🇵🇱 WOJSKOWY OŚRODEK BADAWCZO-WDROŻENIOWY PL
食品与饮料材料与高分子
WOJSKOWY OŚRODEK BADAWCZO-WDROŻENIOWY 是由 PCA 认可的实验室，认可编号 AB 076（Warszawa，波兰）。认可范围涵盖 59 项检测方法，涉及以下领域：食品与饮料、材料与高分子。检测对象包括：Canned meat, Canned poultry, Canned vegetable-meat products、Canned meat, Canned poultry、Canned vegetables、Sterilised soups。最常用的技术：描述法、Vacuum method、重量法。
要点速览
- 认可编号: PCA AB 076
- 认可范围内方法数: 59
- 检测对象种类: 46
- 所用技术数: 7
- 城市: Warszawa, 波兰
- 认可编号
- AB 076
- 认可机构
- PCA
- 地址
- SŁUŻBY ŻYWNOŚCIOWEJ, LABORATORIUM BADAŃ ŻYWNOŚCI, ul. Marsa 112, 04-470 Warszawa
- 城市
- Warszawa, 波兰
该实验室检测什么 (46)
- Canned meat, Canned poultry, Canned vegetable-meat products — 7 项方法
- Canned meat, Canned poultry — 3 项方法
- Canned vegetables — 3 项方法
- Sterilised soups — 3 项方法
- Long-life bread — 2 项方法
- Bakery products — 1 项方法
- Bars — 1 项方法
- Bee honey, Processed cheese — 1 项方法
- Beverage concentrates — 1 项方法
- Black pepper, Food salt — 1 项方法
- Breakfast mixes — 1 项方法
- Canned fish — 1 项方法
- Canned fruit — 1 项方法
- Canned meat in metal packaging, Canned poultry in metal packaging — 1 项方法
- Canned vegetable-meat products in metal packaging, Canned vegetables in metal packaging — 1 项方法
- 另有 31 项
所用检测技术 (7)
- 描述法 — 46 项方法
- Vacuum method — 4 项方法
- 重量法 — 4 项方法
- 电位滴定法 — 2 项方法
- Gravimetric method; Calculation method — 1 项方法
- 滴定法（凯氏定氮） — 1 项方法
- 萃取-重量法 — 1 项方法
实验室地点
- LABORATORIUM BADAŃ ŻYWNOŚCI — ul. Marsa 112
认可范围 — 项检测方法 (59)
| 序号 | 检测对象 | 方法 / 参数 | 技术 | 依据文件 | |
|---|---|---|---|---|---|
| 食品检测实验室 | |||||
| 1 | Canned meat, Canned poultry, Canned vegetable-meat products | Organoleptic assessment of packaging condition of labelling of unit packages appearance of the outer and inner surface of the unit package degree of filling |
描述法 | PN-A-82056:1985 p.2.1 | |
| 2 | Canned meat, Canned poultry, Canned vegetable-meat products | Organoleptic assessment of the contents external appearance of the canned block (shape, colour, consistency, odour) appearance of the canned block in cross-section (colour, degree of binding, arrangement and quality of ingredients, odour, taste, tenderness and juiciness) |
描述法 | PN-A-82056:1985 p.2.2 | |
| 3 | Canned vegetables | Organoleptic assessment of packaging condition of packaging and correctness of labelling |
描述法 | PN-V-74016:2001 p. 4.1 | |
| 4 | Canned vegetables | Organoleptic assessment of the contents appearance, colour, consistency, taste, odour |
描述法 | PN-V-74016:2001 p. 4.2 | |
| 5 | Canned meat, Canned poultry, Canned vegetable-meat products | Net weight 范围 (10– 3000) g |
重量法 | PN-A-82056:1985 p.2.3.5 | |
| 6 | Canned meat, Canned poultry, Canned vegetable-meat products | Content of solid parts, liquid parts and rendered fat 范围 (1 – 2000) g |
重量法 | PN-A-82056:1985 p.2.3.7 | |
| 7 | Canned meat, Canned poultry, Canned vegetable-meat products | Free fat content 范围 (2,0 – 50,0) % |
萃取-重量法 | PN-ISO 1444:2000 | |
| 8 | Canned meat, Canned poultry, Canned vegetable-meat products | Salt (NaCl) content 范围 (0,25-3,00)% |
电位滴定法 | PN-ISO 1841-2:2002 | |
| 9 | Canned meat, Canned poultry | Content of jelly and rendered fat 范围 (1 – 500) g |
重量法 | PN-A-82056:1985 p.2.3.8 | |
| 10 | Canned meat, Canned poultry | 水分含量 范围 (30 – 80) % |
重量法 | PN-ISO 1442:2000 | |
| 11 | Canned meat, Canned poultry, Canned vegetable-meat products | 氮含量 范围 (1,00-4,00)% Zawartość białka Z obliczeń |
滴定法（凯氏定氮） | PN-A-04018:1975; | PN-A-04018:1975/Az 3:2002 | |
| 12 | Canned vegetable-meat products in metal packaging, Canned vegetables in metal packaging | Leak tightness | Vacuum method | PN-A-75052-02:1990 | |
| 13 | Canned meat in metal packaging, Canned poultry in metal packaging | Leak tightness | Vacuum method | PN-A-82055-4:1997; | PN-A-82055-4:1997/Az 1:2002 | |
| 14 | Canned vegetable-meat products, Meat-free canned products | Leak tightness | Vacuum method | NO-89-A202:2015 p.4.7 NO-89-A202:2025 p.4.7 | |
| 15 | Sterilised soups | Leak tightness | Vacuum method | NO-89-A208:2015 p.4.7 NO-89-A208:2025 p.4.7 | |
| 16 | Sterilised soups | 水分含量 范围 (30,0-80,0)% 干物质含量 范围 (5,0–70,0) % |
