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BS EN ISO 5527:2015
Cereals. Vocabulary
Cereals. Vocabulary
Vydáno: 2022-02-25
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40.59 €
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121.76 €
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405.87 €
BS EN ISO 17715:2014
Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
Vydáno: 2015-01-31
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194.33 €
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19.43 €
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58.30 €
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194.33 €
BS 4317-11:1976
Methods of test for cereals and pulses Determination of glycosidic hydrocyanic acid in pulses
Methods of test for cereals and pulses Determination of glycosidic hydrocyanic acid in pulses
Vydáno: 1976-03-31
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164.81 €
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16.48 €
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49.44 €
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BS 4317-4:1991
Methods of test for cereals and pulses Determination of impurities, size, foreign odours, insects, and species and variety in pulses
Methods of test for cereals and pulses Determination of impurities, size, foreign odours, insects, and species and variety in pulses
Vydáno: 1991-06-28
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BS EN ISO 21415-3:2007
Wheat and wheat flour. Gluten content Determination of dry gluten from wet gluten by an oven drying method
Wheat and wheat flour. Gluten content Determination of dry gluten from wet gluten by an oven drying method
Vydáno: 2007-04-30
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58.30 €
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164.81 €
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16.48 €
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49.44 €
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270.58 €
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27.06 €
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81.17 €
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BS EN ISO 21415-2:2015
Wheat and wheat flour. Gluten content Determination of wet gluten and gluten index by mechanical means
Wheat and wheat flour. Gluten content Determination of wet gluten and gluten index by mechanical means
Vydáno: 2015-10-31
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81.17 €
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BS 4317-22:1989
Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a valorigraph
Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a valorigraph
Vydáno: 1989-09-29
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BS EN 14185-1:2003
Non-fatty food. Determination of N-methylcarbamate residues HPLC-method with SPE clean-up
Non-fatty food. Determination of N-methylcarbamate residues HPLC-method with SPE clean-up
Vydáno: 2003-05-06
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35.67 €
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107.00 €
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BS EN 15948:2020
Cereals. Determination of moisture and protein. Method using Near-Infrared Spectroscopy in whole kernels
Cereals. Determination of moisture and protein. Method using Near-Infrared Spectroscopy in whole kernels
Vydáno: 2020-11-04
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