| 11108efc-32d1-4880-b905-b1a0fc27718f |
ES 1052:2021
|
WHEAT FLOUR -SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 0d0aa8af-2fe6-4b1f-847d-22474ca1a34b |
ES 1053:2021
|
DURUM WHEAT AND DURUM WHEAT SEMOLINA FLOUR - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| d7cf97af-e8a7-4d49-84bb-9d15c639a2be |
ES 1054:2022
|
BISCUITS -SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| af00e424-e155-49b6-bb2a-62b8e3da0798 |
ES 1055:2022
|
PASTA PRODUCTS – SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 36f0b7d5-4ccb-4fbc-bb35-fad39d57a7a8 |
ES 1058:2005
|
WHITE AND WHOLE MEAL BREAD- SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| cd82d33d-3a39-4d05-b095-3e05067c1be3 |
ES 1060:2005
|
BREAD -DETERMINATION OF PH VALUE
|
MMMM yyyy
|
60.60
⇔ New
|
| 958aefe3-93ac-4938-8713-32215adf26f3 |
ES 1061:2005
|
BREAD -DETERMINATION OF VOLUME/MASS RATIO
|
MMMM yyyy
|
60.60
⇔ New
|
| 15504201-338c-492e-bb94-3506d22523a9 |
ES 1062:2005
|
SELF-RAISING WHEAT FLOUR DETERMINATION OF AVAILABLE CARBON DIOXIDE
|
MMMM yyyy
|
60.60
⇔ New
|
| 0d7ac989-5977-4920-a663-d152d15c37f5 |
ES 1063:2005
|
PLAIN SEMI- SWEET BISCUITS AND CREAM CRACKERS - DETERMINATION OF FREE FATTY ACIDS AND PEROXIDE VALUE OF EXTRACTED OIL
|
MMMM yyyy
|
60.60
⇔ New
|
| 5c988cf0-96cb-452f-86b0-30a9aee00e55 |
ES 1064:2005
|
BISCUITS - DETERMINATION OF MOISTURE
|
MMMM yyyy
|
60.60
⇔ New
|
| 1a0e1e2c-7b91-49dd-80c3-a7a30505fc49 |
ES 1065:2005
|
BREAD - DETERMINATION OF TOTAL SOLID CONTENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 283c34f8-b418-464a-b002-2640438a54a1 |
ES 1066:2005
|
DURUM WHEAT, DURUM WHEAT SEMOLINA FLOUR, BREAD, BICUITS AND PASTA PRODUCTS - DETERMINATION OF ACID INSOLUBLE ASH
|
MMMM yyyy
|
60.60
⇔ New
|
| 736ab554-7454-442c-99f4-01c68e558a51 |
ES 1067:2005
|
PASTA PRODUCTS (MACARONI, SPAGHETTI AND NOODLES) - SAMPLING
|
MMMM yyyy
|
60.60
⇔ New
|
| 9bdcfe7a-780e-49bf-8395-40411b644a7c |
ES 1068:2005
|
PASTA PRODUCTS - DETERMINATION OF TOTAL SOLIDS IN GRUEL (COOKING TIME)
|
MMMM yyyy
|
60.60
⇔ New
|
| df90c36b-cdf2-441b-9970-9285c27f740f |
ES 1069:2005
|
PASTA PRODUCTS - DETERMINATION OF MOISTURE
|
MMMM yyyy
|
60.60
⇔ New
|
| 6fd39b66-e6f6-4bf7-bd2c-9a1b1ce0e492 |
ES 1070:2005
|
BAKERY PRODUCTS (BISCUITS, BREADS) - SAMPLING
|
MMMM yyyy
|
60.60
⇔ New
|
| acea67ce-a805-4a7e-b8c3-259d016f9840 |
ES 1071:2005
|
SELF-RAISING WHEAT FLOUR - DETERMINATION OF SULPHATES (GRAVIMETRIC METHODS)
|
MMMM yyyy
|
60.60
⇔ New
|
| 9ddf72c1-6d65-4c46-8fc2-169592349485 |
ES 1072:2005
|
PLAIN SEMI-SWEET BISCUITS, CREAM CRACKERS AND BISCUITS - DETERMINATION OF FAT CONTENT
|
MMMM yyyy
|
60.60
⇔ New
|
| cb427ac5-ba1c-4238-8d46-30a6bf8b3e0d |