Gravimetric method; Calculation method | PN-ISO 1442:2000 | PN-A-75101-3:1990 | |
| 17 | Sterilised soups, Canned vegetables | Salt (NaCl) content 范围 (0,25 – 3,00) % |
电位滴定法 | PN-ISO 1841-2:2002 | IB-10 wydanie 5 z dnia 2026.03.27 | |
| 18 | Long-life bread | Organoleptic assessment of the condition of unit packaging | 描述法 | NO-89-A200:2020 p.4.9 | |
| 19 | Long-life bread | Organoleptic assessment of the contents external appearance, crust, crumb, taste, odour |
描述法 | PN-A-74108:1996 pkt 2 | |
| 20 | Food rations: „S-RG” „S-R” „PS” „S-RS” „S-RT” „S-RSL” | Organoleptic assessment : Appearance, colour, consistency, arrangement and quality of ingredients, taste, palatability, odour, clarity of solution, shape, surface, arrangement of components, damage, dressing, fracture and texture, solubility in hot water, verification of the composition of sets, declared composition of products | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 21 | Packaging of an individual food ration set | Appearance, condition of packaging, correctness of marking, condition of marking | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 22 | Unit packaging (primary and secondary) of products included/that may be included in food rations | Appearance, condition of the packaging, appearance of the external surface, appearance of the internal surface, condition of marking | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 23 | Transport packaging of group food rations | Appearance, condition of packaging, correctness of marking, condition of marking | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 24 | Canned meat, Canned poultry | Appearance, colour, consistency, arrangement and quality of ingredients, taste odour | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 25 | Canned vegetable-meat products, Meat-free canned products, Carbohydrate canned products with additives | Appearance, consistency, colour, taste, odour | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 26 | Dried beef, Vegetable pastes | Appearance, consistency, colour, taste, odour, declared product composition | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 27 | Sugar | Appearance, colour, consistency, odour, taste, clarity of the solution | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 28 | Bee honey, Processed cheese | Colour, consistency, taste, odour | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 29 | Chewing gum | Shape, surface, colour, consistency, taste, odour | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 30 | Sweets | Shape, surface, colour, consistency, palatability | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 31 | Beverage concentrates | Before preparation: consistency, appearance; After preparation: appearance, consistency, clarity, colour, odour, taste, declared product composition |
描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 32 | Canned fish | Appearance, arrangement, damage, dressing, colour, texture, consistency, taste, odour, declared product composition | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 33 | Tea bags | After preparation: colour, taste, odour | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 34 | Rusks | Shape, colour, taste, odour, consistency, fracture, surface | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 35 | Sterilised soups | Before preparation: appearance, colour, consistency, taste, odour; After preparation: appearance, colour, consistency, taste, odour |
描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 36 | Canned vegetables | Appearance, consistency, colour, taste, odour | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 37 | Coffee extracts | Before preparation: appearance, colour, odour; After preparation: solubility in hot water, colour, clarity, taste, odour |
