🇨🇿 Státní zemědělská a potravinářská inspekce PL
Food & beverages
Státní zemědělská a potravinářská inspekce is a laboratory accredited by ČIA under number 1058.8 (Brno, Czech Republic). Its accreditation scope covers 106 test methods in the following areas: Food & beverages. Test objects include: Wine, Foods, Honey, Spirit drinks.
At a glance
- Accreditation number: ČIA 1058.8
- Methods in scope: 106
- Types of test objects: 45
- City: Brno, Czech Republic
- Valid until: 25-08-2028
- Accreditation number
- 1058.8
- Accreditation body
- ČIA
- Address
- Květná 504/15, 603 00 Brno
- City
- Brno, Czech Republic
- Division
- Wydział Laboratorium Badawczego Inspektoratu w Brnie
- Valid until
- 25-08-2028
What this laboratory tests (45)
- Wine — 17 methods
- Foods — 15 methods
- Honey — 10 methods
- Spirit drinks — 9 methods
- Grapevine products — 5 methods
- Fruit wines, other wines, malt wines, mead, other alcoholic beverages — 3 methods
- Soft drinks — 3 methods
- Alcoholic beverages — 2 methods
- Beverages — 2 methods
- Food packaging — 2 methods
- Fruit wines, other wines, malt wines, mead, other alcoholic beverages, spirit drinks — 2 methods
- Wine, must — 2 methods
- Wine, musts — 2 methods
- Aroma and flavour substances — 1 method
- Beer — 1 method
- and 30 more
Certificate information
- Certificate date
- 08.04.2026
Accreditation scope — test methods (106)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Test methods | |||||
| 1 | Grapevine products | Determination of the stable hydrogen isotope ratio D/H at the methyl and methylene groups of ethanol by nuclear magnetic resonance (SNIF-NMR), determination of enrichment of natural alcohol content and detection of sweetening from the determined values Regulated area: Tests |
Metoda SZPI 4902 (OIV-MA-AS311-05) | ||
| 2 | Grapevine products | Determination of the stable carbon isotope ratio 13C/12C (expressed as δ13C) in ethanol by isotope ratio mass spectrometry (IRMS), determination of enrichment of natural alcohol content and detection of sweetening from the determined values Regulated area: Tests |
Metoda SZPI 4901 (OIV-MA-AS312-06) | ||
| 3 | Alcoholic beverages | Determination of the stable carbon isotope ratio 13C/12C (expressed as δ13C) in ethanol by IRMS and detection of the botanical origin of the spirit from the determined values Regulated area: Tests |
Metoda SZPI 4904 (OIV-MA-BS-22) | ||
| 4 | Grapevine products | Determination of the stable oxygen isotope ratio 18O/16O (expressed as δ18O) in water by IRMS and determination of added water by the equilibration method from the determined values Regulated area: Tests |
Metoda SZPI 4903 (OIV-MA-AS2-12) | ||
| 5 | Alcoholic beverages | Determination of the stable hydrogen isotope ratio D/H at the methyl and methylene groups of ethanol by SNIF-NMR and verification of the declared botanical origin of the spirit from the determined values Regulated area: Tests |
Metoda SZPI 4905 (OIV-MA-BS-23) | ||
| 6 | Fruit juices | Determination of the stable hydrogen isotope ratio D/H at the methyl and methylene groups of ethanol by SNIF-NMR and detection of the botanical origin of sugars from the determined values Regulated area: Tests |
