat vegetable margarine) 

TS 10307 Boilers, double walled, used in milk heating 

TS EN 10333 Steel for packaging - Flexible steel products intended for contact with foodstuffs, products and beverages for human and animal consumption - Tinned steel (tin) 

TS EN 10334 Steel for packaging - Flexible steel products intended for contact with foodstuffs, products and beverages for human and animal consumption - Tinned steel (blackplate) 

TS EN 10335 Steel for packaging - Flexible steel products intended for contact with foodstuffs, products and beverages for human and animal consumption - Solid electrolyte chrome / chromium oxide coated steel 

TS 10343 Egg - Frozen 

TS 10344 Wire kadayif 

TS 10344 / T1 Wire kadayif modified 1 

TS 10344 / T2 Wire kadayif 

TS 10345 Jelly tripe construction rules 

TS 10346 Jelly tripe 

TS 10379 Sodium hydrogen carbonate - used in pharmaceuticals and foods 

TS EN ISO 10399 Sensory analysis - Methodology - Double triple experiment 

TS 10443 Dough Pastry 

TS 10443 / T1 Pastry 

TS 10444 Flat Kadayif 

TS 10444 / T1 Flat plate 

TS 10445 Bread kadayif

TS EN ISO 10520 Natural starch - Determination of starch content - Ewers polarimetric method 

TS 10523 Ice cream-Milk based-Construction rules 

TS EN ISO 10539 Animal and vegetable fats and oils-Determination of alkalinity 

TS ISO 10540-1 Animal and vegetable fats and oils - Determination of phosphorus content - part 1: Colorimetric method 

TS ISO 10540-3 Animal and vegetable fats and oils - Determination of phosphorus content - part 3: Inductively coupled plasma (ICP) optical emission spectroscopy method 

TS ISO 10540-2 Animal and vegetable fats and oils - Determination of phosphorus content - Part 2: Graphite furnace atomic absorption spectrometry method

TS EN ISO 10565 Oil seeds - Simultaneous determination of oil and water content - Pulse nuclear magnetic resonance spectrometric method 

TS 10580 Meatball-Hamburger meatball-Uncooked 

TS 10581 Meatball - Uncooked 

TS 10582 Güllaç 

TS 10582 / T1 Güllaç 

TS 10626 Bagels 

TS ISO 10633-1 Fatty toxin residues-Determination of glucosinolate content-Part 1: High-performance liquid chromatography method 

TS ISO 10727 Tea and soluble tea in solid form - Determination of caffeine content - High performance liquid chromatography method 

TS 10751 Glucose syrup - Edible - Construction rules 

TS 10752 Glucose syrup - Edible 

TS 10799 Clams 

TS 10800 Tanks for pasteurized milk 

TS 10803 Edible offal-brain 

TS 10804 Edible offal-head 

TS 10805 Edible offal-trotter 

TS 10806 Edible offal - Heart 

TS 10807 Edible offal-Kidney 

TS 10808 Edible offal-Liver 

TS 10809 Edible offal - tripe 

TS 10818 Ketchup rules

TS 10852 Fig jam making rules 

TS 10853 Rules for making strawberry jam 

TS 10854 Rules for making cherry jam 

TS 10855 Quince jam making rules 

TS 10894 Crab 

TS 10895 Aquaculture - Marine lobsters 

TS 10896 Aquaculture - wedge and scallop clams 

TS 10897 Aquaculture - Squid

TS 10914 Mayonnaise production rules 

TS 10923 Smoked fish meat 

TS 10923 / T1 Smoked fish meat 

TS 10924 Mussels Meat - Frozen 

TS 10924 / T1 Mussel meat - Frozen 

TS 10925 Caviar (processed roe) 

TS 10925 / T1 Caviar (processed roe) 

TS 10926 Fish paste 

TS 10927 Canned - Boxed shrimp 

TS 10928 Milk - Processed by Uht (very high temperature) method - Construction rules 

TS 10929 Jelly candy

TS 10930 Juicy meatballs with tomato paste - izmir meatball - Ready meal 

TS 10931 Canned - Meaty peas - Ready to eat 

TS 10932 Corn - Frozen 

TS 10932 / T1 Corn - Frozen 

TS 10935 Yogurt making rules 

TS 10936 Rules for making overalls cheese 

TS 10937 Nut flour

TS 10939 Hazelnut crochet 

TS 10948 Child food analysis methods-Chloride determination-Potentiometric method 

TS 10948 Child food analysis methods-Chloride determination-Potentiometric method 

TS 10949 Child food analysis methods- Phosphorus determination-Spectrophotometric method 

TS 10949 Child food analysis methods- Phosphorus determination-Spectrophotometric method 

TS 10996 Aquaculture-Mussel 

tst 11003 Child food - Determination of vitamin c by high performance liquid chromatography (HPLC) 

TS 11027 Food additives and pharmaceutical and cosmetic auxiliary substances - Determination of ash 

TS ISO 11027 Pepper and pepper oil resins - Determination of Piperin content - High performance liquid chromatography method 

TS ISO 11035 Sensory analysis - Determination and selection of descriptive properties for multi-dimensional determination of sensory profile 