ES 2792:2006
|
CODE OF PRACTICE FOR CLEANING PLANTS AND WAREHOUSE STRUCTURE FOR TEMPORARY STORAGE FOOD GRAINS
|
MMMM yyyy
|
60.60
⇔ New
|
| b668b4b1-fb28-4f5e-955e-923d63ed0201 |
ES 355:2001
|
GREEN BEANS AND GREEN PEAS - METHOD OF STORAGE
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 02ae3856-6bfc-4b17-a23a-b63e8b3b19be |
ES 3753:2018
|
RICE GRADES -SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 10b5c858-d979-4356-93a9-5b005f003985 |
ES 3788:2018
|
TEFF (ERAGROSTIS TEF) INJERA - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 68a11cc8-0bf5-462d-be0a-cc601ead030a |
ES 3880:2015
|
TEFF FLOUR - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| bd9cc8b7-6cc5-4eda-b9c7-8f32249a1266 |
ES 6032:2017
|
FABA BEANS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 3ecd0c55-d9fc-42bc-9f5f-dd665b5331b9 |
ES 6033:2017
|
SPLIT DRY FABA BEANS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 90abc545-1ce9-4837-a424-a6cf240d5166 |
ES 658:2018
|
FOOD BARLEY SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 86f4f4ac-f5c9-428a-81e9-d182a172e47f |
ES 659:2018
|
BARELY MALT - DETERMINATION OF WORT COLOR BY SPECTROPHOTOMETER
|
MMMM yyyy
|
60.60
⇔ New
|
| 0bf3d662-5615-4036-afa9-1a48ab4e4b2e |
ES 6591:2019
|
CEREALS AND PULSES WAREHOUSE - REQUIREMENTS
|
MMMM yyyy
|
60.60
⇔ New
|
| d88e187a-f37b-4cd4-9a9b-e8f918de82c3 |
ES 6592:2019
|
STANDARD OPERATING PROCEDURES (SOP) FOR AGRICULTURAL - COMMODITY WAREHOUSING
|
MMMM yyyy
|
60.60
⇔ New
|
| 9f23fa8a-080f-492e-924c-a98884c3837c |
ES 660:2001
|
BARLEY MALT - DETERMINATION OF WORT COLOR BY SPECTROPHOTOMETER
|
MMMM yyyy
|
60.60
⇔ New
|
| 13df547d-2fd0-4249-aa2b-95a98fd84186 |
ES 661:2001
|
BARLEY MALT - DETERMINATION OF VISCOSITY OF WORT
|
MMMM yyyy
|
60.60
⇔ New
|
| ffe5ac25-d827-4ca4-9464-ae8f68672ce6 |
ES 662:2001
|
BARLEY MALT (MASH) -DETERMINATION OF SACCHARIFICATION TIME
|
MMMM yyyy
|
60.60
⇔ New
|
| ea5109e3-ea76-4a16-b363-2f4a57b94bff |
ES 663:2001
|
BARLEY MALT -DETERMINATION OF DIASTATIC POWER
|
MMMM yyyy
|
60.60
⇔ New
|
| 366c900c-1bf8-4c5f-a49d-331305c6f4e7 |
ES 664:2001
|
MALTING BARLEY - DETERMINATION OF GERMINATION CAPACITY AND GERMINATION ENERGY
|
MMMM yyyy
|
60.60
⇔ New
|
| 7ee8b19f-27a4-4ef3-8241-c9ee3918f179 |
ES 665:2017
|
WHEAT GRAIN- SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 89bbd7ab-c413-48c2-93cf-75ecbf8c4ca9 |
ES 6650:2021
|
SOYBEAN PROTEIN PRODUCTS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 33c037d7-3dbf-4d32-b3e6-b1946d8e0f14 |
ES 666:2001
|
CEREALS AND PULSES-METHOD OF PACKING
|
MMMM yyyy
|
60.60
⇔ New
|
| e8401780-3f9d-47f2-a315-3f91d6d5ba77 |
ES 667:2001
|
