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67.060 Cereals, pulses and derived products
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UNE EN ISO 17715:2015
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
Released: 2015-04-29
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91.08 EUR
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75.90 EUR
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75.90 EUR
English PDF
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117.48 EUR
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117.48 EUR
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97.90 EUR
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97.90 EUR
UNE EN ISO 21415-2:2016
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)
Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)
Released: 2016-03-23
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75.90 EUR
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UNE EN ISO 21415-4:2007
Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
Released: 2007-07-18
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76.56 EUR
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63.80 EUR
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63.80 EUR
UNE EN ISO 3093:2010
Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
Released: 2010-09-15
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75.90 EUR
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UNE EN 14352:2005
Foodstuffs - Determination of fumonisin B1 and B2 in maize based foods - HPLC method with immunoaffinity column clean up.
Foodstuffs - Determination of fumonisin B1 and B2 in maize based foods - HPLC method with immunoaffinity column clean up.
Released: 2005-02-16
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75.90 EUR
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UNE EN ISO 5530-2:2015
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
Released: 2015-04-29
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UNE 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: 2015-11-04
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95.04 EUR
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79.20 EUR
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79.20 EUR
UNE EN 15054:2007
Non fatty foods - Determination of chlormequat and mepiquat - LC-MS method
Non fatty foods - Determination of chlormequat and mepiquat - LC-MS method
Released: 2007-06-27
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91.08 EUR
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75.90 EUR
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UNE 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: 2008-12-30
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77.88 EUR
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64.90 EUR
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64.90 EUR
UNE EN 15948:2021
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
Released: 2021-09-29
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91.08 EUR
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75.90 EUR
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