Metoda SZPI 4907 (AOAC Official Method 995.17) | ||
| 7 | Honey | Determination of the stable carbon isotope ratio 13C/12C (expressed as δ13C) in honey and in protein isolated from honey by IRMS and determination of C4 sugar content from the determined values Regulated area: Tests |
Metoda SZPI 4908 (AOAC Official Method 998.12) | ||
| 8 | Fruit juices, natural sweeteners | Determination of the stable carbon isotope ratio 13C/12C (expressed as δ13C) in ethanol by IRMS and detection of the botanical origin of sugars from the determined values Regulated area: Tests |
Metoda SZPI 4909 (AOAC Official Method 2004.01) | ||
| 9 | Sparkling wines | Determination of the stable carbon isotope ratio 13C/12C (expressed as δ13C) in carbon dioxide by IRMS and detection of exogenous CO2 from the determined values Regulated area: Tests |
Metoda SZPI 4910 (OIV-MA-AS314-03) | ||
| 10 | Grapevine products | Determination of the stable oxygen isotope ratio 18O/16O and stable carbon isotope ratio 13C/12C (expressed as δ18O and δ13C) in water and ethanol by IRMS, determination of the stable hydrogen isotope ratio D/H at the methyl and methylene groups of ethanol by SNIF-NMR and verification of geographical origin against the declared origin by statistical analysis of the determined values Regulated area: Tests |
Metoda SZPI 4911 (OIV-MA-AS2-12; OIV-MA-AS312-06; OIV-MA-AS311-05) | ||
| 11 | Honey | Determination of the stable carbon isotope ratio 13C/12C (expressed as δ13C) of saccharides by LC-IRMS and detection of the origin of saccharides by calculation from the determined values Regulated area: Tests |
Metoda SZPI 4912 | ||
| 12 | Honey | Authenticity assessment based on profiling and determination of main components by quantitative 1H-NMR fructose glucose fructose/glucose ratio sucrose turanose maltose melezitose maltotriose gentiobiose raffinose mannose citric acid malic acid quinic acid alanine aspartic acid glutamine leucine proline valine tyrosine phenylalanine 2,3-butanediol 5-hydroxymethylfurfural acetic acid acetoin ethanol lactic acid formic acid fumaric acid pyruvic acid succinic acid 3-phenyllactic acid methylglyoxal dihydroxyacetone kynurenic acid shikimic acid Regulated area: Tests |
Metoda SZPI 4914 (manuál firmy Bruker Biospin GmbH) | ||
| 13 | Wine | Determination of markers for detecting adulteration by addition of synthetic glycerol by gas chromatography with MS detection 3-methoxy-1,2-propanediol cis-2-hydroxymethyl-1,4-dioxepane trans-2-hydroxymethyl-1,4-dioxepane cis-2,5-bis(hydroxymethyl)-1,4-dioxane trans-2,5-bis(hydroxymethyl)-1,4-dioxane cis-2,6-bis(hydroxymethyl)-1,4-dioxane trans-2,6-bis(hydroxymethyl)-1,4-dioxane Regulated area: Tests |
Metoda SZPI 4810 (OIV-MA-AS315-15) | ||
| 14 | Wine, spirit drinks | Determination of ethylene glycol by gas chromatography with FID detection Regulated area: Tests |
Metoda SZPI 4824 | ||
| 15 | Spirit drinks | Determination of methanol and volatile substances by gas chromatography with FID detection 1,1-diethoxyethane 2-methylbutan-1-ol 3-methylbutan-1-ol ethyl acetate butan-1-ol butan-2-ol 2-methylpropan-1-ol propan-1-ol acetaldehyde Regulated area: Tests |