CEREALS DETERMINATION OF THE IMPURITIES CONTENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 52b7efe5-8ac6-4a0b-afbe-aebef2cafc3a |
ES 668:2001
|
CEREA-TERMINOLOGY
|
MMMM yyyy
|
60.60
⇔ New
|
| 8d4872d8-63da-4284-b9c2-d1f56305b2cf |
ES 669:2001
|
MALTING BARLEY AND BARLEY MALT - DETERMINATION OF PROTEIN AND SOLUBLENITROGEN CONTENT OF WORT
|
MMMM yyyy
|
60.60
⇔ New
|
| 0a8efd5c-8bf6-4ac9-95e4-cf93a502d3f0 |
ES 670:2022
|
MALTING BARLEY SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 01ecaf2c-7bd0-4e79-b6ed-c06e17f9c1cf |
ES 671:2017
|
TEFF GRAIN - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 40b716ff-b92e-4244-8061-fdcf037d8363 |
ES 6724:2021
|
FOOD FORTIFICATION PREMIX AND FORTIFICANTS – SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| a7eaa9fa-df87-475a-8b1a-4ec9056a5f5f |
ES 673:2022
|
BARLEY MALT - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| a7fe8208-ba79-4a41-9f7e-187e06b72015 |
ES 674:2017
|
SORGHUM GRAIN-SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 4c7fb5dd-fe6f-4473-ab11-70df8da0b3c0 |
ES 678:2001
|
PULSES-TERMINOLOGY
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| d5b06263-0e5e-4d16-b8e3-02c8a57a4153 |
ES 6820:2021
|
TEXTURED SOYA PROTEIN PRODUCTS –SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| d75c2853-ec68-43ad-97e4-95bd0d02294a |
ES 6837:2021
|
SHIRO POWDER - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| a2874ec2-41d2-4e34-855c-a25ffbd59585 |
ES 6839:2021
|
BESSO - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| de82ee92-3b42-4a08-b264-df6bdd202015 |
ES 6840:2021
|
GEBS KOLO - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 314dbc9a-df55-4ae3-9b24-1f84baafa995 |
ES 6940:2022
|
FRIED CORN CHIPS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 5287b037-17bd-4e0c-b804-3ecd877eef63 |
ES 6986:2022
|
INSTANT NOODLES – SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 0a1e001a-3ee1-420f-9b10-a23730952344 |
ES ARS 461:2017
|
MAIZE GRAINS (CORN) - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| d4b2166a-a75b-4408-9507-0ff518b9f789 |
ES ARS 464:2022
|
MILLED RICE — SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| dd746e4a-be29-4282-a034-a86d8b422467 |
ES ARS 466:2022
|
MILLED MAIZE PRODUCTS — SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| a42aec25-639a-4a18-9630-cc34b853b11a |
ES ARS 858:2022
|
ROUGH (PADDY) RICE — SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 09af60de-d9df-40dd-9d7f-23b70a26d871 |
ES ARS 859:2022
|
BROWN RICE — SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| ca9e9840-195b-4244-87c1-97c63cc973e2 |
ES ARS 864:2017
|