TS ISO 11036 Sensory analysis - Methodology - Structure profile

TS 11044 Sheep milk - raw 

TS 11045 Buffalo milk - raw 

TS 11046 Goat Milk - Raw 

TS 11047 Aquaculture - Tuna 

TS ISO 11050 Wheat flour and durum wheat semolina - Determination of animal origin impurities 

TS EN ISO 11052 (Formerly: TS ISO 11052) Condition wheat flour and semolina - Determination of yellow pigment content 

TS ISO 11052 / T1 (Number modification: TS EN ISO 11052) Condition wheat flour and semolina - Determination of yellow pigment content 

TS ISO 11056 Sensory analysis - Methodology - Violence estimation method 

TS 11061 Apricot jam production rules 

TS 11077 Business - Dairy products manufacturing - General rules

TS 11093 Breast probe - for cows, sheep, goats 

TS 11104 Oysters

TS 11123 Quail eggs 

TS 11124 Duck eggs 

TS 11125 ISO 11163 Dried basil (basil) (ocimum basilicum l.) - Specifications 

TS 11126 Dried rosemary (rosmarinus officinalis l.) 

TS 11127 Fresh fruits-Mulberry 

TS 11128 Raspberry 

TS 11129 Fresh fruits - Gooseberry 

TS 11130 Fresh fruits - Red currant 

TS 11149 Turnip juice 

TS 11149 / T1 Turnip juice 

Processed by TS 11150 Milk-Pasteurization method - Construction rules

TS 11167 Lakerda 

TS 11167 / T1 Lakerda 

TS 11208 Aquaculture-Swordfish 

TS 11209 Aquaculture-Kidney fish 

TS 11210 Aquaculture-garfish 

TS 11211 Aquaculture-Sardine fish 

TS 11212 Aquaculture fish 

TS EN ISO 11212-1 Starch and products - Heavy metals content section 1: Determination of arsenic content by atomic absorption spectrometric method 

TS EN ISO 11212-2 Starch and products-Heavy metals content- Part 2: Determination of mercury content by atomic absorption spectrometric method 

TS EN ISO 11212-3 Starch and products - Heavy metals content - Part 3: Determination of lead content by atomic absorption spectrometric method with electrothermal atomization 

TS EN ISO 11212-4 Starch and products - Heavy metals content - Part 4: Determination of cadmium content by atomic absorption spectrometric method with electrothermal atomiser 

TS 11214 Blackberry 

TS EN ISO 11215 Modified starch - Acetylated di- Determination of adipic acid content in starch adipates - Gas chromatography method 

TS EN ISO 11216 Modified starch - Determination of carboxymethyl content in starch with carboxymetry 

TS 11217 Mediterranean monk seal-Protection rules 

TS 11218 Aquaculture-Flounder 

TS 11219 Aquaculture-Pike 

TS 11220 Aquaculture-Pearl mullet 

TS 11221 Aquaculture-tench 

TS 11230 Goose eggs 

TS 11231 Fresh fruits - Blueberries 

TS 11232 Fresh fruits - Loquat (malt plum) 

TS 11233 Fresh vegetables-Hibiscus 

TS 11234 Fresh vegetables-Madımak 

TS 11240 Dried mackerel and pennies 

TS 11240 / T1 Dried mackerel and pennies

TS 11242 Artichoke-Frozen 

TS 11267 Aquaculture-Tekir fish 

TS 11269 Aquaculture-Burr fish 

TS ISO 11289 Heat-treated foods in sealed containers-Ph determination 

TS ISO 11292 Soluble coffee - Determination of free and total carbohydrate content - High performance anion exchange chromatography method 

TS ISO 11294 Coffee - Roasted, ground - Determination of moisture content - Mass loss at 103 c 

TS 11306 / T1 Kiwi

TS 11323 Smoked salmon 

TS 11323 / T1 Smoked salmon 

TS 11324 Smoked (smoked) rainbow trout 

TS 11324 / T1 Smoked rainbow trout

TS 11342 Instant dry soup-Quick soup 

TS 11342 / T1 Quick dry soup - Instant soup 

TS 11342 / T2 Instant dry soup - Quick soup 

TS 11343 Wheat flour and products-Terms and recipes 

TS 11344 Shrimp-Frozen 

TS 11344 / T1 Shrimp - Frozen 

TS 11345 Canned potatoes - Meal

TS 11403 Edible offal - Raw tongue 

TS 11404 Edible offal-Crystal (testis) 

TS 11469 Seeds - Dry bean seed 

TS 11470 Aquaculture fish 

TS 11471 Aquaculture-Eskina 

TS 11472 Aquaculture-Scorpion fish 

TS 11473 Aquaculture - Izmit fish 

TS 11474 Aquaculture-Silverfish 

TS 11475 Aquaculture - Turbot 

TS 11476 Aquaculture-Poultry 

TS 11477 Aquaculture-Marlin fish 

TS 11478 Aquaculture-Sturgeon 

TS 11479 Aquaculture-Flounder 

TS 11480 Aquaculture-Synagrite fish 

TS 11481 Aquaculture -Traconian fish 

TS 11482 Aquaculture-Stingray fish

TS 11520 Aquaculture-Leer fish 

TS 11521 Aquaculture - Multiplier fish 

TS 11523 Smoked language 

TS 11534 Aquaculture-sprat 

TS 11535 Aquaculture fish 

TS 11536 Aquaculture - Rock fish 

TS 11537 Aquaculture-Swallow fish 

TS 11538 Aquaculture - Dog 

TS 11539 Aquaculture-Coral fish 

TS 11540 Aquaculture-Mersin cod 

TS 11541 Aquaculture - Shad 

TS EN ISO 11543 Modified starch-Determination of hydroxyprofil content-Proton nuclear magnetic resonance (nmr) spectrometry method 

