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BS EN ISO 11746:2022 - TC
Tracked Changes. Rice. Determination of biometric characteristics of kernels
Tracked Changes. Rice. Determination of biometric characteristics of kernels
Vydáno: 2023-03-22
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24/30475118 DC
BS ISO 18390 Cereals pulses and cereal products — Sampling — Simplified routine method
BS ISO 18390 Cereals pulses and cereal products — Sampling — Simplified routine method
Vydáno: 2024-06-12
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24/30481904 DC
BS ISO 6639-4 Cereals and pulses - Determination of hidden insect infestation Part 4: Rapid methods
BS ISO 6639-4 Cereals and pulses - Determination of hidden insect infestation Part 4: Rapid methods
Vydáno: 2024-09-26
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PD CEN/TS 17083:2017
Foodstuffs. Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS)
Foodstuffs. Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS)
Vydáno: 2017-08-25
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PD CEN/TR 16324:2012
Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat
Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat
Vydáno: 2012-11-30
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BS ISO 6646:2011
Rice. Determination of the potential milling yield from paddy and from husked rice
Rice. Determination of the potential milling yield from paddy and from husked rice
Vydáno: 2011-07-31
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BS EN ISO 3093:2009
Wheat, rye and their flours, durum wheat and durum wheat semolina. Determination of the falling number according to Hagberg-Perten
Wheat, rye and their flours, durum wheat and durum wheat semolina. Determination of the falling number according to Hagberg-Perten
Vydáno: 2010-01-31
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BS EN ISO 5530-2:2015
Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph
Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph
Vydáno: 2015-02-28
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BS EN ISO 7971-1:2009
Cereals. Determination of bulk density, called mass per hectolitre Reference method
Cereals. Determination of bulk density, called mass per hectolitre Reference method
Vydáno: 2009-11-30
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BS ISO 7304-2:2008
Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis Routine method
Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis Routine method
Vydáno: 2009-05-31
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