| e569e5a0-f930-4a64-a360-b2e85a1cfd9d |
ES 6129:2017
|
EDIBLE CASSAVA FLOUR- SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 12d8aef2-37dd-46ce-b673-f788099757b9 |
ES 6681:2021
|
SWEET POTATO PUREE – SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| e58c7e8c-0cbf-448e-8b67-438d7cf3132b |
ES 6685:2021
|
POTATO CRISPS – SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 6416e41e-1a85-4a35-bdfe-055cb2d77434 |
ES 6750:2021
|
QUICK FROZEN LEEKS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 94cea00d-ee96-4c84-9d22-c83e67c77e68 |
ES 6782:2021
|
FRESH LEEKS - SPECIFICATIONS
|
MMMM yyyy
|
60.60
⇔ New
|
| 2f6395e9-8603-47a0-9526-c05865fd01fd |
ES 6783:2021
|
FRESH GARLIC– SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| d1178657-2693-46bd-bbb0-86d969fee370 |
ES 6922:2022
|
KOCHO – SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 590579f3-b417-4dd3-8e5d-3127a7b380cd |
ES ISO 1673:2014
|
ONIONS - GUIDE TO STORAGE
|
MMMM yyyy
|
60.60
⇔ New
|
| ea833edb-7550-4a42-ac9e-b4904f511182 |
ES ISO 1741:2004
|
DEXTROSE- DETERMINATION OF LOSS IN MASS ON DRYING -VACUUM OVEN METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| d53874e9-2019-4414-b366-342b80ae15c0 |
ES ISO 1742:2004
|
GLUCOSE SYRUPS DETERMINATION OF DRY MATTER VACUUM OVEN METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 722617f9-3338-4bae-bf5d-815525e8dfa4 |
ES ISO 1991-1:2014
|
VEGETABLES - NOMENCLATURE - FIRST LIST
|
MMMM yyyy
|
60.60
⇔ New
|
| de5c0c5e-0e1e-48ee-a096-dd8da37cfd8c |
ES ISO 20980:2021
|
ARTICHOKES — SPECIFICATION AND TEST METHODS
|
MMMM yyyy
|
60.60
⇔ New
|
| 32e85a26-ab93-4988-9d12-25a88ae9e514 |
ES ISO 23392:2014
|
FRESH AND QUICK-FROZEN MAIZE AND PEAS — DETERMINATION OF ALCOHOL - INSOLUBLE SOLIDS CONTENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 284a3f4d-f49d-432e-ac59-3ed5512b52d5 |
ES ISO 3634:2014
|
VEGETABLE PRODUCTS - DETERMINATION OF CHLORIDE CONTENT
|
MMMM yyyy
|
60.60
⇔ New
|
| e7e2f4f4-7d7b-4b1c-a9b6-e7ff78e8b05b |
ES ISO 4186:2014
|
ASPARAGUS - GUIDE TO STORAGE
|
MMMM yyyy
|
60.60
⇔ New
|
| beb338fe-c4b0-4ba7-8310-c75a2a5b350d |
ES ISO 5524:2014
|
TOMATOES - GUIDE TO COLD STORAGE AND REFRIGERATED TRANSPORT
|
MMMM yyyy
|
60.60
⇔ New
|
| 3c208446-3fc2-4da1-a1ec-09ae68d33bd2 |
ES ISO 6000:2022
|
ROUND - HEADED CABBAGE - STORAGE IN THE OPEN
|
MMMM yyyy
|
60.60
⇔ New
|
| 919f6b66-79bf-4580-8836-5e8fe83cc59b |
ES ISO 6659:2014
|
SWEET PEPPER - GUIDE TO REFRIGERATED STORAGE AND TRANSPORT
|
MMMM yyyy
|
60.60
⇔ New
|
| 67eaba4e-aace-4c64-a82a-41d2fb953e8e |
ES ISO 6663:2005
|
GARLIC - COOL STORAGE
|
MMMM yyyy
|
60.60
⇔ New
|
| 37fc604d-19b1-43c3-89f5-cc8ffdf286e9 |
ES ISO 6822:2014
|
POTATOES, ROOT VEGETABLES AND ROUNDHEADED CABBAGES - GUIDE TO STORAGE IN SILOS USING FORCED VENTILATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 12f53a1f-a605-4e61-9960-5aabeba9c24d |
ES ISO 6882:2014
|
ASPARAGUS - GUIDE TO REFRIGERATED TRANSPORT
|
MMMM yyyy
|
60.60
⇔ New
|
| f7344a3f-d02a-434a-a4e7-58c09a47633f |
ES ISO 7560:2014
|
CUCUMBERS - STORAGE AND REFRIGERATED TRANSPORT
|
MMMM yyyy
|
60.60
⇔ New
|
| 93d0f21f-f3d8-4abb-a671-249cc7e77e2e |
ES ISO 7562:2014
|
POTATOES - GUIDELINES FOR STORAGE IN ATIIFICIALLY VENTILATED STORES
|
MMMM yyyy
|
60.60
⇔ New
|
| f163cb63-cb54-4491-ac51-0bc69c9bfb26 |
ES ISO 7922:2014
|
LEEKS - GUIDE TO COLD STORAGE AND REFRIGERATED, TRANSPORT
|
MMMM yyyy
|
60.60
⇔ New
|
| e7c3da77-9eb3-4bd9-b7ab-c7e2b186a079 |
ES ISO 8683:2014
|
LETTUCE - GUIDE TO PRECOOLING AND REFRIGERATED TRANSPORT
|
MMMM yyyy
|
60.60
⇔ New
|
| 8ccaad5a-1d25-489f-9410-7acc76101181 |
ES ISO 9376:2014
|
EARLY POTATOES - GUIDE TO COOLING AND REFRIGERATED TRANSPORT
|
MMMM yyyy
|
60.60
⇔ New
|
| 04efdf9f-e787-46cf-8375-e132689aac75 |
ES ISO 9719:2014
|
ROOT VEGETABLES - COLD STORAGE AND REFRIGERATED TRANSPORT
|
MMMM yyyy
|
60.60
⇔ New
|
| b5ad626b-0c33-4383-8d82-72f91777df7d |
ES ISO 9930:2014
|
GREEN BEANS - STORAGE AND REFRIGERATED TRANSPORT
|
MMMM yyyy
|
60.60
⇔ New
|