描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 38 | Jams, plum butter | Colour, taste, odour, consistency, appearance | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 39 | Pasta, groats, rice, potatoes | Appearance, consistency, colour, taste, odour | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 40 | Breakfast mixes | Before preparation: appearance, colour, odour; After preparation: appearance, consistency, taste and odour, declared product composition |
描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 41 | Chocolate | Appearance, shape, surface, colour, consistency, taste, odour, declared product composition | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 42 | Compote concentrates | Before preparation: consistency, appearance; After preparation: appearance, consistency, clarity, colour, odour, taste |
描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 43 | Bars | Appearance, surface, colour, cross-section, consistency, taste, odour, declared product composition | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 44 | Bakery products | Appearance, consistency, cross-section, surface, colour, taste, odour | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 45 | Peanuts | General appearance, colour, odour, taste | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 46 | Sterilized desserts | Colour, appearance, consistency, odour, taste | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 47 | Canned fruit | Appearance, consistency, colour, taste, odour, clarity of the brine | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 48 | Freeze-dried fruit | Form, consistency, colour, taste, odour, declared product composition | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 49 | Freeze-dried meals | Before preparation: appearance, colour, odour After preparation: appearance, consistency, taste and odour, declared product composition |
描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 50 | Crispbread | Appearance, colour, consistency, taste, odour | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 51 | Black pepper, Food salt | Appearance, colour, odour, taste | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 52 | Dried vegetables | Appearance, colour, taste, odour, declared product composition | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 53 | Oat-spelt snack | Appearance, colour, consistency, taste, odour, declared product composition | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 54 | Sesame snaps | Appearance, surface, colour, consistency, taste, odour, declared product composition | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 55 | Lemonades, warming beverages | Before preparation: consistency, appearance; After preparation: appearance, consistency, clarity, colour, odour, taste |
描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 56 | Protein preparations | Before preparation: appearance, consistency, colour, odour After preparation: appearance, consistency, taste, odour, declared product composition |
描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 57 | Instant smoothie | Before preparation: appearance, consistency After preparation: appearance, consistency, colour, taste, odour, declared product composition |
描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 58 | Energy gels | Appearance, odour, taste, declared product composition | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 59 | Materials intended for the preparation and consumption of food rations | Appearance | 描述法 | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
引用标准 (22)
IB-10 wydanie 5 z dnia 2026.03.27
NO-89-A200:2020 p.4.9
NO-89-A202:2015 p.4.7 NO-89-A202:2025 p.4.7
NO-89-A208:2015 p.4.7 NO-89-A208:2025 p.4.7
PN-A-04018:1975/Az 3:2002
PN-A-04018:1975;
PN-A-74108:1996 pkt 2
PN-A-75052-02:1990
PN-A-75101-3:1990
PN-A-82055-4:1997/Az 1:2002
PN-A-82055-4:1997;
PN-A-82056:1985 p.2.1
PN-A-82056:1985 p.2.2
PN-A-82056:1985 p.2.3.5
PN-A-82056:1985 p.2.3.7
PN-A-82056:1985 p.2.3.8
PN-ISO 1442:2000
PN-ISO 1444:2000
PN-ISO 1841-2:2002
PN-V-74016:2001 p. 4.1
PN-V-74016:2001 p. 4.2
Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.