Metoda SZPI 4818 (Nařízení Komise (ES) č. 2870/2000, příloha, metoda III) | ||
| 16 | Wine | Determination of methanol by gas chromatography with FID detection Regulated area: Tests |
OIV-MA-AS312-03A | ||
| 17 | Spirit drinks | Determination of 2-propanol by gas chromatography with FID detection Regulated area: Tests |
Metoda SZPI 4820 (OIV-MA-BS-20) | ||
| 18 | Wine | Determination of gamma-lactones for detecting adulteration by addition of synthetic flavouring by chiral gas chromatography with MS detection decano-1,4-lactone undecano-1,4-lactone dodecano-1,4-lactone Regulated area: Tests |
Metoda SZPI 4821 | ||
| 19 | Groats, rice, millet, buckwheat, pulses | Sensory testing Regulated area: Tests |
ČSN 56 0520-3 | ||
| 20 | Aroma and flavour substances | Sensory testing Regulated area: Tests |
ČSN 56 0198, čl. 10-19 | ||
| 21 | Mayonnaises | Sensory testing Regulated area: Tests |
ČSN 58 0170-2 | ||
| 22 | Butter | Sensory testing Regulated area: Tests |
ČSN 57 0108, čl. 21-25 | ||
| 23 | Honey | Sensory testing Regulated area: Tests |
ČSN 57 0190, čl. 8, 9 | ||
| 24 | Dairy products | Sensory testing Regulated area: Tests |
ČSN 57 0105, čl. 17, 40, 49 | ||
| 25 | Milk, dairy products | Sensory testing Regulated area: Tests |
ČSN 57 0530, čl. 31-36 | ||
| 26 | Milling products | Sensory testing Regulated area: Tests |
ČSN 56 0512-3 | ||
| 27 | Frozen products | Sensory testing Regulated area: Tests |
ČSN 56 0290-3 | ||
| 28 | Frozen dairy products | Sensory testing Regulated area: Tests |
ČSN 57 0106, čl. 16 | ||
| 29 | Soft drinks | Sensory testing Regulated area: Tests |
ČSN 56 0240-2 | ||
| 30 | Fish, fish products, canned fish | Sensory testing Regulated area: Tests |
ČSN 57 0146, čl. 11-16 | ||
| 31 | Cheeses, curd, creams, spreads | Sensory testing Regulated area: Tests |
ČSN 57 0107, čl. 10 | ||
| 32 | Pasta | Sensory testing Regulated area: Tests |
ČSN 56 0115, čl. 16-23 | ||
| 33 | Confectionery products | Sensory testing Regulated area: Tests |
ČSN 56 0130, čl. 26, 27 | ||
| 34 | Fruit and vegetable products | Sensory testing Regulated area: Tests |
ČSN 56 0246-3 | ||
| 35 | Canned poultry and game | Sensory testing Regulated area: Tests |
ČSN 57 0135:1965, čl. 8, 9 | ||
| 36 | Ice creams | Sensory testing Regulated area: Tests |
ČSN 56 0140, čl. 20 | ||
| 37 | Spirit drinks | Sensory testing Regulated area: Tests |
ČSN 56 0210-2, kap. II., III., IV. | ||
| 38 | Beer | Sensory testing Regulated area: Tests |
ČSN 56 0186-2 | ||
| 39 | Foods, agricultural products | Sensory testing appearance (purity) colour shape consistency odour taste Regulated area: Tests |
Metoda SZPI 4900 (ČSN EN ISO 8589; ČSN EN ISO 5492) | ||
| 40 | Foods | Sensory analysis. Methodology. Paired comparison test Regulated area: Tests |
ČSN EN ISO 5495 | ||
| 41 | Foods | Sensory analysis. Methodology. Triangle test Regulated area: Tests |
ČSN EN ISO 4120 | ||
| 42 | Foods | Sensory analysis. Methodology. Duo-trio test appearance (purity) colour shape consistency odour taste Regulated area: Tests |
ČSN EN ISO 10399 | ||
| 43 | Foods | Sensory analysis. Methodology. Ranking Regulated area: Tests |