DRY BEANS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 18218d2a-946e-4993-9077-d578f9cefab1 |
ES ARS 865:2017
|
DRY GREEN GRAMS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 2259454d-59c3-4688-9572-e18dec3723dc |
ES ARS 867:2015
|
DRY COWPEAS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 37f91e98-73cd-464e-ad31-f20de0252cc5 |
ES ARS 868:2015
|
DRY PIGEON PEAS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 314eb85d-3264-4cf7-ada9-9a81b99fbe37 |
ES ARS 872:2017
|
DRY SOYBEANS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| fe1db1f9-b0a6-4b35-8ffb-1df989d1ad7a |
ES ARS 873:2015
|
DRY FABA BEANS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| dc35acf1-0915-46ee-9f3c-24abc4414026 |
ES ARS 874:2015
|
DRY LIMA BEANS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 7513dd36-e691-4931-80c9-22cf9bf08f54 |
ES ARS 935:2015
|
EDIBLE FULL FAT SOYA FLOUR - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 39ae1c60-68cf-4f2c-89ce-e5ea089a4fd7 |
ES ARS 936:2015
|
SOY MILK - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 32e48a0f-f28c-46a5-b585-4f81d5cdc54b |
ES ARS 937:2015
|
SOY PROTEIN PRODUCTS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| b92d24c6-3ecc-4ac6-96b1-a5e789d82572 |
ES ARS 938:2015
|
TEXTURED SOY PROTEIN PRODUCTS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 5bbefd91-55f7-431a-a805-b67087304610 |
ES ISO 11050:2022
|
WHEAT AND DURUM WHEAT SEMOLINA FLOUR - DETERMINATION OF IMPURITIES OF ANIMAL ORIGIN
|
MMMM yyyy
|
60.60
⇔ New
|
| 5e4e500a-05de-49cd-a50a-733f6201a6f2 |
ES ISO 11051:2012
|
DURUM WHEAT (TRITICUM DURUM DESF.) SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 4a32a78d-374c-4acb-b1e8-b2179d28c25a |
ES ISO 11052:2012
|
DU RUM WHEAT FLOUR AND SEMOLINA - DETERMINATION OF YELLOW PIGMENT CONTENT
|
MMMM yyyy
|
60.60
⇔ New
|
| f9d0e180-7cd0-45f7-8eca-bd42e8b23132 |
ES ISO 11085:2016
|
CEREALS, CEREALS-BASED PRODUCTS AND ANIMAL FEEDING STUFFS — DETERMINATION OF CRUDE FAT AND TOTAL FAT CONTENT BY THE RANDALL EXTRACTION METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| b55aaa47-758f-4b95-b75d-8d512b418e34 |
ES ISO 11746:2012
|
RICE DETERMINATION OF BIOMETRIC CHARACTERISTICS OF KERNELS
|
MMMM yyyy
|
60.60
⇔ New
|
| bd09c082-06d1-4256-933a-15f84329e65e |
ES ISO 11747:2012
|
RICE - DETERMINATION OF RICE KERNEL RESISTANCE TO EXTRUSION AFTER COOKING
|
MMMM yyyy
|
60.60
⇔ New
|
| 4b70ff46-729e-4200-8d53-bf65ae88df06 |
ES ISO 14864:2012
|
RICE - EVALUATION OF GELATINIZATION TIME OF KERNELS DURING COOKING
|
MMMM yyyy
|
60.60
⇔ New
|
| 0dbb309c-3b43-4722-8d53-d5fa0fb2cbd9 |
ES ISO 15793:2012
|
DURUM WHEAT SEMOLINAS - DETERMINATION OF THE UNDERSIZE FRACTION
|
