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67.060 Cereals, pulses and derived products
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249.60 EUR
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24.96 EUR
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74.88 EUR
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249.60 EUR
BS EN ISO 11052:2006
Durum wheat flour and semolina. Determination of yellow pigment content
Durum wheat flour and semolina. Determination of yellow pigment content
Released: 2006-09-29
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151.20 EUR
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15.12 EUR
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45.36 EUR
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151.20 EUR
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
Released: 1989-09-29
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151.20 EUR
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15.12 EUR
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45.36 EUR
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151.20 EUR
BS 6279-2:2001
Storage of cereals and pulses Practical recommendations
Storage of cereals and pulses Practical recommendations
Released: 2001-08-15
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180.00 EUR
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18.00 EUR
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54.00 EUR
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180.00 EUR
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
Released: 1991-06-28
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15.12 EUR
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45.36 EUR
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151.20 EUR
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
Released: 2015-01-31
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180.00 EUR
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18.00 EUR
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54.00 EUR
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180.00 EUR
BS EN ISO 5526:2013
Cereals, pulses and other food grains. Nomenclature
Cereals, pulses and other food grains. Nomenclature
Released: 2013-03-31
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292.80 EUR
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29.28 EUR
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87.84 EUR
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292.80 EUR
BS EN ISO 5529:2010
Wheat. Determination of the sedimentation index. Zeleny test
Wheat. Determination of the sedimentation index. Zeleny test
Released: 2010-06-30
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180.00 EUR
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18.00 EUR
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54.00 EUR
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180.00 EUR
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348.00 EUR
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34.80 EUR
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104.40 EUR
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348.00 EUR
20/30374677 DC
BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs Part 1. Determination of water absorption and rheological properties using a farinograph
BS EN ISO 5530-1. Wheat flour. Physical characteristics of doughs Part 1. Determination of water absorption and rheological properties using a farinograph
Released: 2020-05-21
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24.00 EUR
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24.00 EUR
BS ISO 23637:2021
Cereals. Determination of cadmium content by graphite furnace atomic absorption spectrometry with diluted nitric acid extraction
Cereals. Determination of cadmium content by graphite furnace atomic absorption spectrometry with diluted nitric acid extraction
Released: 2021-12-24
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180.00 EUR
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18.00 EUR
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54.00 EUR
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180.00 EUR
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180.00 EUR
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18.00 EUR
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54.00 EUR
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180.00 EUR