TS 11555 Sodium alginate - used in food

TS 11649 Sodium tartrate-Used in foods 

TS 11656 Children's food analysis methods- Nicotinamide determination 

TS 11657 Child food analysis methods - Pantothenic acid determination 

TS 11658 Rotating construction rules - Uncooked 

TS 11671 Workplaces - Revolving premises - General rules 

TS 11692 Pans for cooking -Industrial type, tilting, steam (stainless steel) 

TS EN ISO 11701 Vegetable fats and oils - Determination of phospholipid content in lecithins by HPLC with light scattering detector

TS 11727 Palm stearin oil 

TS 11728 Ready-made dry soup-Tomato 

TS 11729 Analysis methods of children's food-Determination of carbohydrates 

TS 11730 Analysis of children's food-Fatty acid determination 

TS 11731 Child food analysis methods- Biological determination of protein

TS 11875 Hypermarkets - General rules 

TS 11883 Analysis methods of children's food-Determination of iodine 

TS 11886 Analysis methods of children's food-Determination of vitamin B12 

TS 11887 Child food analysis methods-Choline determination 

TS 11888 Terms related to fruit juices and derivatives

TS 11983 Baby food - Baby formula 

TS 11998 Shaped chips - Corn chips 

TS 11998 / T1 Shaped chips - Corn chips 

TS 11999 Crispy snack 02.04.1996080.20

TS 11999 / T1 Crispy snack 

tst 12000 Bread-300 grams  

TS 12001 Mulberry Molasses 

TS 12001 / T1 Mulberry molasses 

TS EN 12014-2 Foodstuffs - Determination of nitrate and / or nitrite content - Part 2: Determination of nitrate content in vegetable and vegetable products by hplc / ic method 

TS EN 12014-5 Foodstuffs - Determination of nitrate and / or nitrite content - Part 5: Enzymatic determination of nitrate content in infants and children containing vegetables 

TS EN 12014-7 Foodstuffs - Determination of nitrate and / or nitrite content - Part 7: Determination of nitrate content of vegetable and vegetable products after cadmium reduction - Continuous flow method 

TS EN 12014-3 Foodstuffs - Determination of nitrate and / or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrate 

TS EN 12014-4 Foodstuffs - Determination of nitrate and / or nitrite content - Part 4: Ion exchange chromatographic method for the determination of nitrate and nitrite content in meat products

TS EN 12134 Fruit and vegetable juices - Determination of centrifugable pulp content 

TS EN 12135 Fruit and vegetable juices - Determination of nitrogen content - Kjeldahl method 

TS EN 12136 Fruit and vegetable juices - Determination of each carotenoid species and total carotenoid content 

TS EN 12138 Fruit and vegetable juices - Determination of D-Malic acid by enzymatic method - Nad spectrometric method 

TS ENV 12140 Fruit and vegetable juices - Determination of stable carbon isotope ratio (13 c / 12 c) in sugars in fruit juices - Isotope ratio mass spectrometry method 

TS ENV 12141 Fruit and vegetable juices-Determination of stable oxygen isotope ratio (o / o) of water in fruit juices-Isotope ratio mass spectrometer method 

TS ENV 12142 Fruit and vegetable juices - Determination of stable hydrogen isotope ratio (²h / ¹h) of water in fruit juices - Isotope ratio mass spectrometry method 

TS EN 12145 Fruit and vegetable juices - Determination of total dry matter - Gravimetric method based on drying mass loss 

TS 12173 Olive oil for refining 

TS 12191 Meat and meat products-Determination of the types of meat used-Elisa method 

TS 12192 Species detection electrophoresis method in butchery meat 

TS EN ISO 12193 Animal and vegetable fats and oils - Determination of lead by direct graphite furnace atomic absorption spectroscopy

TS 12292 Fig molasses 

TS 12293 High fructose edible glucose syrup 

TS 12294 Mycotoxin determination in foods 

TS 12295 Foodstuff-Tartarazine determination spectrophotometric method 

TS 12296 Fish meal 

TS 12296 / T1 Fish meal

TS 12301 Crude soybean oil 

TS 12301 / T1 Raw soybean oil modification 1 

TS 12302 Crude sunflower oil 

TS 12302 / T1 Raw sunflower oil modified 1 

TS 12303 / tst T1 Edible coconut oil

TS 12352 Black olives in brine 

TS 12352 Black olives in brine 

TS 12377 Olive Oil

TS 12395 Pineapple nectar 

TS EN 12396-2 Fat-free foods-Determination of dithiocarbamate and thiuram disulfide residues-Part 2: Gas chromatographic method