MMMM yyyy
|
60.60
⇔ New
|
| b2f8a884-729e-4589-a564-8fd21e676001 |
ES ISO 16002:2012
|
STORED CEREAL GRAINS AND PULSES GUIDANCE ON THE DETECTION OF INFESTATION BY LIVE INVERTEBRATES BY TRAPPING
|
MMMM yyyy
|
60.60
⇔ New
|
| 11e63be7-c120-4156-9fce-1049da40894c |
ES ISO 16050:2012
|
FOODSTUFFS — DETERMINATION OF AFLATOXIN B1, AND THE TOTAL CONTENT OF AFLATOXINS B1, B2, G1 AND G2 IN CEREALS, NUTS AND DERIVED PRODUCTS — HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| ae04ee76-44f1-403d-954b-e9f8b9afbacc |
ES ISO 16624:2022
|
WHEAT FLOUR AND DURUM W HEAT SEMOLINA — DETERMINATION OF C OLOUR BY DIFFUSE REFLECTANCE COLORIMETRY
|
MMMM yyyy
|
60.60
⇔ New
|
| bae809f7-00f2-43e2-a16c-a080c75a3c03 |
ES ISO 17715:2016
|
FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) — AMPEROMETRIC METHOD FOR STARCH DAMAGE M EASUREMENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 54a3d9e3-35e6-4eb7-ba6e-050337f219c7 |
ES ISO 17718:2016
|
WHOLEMEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM L.) — DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE
|
MMMM yyyy
|
60.60
⇔ New
|
| 51b96005-1cd7-4845-8247-23fb44aefc56 |
ES ISO 19942:2022
|
MAIZE (ZEA MAYS L.) — SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| c8700d1c-d17c-44d2-b33f-570a7081afdf |
ES ISO 20483:2012
|
CEREALS AND PULSES - DETERMINATION OF THE NITROGEN CONTENT AND CALCULATION OF THE CRUDE PROTEIN CONTENT - KJELDAH METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| db9351fd-4892-4010-975a-fbc18d9c10e7 |
ES ISO 21415-1:2012
|
WHEAT AND WHEAT FLOUR GLUTEN CONTENT PART 1 - DETERMINATION OF WET GLUTEN BY A MANUAL METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| b13b3187-c95f-4db8-b804-29bfa924de4e |
ES ISO 21415-2:2016
|
WHEAT AND WHEAT FLOUR — GLUTEN CONTENT — PART 2 - DETERMINATION OF WET GLUTEN AND GLUTEN INDEX BY MECHANICAL MEANS
|
MMMM yyyy
|
60.60
⇔ New
|
| fff185d6-9fc2-4982-a370-2e47d82e742f |
ES ISO 21415-3:2012
|
WHEAT AND WHEAT FLOUR GLUTEN CONTENT PART 3 - DETERMINATION OF DRY GLUTEN FROM WET GLUTEN BY AN OVEN DRYING METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 1a915244-7ff4-4ce3-8145-7232ba338c82 |
ES ISO 21415-4:2012
|
WHEAT AND WHEAT FLOUR GLUTEN CONTENT PART 4 - DETERMINATION OF DRY GLUTEN FROM WET GLUTEN BY A RAPID DRYING METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 35970554-e8cc-4188-9ef9-1067393761db |
ES ISO 2164:2012
|
PULSES - DETERMINATION OF GLYCOSIDIC HYDROCYANIC ACID
|
MMMM yyyy
|
60.60
⇔ New
|
| 532574b5-9232-49c1-9681-65942ce2d7a6 |
ES ISO 2171:2012
|
CEREALS, PULSES AND BY-PRODUCTS - DETERMINATION OF ASH YIELD BY INCINERATION
|
MMMM yyyy
|
60.60
⇔ New
|
