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67.060 Cereals, pulses and derived products
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BS EN ISO 712-1:2024 - TC
Tracked Changes. Cereals and cereal products. Determination of moisture content Reference method
Tracked Changes. Cereals and cereal products. Determination of moisture content Reference method
Released: 2024-10-01
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365.12 EUR
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25/30491760 DC
BS ISO 20810 Whole grain — Definition and technical criteria
BS ISO 20810 Whole grain — Definition and technical criteria
Released: 2025-07-21
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22.40 EUR
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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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159.04 EUR
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159.04 EUR
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259.84 EUR
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BS EN ISO 11747:2012+A1:2018
Rice. Determination of rice kernel resistance to extrusion after cooking
Rice. Determination of rice kernel resistance to extrusion after cooking
Released: 2018-04-30
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185.92 EUR
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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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159.04 EUR
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185.92 EUR
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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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159.04 EUR
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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 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 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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