ČSN ISO 8587 | ||
| 44 | Foods | Sensory analysis. Methodology. Texture profile Regulated area: Tests |
ČSN ISO 11036 | ||
| 45 | Wine | Sensory testing appearance colour aroma taste effervescence Regulated area: Tests |
Metoda SZPI 0416 (ČSN 56 0216; ČSN EN ISO 8589) | ||
| 46 | Wine | Determination of elements by inductively coupled plasma mass spectrometry calcium copper iron potassium magnesium manganese sodium lead zinc phosphorus aluminium arsenic cadmium tin chromium selenium molybdenum titanium lithium nickel mercury Regulated area: Tests |
Metoda SZPI 4714 (OIV-MA-AS323-07) | ||
| 47 | Foods, agricultural products, additives, psychomodulatory substances | Determination of elements by inductively coupled plasma mass spectrometry calcium copper iron potassium magnesium manganese sodium lead zinc phosphorus aluminium arsenic cadmium tin chromium selenium molybdenum titanium lithium nickel mercury sodium chloride (calculated), titanium dioxide (calculated) Regulated area: Tests |
Metoda SZPI 4715 (ČSN EN 13805; ČSN EN 15763) | ||
| 48 | Foods, agricultural products, additives | Determination of dry matter by gravimetry Regulated area: Tests |
Metoda SZPI 5050 (ČSN 56 0611; ČSN ISO 11294; ČSN ISO 7513; ČSN 56 0160-3; ČSN EN ISO 1666) | ||
| 49 | Foods | Determination of benzoic and sorbic acid by HPLC with UV detection benzoic acid sorbic acid Regulated area: Tests |
Metoda SZPI 4801 (Kocourek V. et al: Metody stanovení cizorodých látek v potravinách – Laboratorní příručka, 3. díl, Praha 1992) | ||
| 50 | Wine, musts | Determination of benzoic and sorbic acid by HPLC with UV detection benzoic acid sorbic acid Regulated area: Tests |
Metoda SZPI 4842 (OIV-MA-AS313-20) | ||
| 51 | Foods | Determination of acesulfame K, aspartame and saccharin by high performance liquid chromatography acesulfame K aspartame saccharin Regulated area: Tests |
ČSN EN 12856 | ||
| 52 | Foods | Determination of sweeteners by UHPLC/MS acesulfame K aspartame saccharin sucralose Regulated area: Tests |
Metoda SZPI 4807 | ||
| 53 | Foods | Determination of synthetic food colours by HPLC with spectrophotometric detection in the visible region tartrazine quinoline yellow sunset yellow FCF azorubine amaranth Ponceau 4R erythrosine red 2G Allura Red AC patent blue V indigotine brilliant blue FCF green S brilliant black BN Regulated area: Tests |
Metoda SZPI 4831 | ||
| 54 | Wine, musts | Determination of sugars by HPLC with refractive index detection and energy value by calculation from nutrient content fructose glucose sucrose maltose lactose glycerol invert sugar energy value calculated from: actual alcohol content, sugar content (glucose and fructose, sucrose), total acids (total acidity) and glycerol content (calculated) Regulated area: Tests |
Metoda SZPI 4840 (OIV-MA-AS311-03; Nařízení (EU) č. 1169/2011) | ||
| 55 | Foods | Determination of sugars by HPLC with refractive index detection fructose glucose sucrose maltose lactose invert sugar Regulated area: Tests |
Metoda SZPI 4838 (OIV-MA-AS311-03; Harmonised methods of the international honey commission, 2009, kap. 7.2; ČSN 57 0192; Nařízení Komise (ES) č. 2870/2000, příloha, metoda VIII) | ||