Fatty foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 12396: Uv spectrometric xanthogenate method TS EN 3-3

TS 12399 Canned - Garnish 15.01.2002080.20

TS 12399 / T1 Canned clothing 

TS 12401 Chicken piece meats - Boneless 

TS 12401 / T1 Chicken piece meats - Boneless 

TS 12401 / T2 Chicken piece meats - Boneless 

TS 12409 Cream Caramel Powder 

TS 12423 Coffee whitening cream 

TS 13424 Flavor enhancers 

TS 12450 Foods for special nutrition-Labeling and placing on the market-General rules

TS 12479 Edible reed molasses (used in the production of brown sugar) 

TS 12480 Raspberry Nectar 

TS 12481-2 Plastics - Food contact - Part 2 - Polyvinylchloride (PVC) pulp Specifications 

TS 12481-3 Plastics - Food contact - Part 3 - Styrene plastic materials - Specification 

TS 12481-4 Plastics - Food contact - Part 4-Acrylonitrile plastic materials - Specification 

TS 12481-7 Plastics-Food contact section 7-Polyvinylidene chloride (pvdc) -Features 

TS 12481-8 Plastics-Food contact section 8-Monomers, other initiators and additives 

TS EN 12497 Paper and cardboard - Food contact - Determination of mercury in aqueous extract 

TS 12503 Beet marinade 

TS 12504 Orange jam 

TS 12505 Foam cream 

TS EN 12505 + A1 Food processing machines - Centrifuge machines for processing edible oils and fats - Safety and hygiene rules

TS 12513 Halloumi Cheese 

TS 12513 / T1 Halloumi Cheese 

TS 12513 / T2 Halloumi Cheese 

TS 12519 Vegetable oils - Castor oil (used in pharmacy and industry)

TS EN 12546-1 Food contact materials and products - Insulated containers for household use - Part 1: Characteristics of insulated flasks, thermos and vacuum containers 

TS EN 12546-2 Food contact materials - Insulated containers for household use - Part 2: Characteristics of insulated boxes and bags (ice cube tray)

TS EN 12546-1 Food contact materials and products - Insulated containers for household use - Part 1: Characteristics of insulated flasks, thermos and vacuum containers 

TS EN 12546-2 Food contact materials - Insulated containers for household use - Part 2: Characteristics of insulated boxes and bags (ice cube tray)

TS EN 12571 Food contact materials and parts - Transport units for catering containers with ready-to-eat foods - Heat and hygienic properties and test 

TS 12618 Sauces-Ready pasta sauce 

TS 12625 Carbonated soft drinks - Determination of quinine content - High performance liquid chromatography method 

TS EN 12630 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose content - High-performance liquid chromatography method 

TS EN 12631 Fruit and vegetable juices-D-Lactic acid and lactic acid (lactate) content of enzymatic determination-Nad spectrometric method 

TS EN 12632 Fruit and vegetable juices - Enzymatic determination of acetic acid (acetate) content - Nad spectrometric method 19.02.2002160.20

TS 12636 Table fenugreek 

TS 12649 Maras ice cream 

TS 12669 Businesses - Slaughterhouses - Slaughterhouses - Classification - General rules

TS 12677 Mulberry fruit 

TS 12678 Plums 

TS 12679 Apricot fruit 

TS 12680 Grape pulp

TS 12714 Sunflower seeds - snack 

TS 12718 Cocoa drink - Powder 

TS 12719 Chestnut puree

TS EN 12823-2 Foodstuffs - Determination of vitamin a by high performance liquid chromatography - Part 2: Measurement of B-carotene 

TS EN 12830 Temperature loggers for refrigerated, deep-frozen / quick-frozen food and ice-cream - Tests, performance, suitability 

TS 12830 Workplaces - Potato chips manufacturing sites - General rules

TS EN 12851 + A1 Food processing machines - Food service attachments for machines with external drive hubs - Safety and hygiene regulations 

TS EN 12852 + A1 Food processing machines - Food processors and shredders - Mixers - Safety and hygiene regulations 

TS EN 12853 + A1 / AC Food processing machines - Hand shredder - Mixers and beaters - Safety and hygiene regulations

TS EN 12873-2 Effect of substances on waters intended for human consumption - Effects due to transition - Part 2: Test method for substances applied in non-metal and cement-free areas. 

