Dear Customer,
This year, on the occasion of our 100th anniversary, we will be positioning ourselves for the future as part of the DIN Group with a new name.
And so as of April 22, 2024
Beuth Verlag will become DIN Media.
You can find out more about our new name and the reasons behind it here.
Yours sincerely,
Beuth Verlag
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This Technical Specification specifies a procedure for the qualitative detection of species specific DNA from white mustard (Sinapis alba) and soya (Glycine max) in cooked sausages using singleplex real-time PCR based on the genes MADS-D (mustard) and lectin (soya). A mustard content of 10 mg/kg or greater and a soya content of 10 mg/kg or greater can be detected with a probability of > 95 %. This document (CEN/TS 15634-5:2016) has been prepared by Technical Committee CEN/TC 275 "Food analysis - Horizontal methods", the secretariat of which is held by DIN (Germany). The responsible German standardization committee is Working Committee NA 057-01-05 AA "Lebensmittelallergene" ("Food allergens") at DIN Standards Committee Food and Agricultural Products (NAL).
This document has been replaced by: DIN EN 15634-5:2023-05 .