| bf4bf1ce-3a53-47ae-9df3-000b5bbef966 |
ES ISO 24333:2012
|
CEREALS AND CEREAL PRODUCTS SAMPLING
|
MMMM yyyy
|
60.60
⇔ New
|
| 126f35ac-94c4-4159-a515-ac4dce18e493 |
ES ISO 24557:2012
|
PULSES - DETERMINATION OF MOISTURE CONTENT - AIR-OVEN METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 17320fbf-7163-48cf-a5dd-0580dfbcaac4 |
ES ISO 27971:2016
|
CEREALS AND CEREAL PRODUCTS — COMMON WHEAT (TRITICUM AESTIVUM L.) — DETERMINATION OF ALVEOGRAPH PROPERTIES OF DOUGH AT CONSTANT HYDRATION FROM COMMERCIAL OR TEST FLOURS AND TEST MILLING
METHODOLOGY
|
MMMM yyyy
|
60.60
⇔ New
|
| 2c516503-53d6-43bb-87f8-c7ede4afc85b |
ES ISO 29263:2022
|
CEREALS AND CEREAL PRODUCTS-SAMPLING STUDIES
|
MMMM yyyy
|
60.60
⇔ New
|
| 42fa27be-c7dc-46e7-91d3-f797090f43ae |
ES ISO 3093:2012
|
WHEAT, RYE AND THEIR FLOURS, DURUM WHEAT AND DURUM WHEAT SEMOLINA - DETERMINATION OF THE FALLING NUMBER ACCORDING TO HAGBERG-PERTEN
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| fa86125e-e263-4e67-a281-5c92508c1c11 |
ES ISO 4174:2012
|
CEREALS, OILSEEDS AND PULSES MEASUREMENT OF UNIT PRESSURE LOSS IN ONE DIMENSIONAL AIR FLOW THROUGH BULK GRAIN
|
MMMM yyyy
|
60.60
⇔ New
|
| 2a40a93e-f0c7-46c0-abe3-37a62d41c8ea |
ES ISO 520:2012
|
CEREALS AND PULSES -DETERMINATION OF THE MASS OF 1000 GRAINS
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 758801cb-1229-4498-9340-9e7458cb8b62 |
ES ISO 5526:2016
|
CEREALS, PULSES AND OTHER FOOD GRAINS — NOMENCLATURE
|
MMMM yyyy
|
60.60
⇔ New
|
| aaa0f085-41a8-4017-af9e-7a8c437c1c6b |
ES ISO 5527:2016
|
CEREALS — VOCABULARY
|
MMMM yyyy
|
60.60
⇔ New
|
| 92ee67b5-841a-4979-a52b-aaef9bbe5866 |
ES ISO 5529:2012
|
WHEAT DETERMINATION OF THE SEDIMENTATION INDEX ZELENY TES T
|
MMMM yyyy
|
60.60
⇔ New
|
| 91f9e444-0e8d-4046-bcc1-fd4c65168197 |
ES ISO 5530-1:2016
|
WHEAT FLOUR-PHYSICAL CHARACTERSTICS OF DOUGHS-PART 1:DETERMINATION OF WATER ABSORPTION AND RHEOLOGICAL PROPERTIES USING A FARINOGRAPH
|
MMMM yyyy
|
60.60
⇔ New
|
| 31c8f18a-b3ee-4d65-b687-90367f549806 |
ES ISO 5530-2:2016
|
WHEAT FLOUR — PHYSICAL CHARACTERISTICS OF DOUGHS - PART 2: DETERMINATION OF RHEOLOGICAL PROPERTIES USING AN EXTENSOGRAPH
|
MMMM yyyy
|
60.60
⇔ New
|
| 61e5aebe-62c0-4dd5-bf25-7eff560cb1d4 |
ES ISO 5530-3:2005
|
WHEAT FLOUR PHYSICAL CHARACTERISTICS OF DOUGHS PART 3 DETERMINATION OF WATER ABSORPTION AND RHEOLOGICAL PROPERTIES USING A VALORIGRAPH
|
MMMM yyyy
|
60.60
⇔ New
|
| 8b3e0f0f-95dd-42b0-8288-7c7625c4434e |
ES ISO 605:2001
|
PULSES- DETERMINATION OF IMPURITIES,SIZE,FOREIGN ODOURS,INSECTS,AND SPECIES AND VARITEY-TEST METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| c4b7e3fa-1652-4411-8aac-84fa8629342f |