TS EN 12875-2 Kitchenware - Resistance to machine washing - Part 2: Inspection of non-metallic goods 

TS EN 12875-1 Resistance of tableware to mechanical dishwashing - Part 1: Reference test method for household articles 

TS 12881 Organic farming - Plant growing rules - Seeded raisins

TS 12923 Organic farming-Plant growing rules-Fig 

TS 12924 Organic farming-Plant growing rules-Apricot 

TS 12928 Canned corn

TS 12901 Organic farming-Plant breeding rules-Pepper 

TS 12902 Organic farming-Plant growing rules-Tomato 

TS 12903 Organic farming-Plant growing rules-Cucumber 

TS 12904 Organic farming-Plant breeding rules-Citrus fruits 

TS 12905 Organic farming-Plant growing rules-Carrot 

TS 12906 Aquaculture-Salmon 

TS 12914 Pear nectar 

TS 12915 Canned pears

TS 12915 / T1 Canned pears 

TS 12916 Canned asparagus 

TS 12916 / T1 Canned asparagus 

TS 12923 Organic farming-Plant growing rules-Fig 

TS 12924 Organic farming-Plant growing rules-Apricot 

TS 12928 Canned corn 

TS 12928 / T1 Canned corn

tst 12929 Sachet strained black tea  

TS 12933 Herbal teas 

TS 12933 / T1 Herbal teas 

TS 12933 / T2 Herbal teas 

TS 12934 Organic farming-Plant growing rules-Poppy 

TS 12953 Bulgur preparation rules 

TS EN 12955 Foodstuffs - Determination of aflatoxin b1 and aflatoxin b1, b2, g1 and g2 in cereals, nuts and derived products 

TS EN ISO 12966-2: 2011 Animal and vegetable fats and oils- Gas chromatography of fatty esters methyl esters-Part 2: Preparation of methyl esters of fatty acids 

TS 12968 Soy sauce 

TS 12971 Businesses - Broiler breeding facilities - General rules 

TS EN 12980 Materials and materials in contact with foodstuffs - Catering services and non-metallic materials for industrial use - Test method for the determination of impact resistance

TS 12985 Jam-Low energy 

TS 12992 Business-Transfers-General rules 

TS 13013 Organic farming - Plant breeding rules - Seedless grapes 

TS 13014 Organic farming-Plant breeding rules-Potato

TS ENV 13070 Fruit and vegetable juices - Determination of stable carbon isotope ratio (13c / 12c) in fruit pulp - Isotope ratio mass spectrometry method 

TS 13109 Caper (capparis spp.) Bud 

TS 13120 Organic farming - Rules for processing organic products 

TS 13121 Meat and meat products - Determination of free fatty acids content 

TS 13122 Organic farming - Plant breeding rules - Quince 

TS 13123 Organic farming - Plant breeding rules - Plum 

TS 13124 Organic farming - Plant breeding rules - Cherry 

TS 13125 Organic farming - Plant growing rules - Cultivated mushrooms 

TSE CEN / TS 13130-10 Materials and goods in contact with foodstuffs - Restricted plastics - Part 10: Determination of acrylamide in food simulators 

TSE CEN / TS 13130-15 Materials and goods in contact with foodstuffs - Restricted plastics - Part 15: Determination of 1.3 butadiene in food simulators 

TSE CEN / TS 13130-16 Materials and goods in contact with foodstuffs - Restricted plastics - Part 16: Determination of caprolactam and capralactam salt in food simulators 

TSE CEN / TS 13130-17 Materials and goods in contact with foodstuffs - Restricted plastics - Part 17: Determination of carbonyl chloride in plastics 

TSE CEN / TS 13130-18 Materials and goods in contact with foodstuffs - Restricted plastics - Part 18: Dehydroxybenzene in food simulators, 1,3-Dehydroxybenzene-1,4-Dehydronoxybenzene-4,4-dehydroxybenzenesulphonylhydroxyphenyl 

TSE CEN / TS 13130-9 Materials and goods in contact with foodstuffs - Restricted plastics - Part 9: Determination of acetic acid, vinyl ester in food simulators 

TSE CEN / TS 13130-20 Materials and goods in contact with foodstuffs - Restricted plastics - Part 9 determination of acetic acid, vinyl ester in food simulators: 

TSE CEN / TS 13130-21 Materials and goods in contact with foodstuffs - Restricted plastics - Part Determination of epichloronidrin in 22 plastics 

TSE CEN / TS 13130-22 Materials and goods in contact with foodstuffs - Restricted plastics - Part 22 plastics for determination of ethylene oxide and propylene oxide 

TSE CEN / TS 13130-23 Materials and goods in contact with foodstuffs - Restricted plastics - Part 23: Determination of formaldehyde and hexamethylenetetramine in food simulators 

TSE CEN / TS 13130-24 Materials and goods in contact with foodstuffs - Restricted plastic materials - Part 24: Determination of maleic acid and maleic anhydride in food simulators Determination of ethylenediamine and hexamethylenediamine 

TSE CEN / TS 13130-25 Materials and goods in contact with foodstuffs - Restricted plastics - Part 25: Determination of methyl-1-Panten in food simulators 

TSE CEN / TS 13130-26 Materials and goods in contact with foodstuffs - Restricted plastics - Part 26: Determination of 1-Octene and tetrahydrofuran in food simulators 

TSE CEN / TS 13130-27 Materials and goods in contact with foodstuffs - Restricted plastics - Part 27: Determination of 2, 4, 6-Triamino-1,3,5 triazine in food simulators 

TSE CEN / TS 13130-28 Materials and goods in contact with foodstuffs - Restricted plastics - Part 28: Determination of 1,1,1-Trimethylolpropane in food simulators 

TS EN 13130-3 Food contact materials and products - Restrictions on plastics - Part 3: Determination of acrylonitrile in food and counterfeit foods 

