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67.060 Cereals, pulses and derived products
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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
Released: 2011-07-31
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54.00 EUR
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180.00 EUR
PD CEN/TS 16731:2014
Foodstuffs. Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride-AAS) following acid extraction
Foodstuffs. Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride-AAS) following acid extraction
Released: 2014-11-30
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18.00 EUR
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54.00 EUR
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180.00 EUR
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
Released: 2010-01-31
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54.00 EUR
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BS EN 13585:2002
Foodstuffs. Determination of fumonisins B1 and B2 in maize. HPLC method with solid phase extraction clean-up
Foodstuffs. Determination of fumonisins B1 and B2 in maize. HPLC method with solid phase extraction clean-up
Released: 2002-03-04
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DD CEN/TS 15465:2008
Cereals and cereal products. Durum wheat (T. durum Desf.). General guidelines for instrumental methods measurement of semolina colour
Cereals and cereal products. Durum wheat (T. durum Desf.). General guidelines for instrumental methods measurement of semolina colour
Released: 2008-09-30
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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 ISO 7305:2019
Milled cereal products. Determination of fat acidity
Milled cereal products. Determination of fat acidity
Released: 2019-03-15
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BS EN ISO 7971-3:2019
Cereals. Determination of bulk density, called mass per hectolitre Routine method
Cereals. Determination of bulk density, called mass per hectolitre Routine method
Released: 2019-03-12
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BS EN ISO 5530-1:2014
Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph
Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph
Released: 2014-12-31
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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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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
Released: 2009-05-31
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BS 6279-3:1990
Storage of cereals and pulses Guide to control of attack by pests
Storage of cereals and pulses Guide to control of attack by pests
Released: 1990-02-28
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15.12 EUR
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45.36 EUR
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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 7973:2015
Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph
Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph
Released: 2016-03-31
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15.12 EUR
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45.36 EUR
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151.20 EUR