| 56 | Wine | Determination of citric acid by HPLC with UV detection Regulated area: Tests |
Metoda SZPI 4841 (OIV-MA-AS313-04) | ||
| 57 | Foods | Determination of organic acids by HPLC with UV detection citric acid tartaric acid malic acid succinic acid lactic acid Regulated area: Tests |
Metoda SZPI 4836 (OIV-MA-AS313-04) | ||
| 58 | Foods | Determination of 5-hydroxymethylfurfural, furfural and 5-methylfurfural by HPLC with UV detection 5-hydroxymethylfurfural furfural 5-methylfurfural Regulated area: Tests |
Metoda SZPI 4816 (OIV-MA-F1-02) | ||
| 59 | Foods | Identification of the origin of anthocyanins by “fingerprinting chromatography” Regulated area: Tests |
Metoda SZPI 4817 | ||
| 60 | Honey | Determination of hydroxymethylfurfural by HPLC with UV detection Regulated area: Tests |
Harmonised methods of the international honey commission, 2009, kap. 5; ČSN 57 0191 | ||
| 61 | Beverages | Determination of phloridzin by HPLC with UV detection Regulated area: Tests |
Metoda SZPI 4805 (Soukupová V., Disertační práce, VŠCHT Praha 2007) | ||
| 62 | Foods | Determination of hydroxymethylfurfural by UHPLC with UV detection Regulated area: Tests |
Metoda SZPI 4806 (Harmonised methods of the international honey commission, 2009, kap. 5; ČSN 57 0191) | ||
| 63 | Foods, ready meals, beverages | Determination of mass, volume and mass fraction of individual components Regulated area: Tests |
Metoda SZPI 0414 (ČSN 57 0146-3; ČSN 58 0120, čl. 16, 17, 18, 19) | ||
| 64 | Foods, ready meals, beverages, agricultural products | Determination of net mass of the consumer package, content of solid and liquid parts, mass fraction of components, drained mass, product filling, volume of consumer package content, number of tablets in the consumer package Regulated area: Tests |
Metoda SZPI 0415 (ČSN 57 0146-3; ČSN 58 0120, čl. 16, 17, 18, 19) | ||
| 65 | Food packaging | Determination of letter height and packaging area letter height digit height letter width digit width largest surface Regulated area: Tests |
Metoda SZPI 0434 (ČSN EN 15947-4, čl. 6.7.2; ČSN 77 0511) | ||
| 66 | Food packaging | Visual description of packaging Regulated area: Tests |
Metoda SZPI 5000 (ČSN EN ISO 13299, čl. 5.1, 5.6) | ||
| 67 | Honey | Determination of diastase activity by the Phadebas method Regulated area: Tests |
Harmonised methods of the international honey commission, 2009, kap. 6.2; návod firmy Phadebas AB | ||
| 68 | Honey | Determination of insoluble matter by gravimetry Regulated area: Tests |
Harmonised methods of the international honey commission, 2009, kap. 8 | ||
| 69 | Honey | Determination of moisture by refractometry Regulated area: Tests |
Harmonised methods of the international honey commission, 2009, kap. 1 | ||
| 70 | Honey | Determination of electrical conductivity Regulated area: Tests |
Harmonised methods of the international honey commission, 2009, kap. 2 | ||
| 71 | Honey | Determination of pH and free acidity by potentiometry pH free acidity Regulated area: Tests |
Harmonised methods of the international honey commission, 2009, kap. 4 | ||