TS EN 13130-4 Food contact materials and products - Restrictions on plastics - Part 4: Determination of 1,3-Butadiene in plastics 

TS EN 13130-8 Food contact materials and products - Restrictions on plastics - Part 8: Determination of isocyanates in plastics 

TSE CEN / TS 13130-11 Materials and goods in contact with foodstuffs - Restricted plastics - Part 11: Determination of aminoundecanoic acid in food simulators 

TSE CEN / TS 13130-12 Materials and goods in contact with foodstuffs - Restricted plastics - Part 12: Determination of 1, 3- Benzenedimethanamine in food simulators 

TSE CEN / TS 13130-13 Materials and goods in contact with foodstuffs - Restricted plastics - Part 13: Determination of 3,3 bis (3-Methyl-4-Hydroxyphenyl) -2-Indole in food simulators 

TSE CEN / TS 13130-14 Materials and goods in contact with foodstuffs - Restricted plastics - Part 14: Determination of 3,3 bis (3-Methyl-4-Hydroxyphenyl) -2-Indole in food simulators 

TSE CEN / TS 13130-19 Materials and goods in contact with foodstuffs - Restricted plastics - Part 19: Determination of dimethylaminoethanol in food simulators 

TS EN ISO 13130: 2011 Laboratory glassware-Desiccators 

TS 13138 Triticale 

TS 13143 Foods - Gluten-reduced and gluten-free 

TS 13152 Organic farming - Plant breeding rules - Egypt 

TS 13153 Organic farming - Plant breeding rules - Chickpea 

TS 13159 Turkey piece meats - Flaked and capped - Seasoned 

TS 13159 / T1 Turkey piece meats - Flaked and sealed - Seasoned 

TS 13162 Super cooling methods in fish 

TS 13186 Blackbird (prunus lauracerasus l.) 

TS EN 13189 Acetic acid - used in foods - from non-agricultural substances - recipes, properties, marking 

TS EN 13189 / AC Acetic acid - Used in foods - From non-agricultural substances - Recipes, specifications, marking 

TS 13191 Broccoli (brassica oleracea l.) 

Fatty foods - Determination of bromide residues - Part 13191: Determination of total bromide in terms of inorganic bromide TS EN 1-1 

TS EN 13191-2 Fat-free foods - Determination of bromide residues - Part 2: Determination of inorganic bromide

TS 13192 Cress 

TS 13194 Chickpeas 

TS EN 13196 Fruit and vegetable juices - Determination of total sulfur dioxide by distillation 

TS 13198 Fish oil - Liquid

TS 13208 Tas kebab canned food 

TS 13208 / T1 Canned kebab - Ready meal 

TS 13208 tst T1 Canned kebab - Ready meal  

TS 13209 tst T1 Canned shepherd kebab - Ready-to-eat  

TS 13209 Shepherd kebab canned food 

TS 13209 / T1 Shepherd kebab canned food 

TS 13210 / tstT1 Roasted canned food - Ready meal  

TS 13210 Roasted canned food - Ready meal 

TS 13232 Processed peanuts 

TS 13237 Mango (mangifera indica l.) 

TS 13255 Rhubarb (rheum rhaponticum l.) 

TS EN 13258 Materials and substances in contact with foodstuffs - Test methods for crazing resistance of ceramic materials 

TS 13262 Determination of plant sugars in honey (c4) - Continuous flow method 

TS 13269 Ready-to-cook revan - in powder form

TS ISO 13301 Sensory analysis - Methodology - General guideline for the measurement of odor, flavor and taste detection thresholds with three-choice forced selection (3 szs)

TS 13359 Honey-Fructose, glucose, sucrose, turanose and maltose content determination - High performance liquid chromatography (HPLC) method 13.03.2008180.10

TS 13360 Determination of honey-free acid content 

TS 13363 Determination of honey-relative pollen content 

TS 13364 Honey-Diastase activity assay 

TS 13365 Honey-Water content determination - Refractometric method

TS EN ISO 13366-1 Milk - Counting somatic cells - Part 1: Microscopic method (reference method) 

TS EN ISO 13366-2 Milk - Counting somatic cells - Part 2: Electronic particle counter method 

TS EN ISO 13366-2 / AC Milk - Somatic cell counting - Part 2: Guide for Fluoro-Opto-Electronic counter operations 

Milk - Counting somatic cells - Part 13366: Microscopic method (reference method) 

TS 13366 Honey - Determination of electrical conductivity 

TS 13375 Cakes - simple, seasoned and filled 

TS 13375 / T1 Cakes - simple, seasoned and filled 

TS 13375 / T1 Cakes - simple, seasoned and filled  

TS 13375 / T2 Cakes - simple, seasoned and filled 

TS 13377 Mung beans

TS 13382 Arugula 

TS 13384 Ready to cook desserts-Prepared by adding milk-Powder 

TS 13389 Ready to cook ashura mixture 

TS EN 13389 + A1 Food processing machines - Horizontal shaft mixers - Safety and hygiene regulations 

TS 13389 / T1 Ready to cook ashura mixture

TS EN 14177 Foodstuffs - Determination of patulin in clear and cloudy apple juice and apple puree - Hplc cleaning with liquid / liquid dispersion 

