PRICES include / exclude VAT
67.060 Cereals, pulses and derived products
CURRENCY
PRICES include / exclude VAT
Price include VAT will be charged for customers of European Union – non VAT payers.
Price exclude VAT will be charged for customers of European Union – VAT payers (with valid EU VAT number) and for customers outside of European Union.
Price exclude VAT will be charged for customers of European Union – VAT payers (with valid EU VAT number) and for customers outside of European Union.
BS EN ISO 17718:2014
Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
Released: 2015-01-31
English Secure PDF
Immediate download
350.90 EUR
You can read the standard for 1 hour. More information in the category: E-reading
Reading the standardfor 1 hour
35.09 EUR
You can read the standard for 24 hours. More information in the category: E-reading
Reading the standardfor 24 hours
105.27 EUR
English Hardcopy
In stock
350.90 EUR
BS 4317-19:1990
Methods of test for cereals and pulses Determination of protein quality of wheat by the sodium dodecyl sulphate (SDS) test
Methods of test for cereals and pulses Determination of protein quality of wheat by the sodium dodecyl sulphate (SDS) test
Released: 1990-02-28
English Secure PDF
Immediate download
162.14 EUR
You can read the standard for 1 hour. More information in the category: E-reading
Reading the standardfor 1 hour
16.21 EUR
You can read the standard for 24 hours. More information in the category: E-reading
Reading the standardfor 24 hours
48.64 EUR
English Hardcopy
In stock
162.14 EUR
English Secure PDF
Immediate download
312.18 EUR
You can read the standard for 1 hour. More information in the category: E-reading
Reading the standardfor 1 hour
31.22 EUR
You can read the standard for 24 hours. More information in the category: E-reading
Reading the standardfor 24 hours
93.65 EUR
English Hardcopy
In stock
312.18 EUR
BS EN 15585:2008
Cereals and cereal products. Durum wheat (T. durum Desf.). Determination of percentage of mitadine grains and calculation of percentage of vitreous grains
Cereals and cereal products. Durum wheat (T. durum Desf.). Determination of percentage of mitadine grains and calculation of percentage of vitreous grains
Released: 2009-02-28
English Secure PDF
Immediate download
162.14 EUR
You can read the standard for 1 hour. More information in the category: E-reading
Reading the standardfor 1 hour
16.21 EUR
You can read the standard for 24 hours. More information in the category: E-reading
Reading the standardfor 24 hours
48.64 EUR
English Hardcopy
In stock
162.14 EUR
BS EN ISO 520:2010
Cereals and pulses. Determination of the mass of 1000 grains
Cereals and pulses. Determination of the mass of 1000 grains
Released: 2010-12-31
English Secure PDF
Immediate download
191.18 EUR
You can read the standard for 1 hour. More information in the category: E-reading
Reading the standardfor 1 hour
19.12 EUR
You can read the standard for 24 hours. More information in the category: E-reading
Reading the standardfor 24 hours
57.35 EUR
English Hardcopy
In stock
191.18 EUR
BS EN ISO 11085:2015
Cereals, cereals-based products and animal feeding stuffs. Determination of crude fat and total fat content by the Randall extraction method
Cereals, cereals-based products and animal feeding stuffs. Determination of crude fat and total fat content by the Randall extraction method
Released: 2015-09-30
English Secure PDF
Immediate download
266.20 EUR
You can read the standard for 1 hour. More information in the category: E-reading
Reading the standardfor 1 hour
26.62 EUR
You can read the standard for 24 hours. More information in the category: E-reading
Reading the standardfor 24 hours
79.86 EUR
English Hardcopy
In stock
266.20 EUR
BS EN 16618:2015
Food analysis. Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
Food analysis. Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
Released: 2015-04-30
English Secure PDF
Immediate download
266.20 EUR
You can read the standard for 1 hour. More information in the category: E-reading
Reading the standardfor 1 hour
26.62 EUR
You can read the standard for 24 hours. More information in the category: E-reading
Reading the standardfor 24 hours
79.86 EUR
English Hardcopy
In stock
266.20 EUR
BS 4317-2:1987
Methods of test for cereals and pulses Determination of moisture content of cereals and cereal products (reference method)
Methods of test for cereals and pulses Determination of moisture content of cereals and cereal products (reference method)
Released: 1987-01-30
English Secure PDF
Immediate download
162.14 EUR
You can read the standard for 1 hour. More information in the category: E-reading
Reading the standardfor 1 hour
16.21 EUR
You can read the standard for 24 hours. More information in the category: E-reading
Reading the standardfor 24 hours
48.64 EUR
English Hardcopy
In stock
162.14 EUR
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
Released: 1976-03-31
English Secure PDF
Immediate download
162.14 EUR
You can read the standard for 1 hour. More information in the category: E-reading
Reading the standardfor 1 hour
16.21 EUR
You can read the standard for 24 hours. More information in the category: E-reading
Reading the standardfor 24 hours
48.64 EUR
English Hardcopy
In stock
162.14 EUR
English Secure PDF
Immediate download
266.20 EUR
You can read the standard for 1 hour. More information in the category: E-reading
Reading the standardfor 1 hour
26.62 EUR
You can read the standard for 24 hours. More information in the category: E-reading
Reading the standardfor 24 hours
79.86 EUR
English Hardcopy
In stock
266.20 EUR
20/30374680 DC
BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs Part 2. Determination of rheological properties using an extensograph
BS EN ISO 5530-2. Wheat flour. Physical characteristics of doughs Part 2. Determination of rheological properties using an extensograph
Released: 2020-05-21
English Secure PDF
Immediate download
24.20 EUR
English Hardcopy
In stock
24.20 EUR
English Secure PDF
Immediate download
372.68 EUR
English Hardcopy
In stock
372.68 EUR