| 72 | Beverages | Determination of alkalinity by titration Regulated area: Tests |
Metoda SZPI 0426 (ČSN ISO 1388-2) | ||
| 73 | Soft drinks | Determination of dry matter by refractometry Regulated area: Tests |
ČSN 56 0240-3 | ||
| 74 | Soft drinks | Determination of acidity by titration Regulated area: Tests |
ČSN 56 0240-5 | ||
| 75 | Fruit and vegetable juices | Determination of acidity by titration Regulated area: Tests |
ČSN EN 12147 | ||
| 76 | Carbonated beverages | Determination of overpressure by manometer Regulated area: Tests |
Metoda SZPI 5010 (ČSN 56 0240-4) | ||
| 77 | Foods | Identification of synthetic food colours by TLC Regulated area: Tests |
Metoda SZPI 4802 (OIV-MA-AS315-08) | ||
| 78 | Frozen foods, fruit and vegetable products | Determination of soluble solids content by refractometry Regulated area: Tests |
ČSN ISO 2173 | ||
| 79 | Grapevine products | Determination of actual alcohol content using a hydrostatic balance after distillation and total alcohol by calculation from measured values actual alcohol total alcohol (calculated) Regulated area: Tests |
Metoda SZPI 0423 (OIV-MA-AS311-01; OIV-MA-AS311-02; OIV-MA-AS311-03) | ||
| 80 | Wine | Determination of density and relative density at 20 °C by pycnometry Regulated area: Tests |
OIV-MA-AS2-01A | ||
| 81 | Wine | Determination of actual alcohol content by pycnometry after distillation Regulated area: Tests |
OIV-MA-AS312-01 | ||
| 82 | Wine | Determination of total acidity by titration Regulated area: Tests |
OIV-MA-AS313-01 | ||
| 83 | Wine | Determination of volatile acids by titration after distillation Regulated area: Tests |
OIV-MA-AS313-02 | ||
| 84 | Fruit wines, other wines, malt wines, mead, other alcoholic beverages | Determination of volatile acids by titration after distillation Regulated area: Tests |
Metoda SZPI 0432 (OIV-MA-AS313-02) | ||
| 85 | Wine, fruit and vegetable products, fruit and vegetable juices, beer | Determination of pH by potentiometry Regulated area: Tests |
Metoda SZPI 5060 (OIV-MA-AS313-15; ČSN ISO 1842; ČSN EN 1132; ČSN 56 0186-7) | ||
| 86 | Wine, must | Determination of sulphur dioxide by titration Regulated area: Tests |
OIV-MA-AS323-04B | ||
| 87 | Fruit wines, other wines, malt wines, mead, other alcoholic beverages, spirit drinks | Determination of sulphur dioxide by titration Regulated area: Tests |
Metoda SZPI 0428 (OIV-MA-AS323-04B) | ||
| 88 | Wine | Determination of actual alcohol content using a hydrostatic balance after distillation Regulated area: Tests |
OIV-MA-AS312-01 | ||
| 89 | Must, grape must, concentrated grape must, rectified concentrated grape must | Refractometric determination of sugar content Regulated area: Tests |
OIV-MA-AS2-02 | ||
| 90 | Wine, must | Determination of sulphur dioxide by titration after distillation Regulated area: Tests |
OIV-MA-AS323-04A1; OIV-MA-AS323-04A2 | ||
| 91 | Fruit wines, other wines, malt wines, mead, other alcoholic beverages, spirit drinks | Determination of sulphur dioxide by titration after distillation Regulated area: Tests |
Metoda SZPI 0429 (OIV-MA-AS323-04A1; OIV-MA-AS323-04A2) | ||
| 92 | Wine | Determination of citric acid enzymatically with spectrophotometric detection using the Megazyme K-CITR kit Regulated area: Tests |