TS EN 14177 Foodstuffs - Determination of patulin in clear and cloudy apple juice and apple puree - Hplc cleaning with liquid / liquid dispersion 

TS EN 14185-1 Fat-free food - Determination of N-Methylcarbamate residue - Part 1: HPLC method with Kfö cleaning 

TS EN 14185-1 Fat-free food - Determination of N-Methylcarbamate residue - Part 1: HPLC method with Kfö cleaning

TS EN 14392 Aluminum and aluminum alloys - Determination of properties of products in contact with food anodized oxidation 

TS EN 14481 Materials and materials in contact with foodstuffs - Plastics - Test methods for the determination of oil contact 

TS EN ISO 14501 Milk and milk powder - Determination of aflatoxin m1 content - Cleaning by immunoaffinity chromatography and determination by high performance liquid chromatography 

TS EN 14526 Workplace atmosphere - Diesel particulate matter detection - General requirements 

TS EN 14538 Animal and vegetable fat derivatives - Fatty acid methyl esters (yame) - Determination of calcium, potassium, magnesium and sodium - Optical emission spectral analysis with inductively coupled plasma spectrometer (ıc cp oes) 24.12.2007200.10

TS EN 14546 Foodstuffs - Determination of trace elements - Determination of total arsenic by hydride generation atomic absorption spectrometry (hgaas) after dry combustion 16.02.2006050

TS EN 14573 Foodstuffs - Determination of 3-Monochloropropane-1,2-Diol by Gc / ms method 

TS EN 14627 Foodstuffs - Determination of trace elements - Determination of total arsenic and selenium by hydride generation atomic absorption spectrometer (hgaas) after pressure coupling 16.02.2006050

TS EN ISO 14637 Milk - Determination of urea content - Enzymatic method using Ph difference (reference method) 

TS EN 14655 + A1 Food processing machines - Baguette slicers - Safety and hygiene requirements 

TS EN 14663 Foodstuffs - Determination of b6 vitamin (including glycosylated forms) by HPLC 

tst EN ISO 14673-1 Milk and dairy products-Nitrate and nitrite content determination-Part 1: Cadmium reduction and spectrometric method  

tst EN ISO 14673-1 Milk and dairy products-Nitrate and nitrite content determination-Part 1: Cadmium reduction and spectrometric method  

tst EN ISO 14673-2 Milk and dairy products - Determination of nitrate and nitrite content - Part 2: Method using split flow analysis (conventional method)  

tst EN ISO 14673-3 Milk and dairy products - Determination of nitrate and nitrite content - Part 3: Cadmium reduction or even dialysis flow injection analysis (conventional method)  

TS EN ISO 14673-1 Milk and dairy products-Determination of nitrate and nitrite content-Part 1: Cadmium reduction and spectrometric method 

Milk and dairy products - Determination of nitrate and nitrite content - Part 14673: Cadmium reduction and even dialysis flow injection analysis (conventional method) TS EN ISO 3-3

TS EN ISO 14891 Milk and dairy products - Determination of nitrogen content - Conventional process using incineration according to Dumas principle 

TS ISO 14892 Skimmed milk powder - Determination of vitamin d content by high performance liquid chromatography 

TS EN 14944-3 The effect of cementitious products on human consumption waters - Test methods - Part 3: Release of substances from factory-made cementitious products 

TS EN 14957 + A1 Food processing machines - Conveyor dishwashing machines - Safety and hygiene rules 

TS EN 14958 + A1 Food processing machines - Semolina and flour grinding and processing machines - Safety and hygiene regulations 

TS EN 15054 Fat-free foods - Determination of chlormequat and mepiquat - Lc-Ms method 

TS EN 15055 Fat-free foods - Determination of chlormequat and mepiquat - Lc-Ms / ms method 

TS EN 15086 Foodstuffs - Determination of isomalt, lacttitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs 

TS EN 15136 Materials in contact with foodstuffs - Some epoxy derivatives subject to limitation - Determination of badge, bfdge and their hydroxy and chlorinated derivatives in foods 

TS EN 15137 Food contact materials - Some epoxy derivatives that need to be limited - Determination of noge and hydroxy and chlorinated derivatives 

TS EN ISO 15141-1 Foodstuffs - Determination of ochratoxin a (ochratoxin a) in cereals and cereals - Part 1: High-performance liquid chromatographic method with silicagel pretreatment

TS ISO 15323 Milk powder protein products - Determination of nitrogen solubility index 

TS ISO 15323 Milk powder protein products - Determination of nitrogen solubility index 

TS ISO 15323 Milk powder protein products - Determination of nitrogen solubility index 

TS EN 15517 Foodstuffs - Determination of trace elements - Determination of arsenic in marine algae by hydride producing atomic absorption spectrometry (aas) after acid extraction 

TS EN 15519 Preparation of paper and cardboard-organic solvent extracts in contact with food 

TS EN 15585 Cereals and grains - Durum wheat (t. Durum desf.) - Percentage determination of Mitadine grain and calculation of the percentage of vitreous grains

TS ISO 15598 Determination of tea-raw fiber content 

TS EN 15607 Foodstuffs - Determination of d-Biotin by HPLC 

TS EN 15633-1 Foodstuffs - Determination of food allergens by immunological methods - Part 1: General rules 

TS EN 15637 Vegetable origin foods - Determination of pesticide residues using lc-Ms / ms following methanol extraction and diatomaceous soil cleaning 

TS EN 15662 Vegetable origin foods - Determination of pesticide residues using gc-Ms and / or lc-Ms / ms following acetonitrile extraction / partitioning and scavenging by scattering - Quechers method

TS EN 15774: 2010 Food processing machines - Machines for the preparation of fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene rules 

Animal and vegetable fats and oils - Determination of stigmastadienes in vegetable oils - Part 15788: Capillary column gas chromatography method (reference method) TS EN ISO 1-1 

TS EN ISO 15788-2 Animal and vegetable fats and oils - Determination of stigmastadienes in vegetable oils - Part 2: High performance liquid chromatography (hplc) method 

TS ISO 15793 Durum wheat semolina - Determination of sieve 

TS EN 15829 Foodstuffs - Determination of ochratoxin a (ochratoxin a) in currant, grape, dried fruit mixture and dried fig - High performance liquid chromatography method with fluorescence detection and mmunoaffinite column cleaning 

TS EN 15829 Foodstuffs - Determination of ochratoxin a (ochratoxin a) in currant, grape, dried fruit mixture and dried fig - High performance liquid chromatography method with fluorescence detection and mmunoaffinite column cleaning 

TS EN 15835 Foodstuffs - Determination of ochratoxin a (ochratoxin a) in cereals and cereals based foods for infants and young children - High performance liquid chromatography method with fluorescence detection and mmunoaffinite column cleaning 

TS EN 15835 Foodstuffs - Determination of ochratoxin a (ochratoxin a) in cereals and cereals based foods for infants and young children - High performance liquid chromatography method with fluorescence detection and mmunoaffinite column cleaning

TS EN 15842 Foodstuffs - Search for food allergens - General issues and verification of methods 

TS EN 15845 Paper and cardboard - Determination of cytotoxicity of aqueous extracts 

TS EN 15851 Foodstuffs - Determination of aflatoxin b1 for cereal-derived infants and children's food - High-performance liquid chromatography chromatography with immunoaffinity retrieval method 

TS ISO 15884 Milk fat - Preparation of fatty acid methyl esters 

TS ISO 15885 Milk fat - Determination of fatty acid composition by gas-liquid chromatography 

TS EN 15890 Foodstuffs - Determination of patulin in fruit juice and juice based purees for infants and children - Liquid / liquid - hplc method with solid phase extraction and UV determination 

TS EN 15890 Foodstuffs - Determination of patulin in fruit juice and juice based purees for infants and children - Liquid / liquid - hplc method with solid phase extraction and UV determination 

TS EN 15890 Foodstuffs - Determination of patulin in fruit juice and juice based purees for infants and children - Liquid / liquid - hplc method with solid phase extraction and UV determination 

TS EN 15891 Foodstuffs - Determination of deoxynivalenol in cereals and cereal products for infants and children - Reconversion hplc method with column retrieval by immunoaffinity 

TS EN 15891 Foodstuffs - Determination of deoxynivalenol in cereals and cereal products for infants and children - Reconversion hplc method with column retrieval by immunoaffinity

TS EN ISO 16931 Animal and vegetable fats and oils - Determination of polymerized triacylglycerol content by high performance size exclusion chromatography (hpsec) 

TS EN ISO 17059 Oilseeds - Oil extraction and preparation of methyl esters of triglyceride fatty acids for analysis by gas chromatography (rapid method) 

TS EN ISO 17678 Milk and dairy products - Determination of the purity of milk fat by gas chromatographic analysis of triglycerides (reference method) 

TS EN ISO 17678 Milk and dairy products - Determination of the purity of milk fat by gas chromatographic analysis of triglycerides (reference method)

TS EN ISO 21415-1 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by hand washing method 

TS EN ISO 21415-3 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by oven drying 

TS EN ISO 21415-4 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by fast drying method 

TS EN ISO 21469 Safety in machines - Accidental contact of products with lubricants - Hygiene 

TS EN ISO 21569 Foodstuffs - Analysis methods for the detection of genetically modified organisms and related products - Qualitative methods based on nucleic acid 

TS EN ISO 21571 Foodstuffs - Analysis methods for the identification of genetically modified organisms and derived products - Nucleic acid extraction

TS EN ISO 22160 Milk and milk based beverages - Determination of alkaline phosphate activity - Enzymatic photo-active system (epas) method 

TS EN ISO 22959 Animal and vegetable fats and oils-Polycyclic aromatic hydrocarbons 

TS EN ISO 23275-1 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 1: Determination of the presence of cocoa butter equivalents 

TS EN ISO 23275-1 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 1: Determination of the presence of cocoa butter equivalents 

TS EN ISO 23275-2 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 2: Determination of the amount of cocoa butter equivalents 

TS EN ISO 23275-2 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 2: Determination of the amount of cocoa butter equivalents 

TS ISO 23392 Fresh and fast-frozen corn and peas - Determination of alcohol-insoluble solids content