Metoda SZPI 0424 (OIV-MA-AS313-09; návod firmy Megazyme) | ||
| 93 | Wine | Determination of D-glucose and D-fructose enzymatically with spectrophotometric detection using the Megazyme K-FRUGL kit D-glucose D-fructose Regulated area: Tests |
Metoda SZPI 0425 (OIV-MA-AS311-02; návod firmy Megazyme) | ||
| 94 | Wine | Determination of density by pycnometry and extract by calculation from measured values density total dry extract (calculated), sugar-free extract (calculated) Regulated area: Tests |
OIV-MA-AS2-03B | ||
| 95 | Wine | Determination of overpressure by aphrometer Regulated area: Tests |
OIV-MA-AS314-02 | ||
| 96 | Fruit wines, other wines, malt wines, mead, other alcoholic beverages | Determination of alcohol content using a hydrostatic balance after distillation Regulated area: Tests |
Metoda SZPI 0430 (OIV-MA-AS312-01) | ||
| 97 | Fruit wines, other wines, malt wines, mead, other alcoholic beverages | Determination of alcohol content by pycnometry after distillation Regulated area: Tests |
Metoda SZPI 0431 (OIV-MA-AS312-01; ČSN 56 0216:1987, část 4) | ||
| 98 | Wine | Determination of maltose, sucrose and D-glucose enzymatically with spectrophotometric detection using the Megazyme K-MASUG kit maltose sucrose D-glucose Regulated area: Tests |
Metoda SZPI 0433 (návod firmy Megazyme) | ||
| 99 | Wine, mead | Determination of sugars (glucose and fructose) using a multiparameter automatic analyser and a Thermo Fisher Scientific enzymatic kit by spectrophotometry glucose fructose Regulated area: Tests |
Metoda SZPI 0435 (OIV-MA-AS311-02; OIV-OENO-391-2010; návod firmy Thermo Fisher Scientific) | ||
| 100 | Wine | Determination of citric acid using a multiparameter automatic analyser and a Thermo Fisher Scientific enzymatic kit by spectrophotometry Regulated area: Tests |
Metoda SZPI 0436 (OIV-MA-AS313-09; OIV-OENO-391-2010; návod firmy Thermo Fisher Scientific) | ||
| 101 | Spirit drinks | Determination of alcohol content after distillation Regulated area: Tests |
Nařízení Komise (ES) č. 2870/2000, příloha, metoda I-A, C | ||
| 102 | Spirit drinks | Determination of total dry extract by gravimetry Regulated area: Tests |
Nařízení Komise (ES) č. 2870/2000, příloha, metoda II | ||
| 103 | Spirit drinks | Determination of density by pycnometer Regulated area: Tests |
ČSN 56 0210-3 | ||
| 104 | Spirit drinks | Determination of total acids by titration Regulated area: Tests |
ČSN 56 0210-6 | ||
| 105 | Spirit drinks | Determination of non-volatile soluble substances by gravimetry Regulated area: Tests |
ČSN 56 0210-5 | ||
| 106 | Spirit drinks | Determination of volatile acids by titration Regulated area: Tests |
Nařízení Komise (ES) č. 2870/2000, příloha, metoda III-3 | ||
Reference standards (161)
AOAC Official Method 2004.01
AOAC Official Method 995.17
AOAC Official Method 998.12
Harmonised methods of the international honey commission, 2009, kap. 1
Harmonised methods of the international honey commission, 2009, kap. 2
Harmonised methods of the international honey commission, 2009, kap. 4
Harmonised methods of the international honey commission, 2009, kap. 5
Harmonised methods of the international honey commission, 2009, kap. 6.2
Harmonised methods of the international honey commission, 2009, kap. 7.2
Harmonised methods of the international honey commission, 2009, kap. 8
Kocourek V. et al: Metody stanovení cizorodých látek v potravinách – Laboratorní příručka, 3. díl, Praha 1992
Metoda SZPI 0414
Metoda SZPI 0415
Metoda SZPI 0416
Metoda SZPI 0423
Metoda SZPI 0424
Metoda SZPI 0425
Metoda SZPI 0426
Metoda SZPI 0428
Metoda SZPI 0429
Metoda SZPI 0430
Metoda SZPI 0431
Metoda SZPI 0432
Metoda SZPI 0433
Metoda SZPI 0434
Metoda SZPI 0435
Metoda SZPI 0436
Metoda SZPI 4714
Metoda SZPI 4715
Metoda SZPI 4801
Metoda SZPI 4802
Metoda SZPI 4805
Metoda SZPI 4806
Metoda SZPI 4807
Metoda SZPI 4810
Metoda SZPI 4816
Metoda SZPI 4817
Metoda SZPI 4818
Metoda SZPI 4820
Metoda SZPI 4821
Metoda SZPI 4824
Metoda SZPI 4831
Metoda SZPI 4836
Metoda SZPI 4838
Metoda SZPI 4840
Metoda SZPI 4841
Metoda SZPI 4842
Metoda SZPI 4900
Metoda SZPI 4901
Metoda SZPI 4902
Metoda SZPI 4903
Metoda SZPI 4904
Metoda SZPI 4905
Metoda SZPI 4907
Metoda SZPI 4908
Metoda SZPI 4909
Metoda SZPI 4910
Metoda SZPI 4911
Metoda SZPI 4912
Metoda SZPI 4914
Metoda SZPI 5000
Metoda SZPI 5010
Metoda SZPI 5050
Metoda SZPI 5060
Nařízení (EU) č. 1169/2011
Nařízení Komise (ES) č. 2870/2000, příloha, metoda I-A, C
Nařízení Komise (ES) č. 2870/2000, příloha, metoda II
Nařízení Komise (ES) č. 2870/2000, příloha, metoda III
Nařízení Komise (ES) č. 2870/2000, příloha, metoda III-3
Nařízení Komise (ES) č. 2870/2000, příloha, metoda VIII
OIV-MA-AS2-01A
OIV-MA-AS2-02
OIV-MA-AS2-03B
OIV-MA-AS2-12
OIV-MA-AS311-01
OIV-MA-AS311-02
OIV-MA-AS311-03
OIV-MA-AS311-05
OIV-MA-AS312-01
OIV-MA-AS312-03A
OIV-MA-AS312-06
OIV-MA-AS313-01
OIV-MA-AS313-02
OIV-MA-AS313-04
OIV-MA-AS313-09
OIV-MA-AS313-15
OIV-MA-AS313-20
OIV-MA-AS314-02
OIV-MA-AS314-03
OIV-MA-AS315-08
OIV-MA-AS315-15
OIV-MA-AS323-04A1
OIV-MA-AS323-04A2
OIV-MA-AS323-04B
OIV-MA-AS323-07
OIV-MA-BS-20
OIV-MA-BS-22
OIV-MA-BS-23
OIV-MA-F1-02
OIV-OENO-391-2010
Soukupová V., Disertační práce, VŠCHT Praha 2007
manuál firmy Bruker Biospin GmbH
návod firmy Megazyme
návod firmy Phadebas AB
návod firmy Thermo Fisher Scientific
ČSN 56 0115, čl. 16-23
ČSN 56 0130, čl. 26, 27
ČSN 56 0140, čl. 20
ČSN 56 0160-3
ČSN 56 0186-2
ČSN 56 0186-7
ČSN 56 0198, čl. 10-19
ČSN 56 0210-2, kap. II., III., IV.
ČSN 56 0210-3
ČSN 56 0210-5
ČSN 56 0210-6
ČSN 56 0216
ČSN 56 0216:1987, část 4
ČSN 56 0240-2
ČSN 56 0240-3
ČSN 56 0240-4
ČSN 56 0240-5
ČSN 56 0246-3
ČSN 56 0290-3
ČSN 56 0512-3
ČSN 56 0520-3
ČSN 56 0611
ČSN 57 0105, čl. 17, 40, 49
ČSN 57 0106, čl. 16
ČSN 57 0107, čl. 10
ČSN 57 0108, čl. 21-25
ČSN 57 0135:1965, čl. 8, 9
ČSN 57 0146, čl. 11-16
ČSN 57 0146-3
ČSN 57 0190, čl. 8, 9
ČSN 57 0191
ČSN 57 0192
ČSN 57 0530, čl. 31-36
ČSN 58 0120, čl. 16, 17, 18, 19
ČSN 58 0170-2
ČSN 77 0511
ČSN EN 1132
ČSN EN 12147
ČSN EN 12856
ČSN EN 13805
ČSN EN 15763
ČSN EN 15947-4, čl. 6.7.2
ČSN EN ISO 10399
ČSN EN ISO 13299, čl. 5.1, 5.6
ČSN EN ISO 1666
ČSN EN ISO 4120
ČSN EN ISO 5492
ČSN EN ISO 5495
ČSN EN ISO 8589
ČSN ISO 11036
ČSN ISO 11294
ČSN ISO 1388-2
ČSN ISO 1842
ČSN ISO 2173
ČSN ISO 7513
ČSN ISO 8587