ES ISO 6322-1:2001
|
STORAGE OF CEREALS AND PULSES - PART 1 ESSENTIAL REQUIREMENTS
|
MMMM yyyy
|
60.60
⇔ New
|
| 0ce9b284-3330-4541-836d-f4f31a279f72 |
ES ISO 6322-2:2012
|
S TORAGE OF CEREALS AND PULSES-PART 2 PRACTICAL RECOMMENDATIONS
|
MMMM yyyy
|
60.60
⇔ New
|
| bc04bf60-2d4c-4cb8-aac4-48c4da14a98b |
ES ISO 6322-3:2001
|
STORAGE OF CEREALS AND PULSES - PART 3: CONTROL OF ATTACK BY PESTS
|
MMMM yyyy
|
60.60
⇔ New
|
| fa573272-d212-4b86-a577-bf7ec006ccc2 |
ES ISO 6540:2022
|
MAIZE-DETERMINATION OF MOISTURE CONTENT (ON MILLED GRIANS) AND WHOLE GRIANS
|
MMMM yyyy
|
60.60
⇔ New
|
| 129de093-de35-4edc-9226-75c67f61e0ee |
ES ISO 6639-1:2001
|
CEREALS AND PULSES -DETERMINATION OF HIDDEN INSECT INFESTATION- PART 1 GENERAL PRINCIPLES
|
MMMM yyyy
|
60.60
⇔ New
|
| b0153854-86c7-4497-90c1-370bd33272ea |
ES ISO 6639-2:2001
|
CEREALS AND PULSES- DETERMINATION OF HIDDEN INSECT INFESTATION- PART 2 SAMPLING
|
MMMM yyyy
|
60.60
⇔ New
|
| 70eee3b7-968b-4ed0-b5e4-6fb3c38ab120 |
ES ISO 6646:2012
|
RICE - DETERMINATION OF THE POTENTIAL MILLING YIELD FROM PADDY AND FROM HUSKED RICE
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 9129e13e-a780-4f8e-85d7-9aa6a6d0648c |
ES ISO 6647-1:2022
|
RICE — DETERMINATION OF AMYLOSE CONTENT — PART 1: REFERENCE METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 8279e7dc-4b19-4860-abee-603f6229daad |
ES ISO 6647-2:2022
|
RICE — DETERMINATION OF AMYLOSE CONTENT — PART 2: SPECTROPHOTOMETRIC ROUTINE METHOD WITHOUT DEFATTING PROCEDURE AND WITH CALIBRATION FROM RICE STANDARDS
|
MMMM yyyy
|
60.60
⇔ New
|
| 0b9c1ca4-2567-4daf-ba67-f9dea81b1c31 |
ES ISO 6820:2012
|
WHEAT FLOUR AND RYE FLOUR GENERAL GUIDANCE ON THE DRAFTING OF BREAD MAKING TESTS
|
MMMM yyyy
|
60.60
⇔ New
|
| 876e4ae2-6784-45b6-a25e-9c42eb4c4da3 |
ES ISO 712:2012
|
CEREALS AND CEREAL PRODUCTS - DETERMINATION OF MOISTURE CONTENT - REFERENCE METHOD
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 6f728d75-35dc-42b1-af5c-d6f8b8e6bac2 |
ES ISO 7301:2022
|
RICE - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| f26dbc56-46e7-4d47-88de-f00aa321cafb |
ES ISO 7304-1:2016
|
DURUM WHEAT SEMOLINA AND ALIMENTARY PASTA - ESTIMATION OF COOKING QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSIS -REFERENCE METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 89c963be-c735-443a-ad79-9a1a9e2a4e93 |
ES ISO 7304-2:2012
|
ALIMENTARY PASTA PRODUCED FROM DURUM WHEAT SEMOLINA - ESTIMATION OF COOKING QUALITY BY SENSORY ANALYSIS - PART 2 ROUTINE METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| a325c238-b0ae-4b5e-96ff-8dbe600c9bfc |
ES ISO 7305:2022
|
MILLED CEREAL PRODUCTS — DETERMINATION OF FAT ACIDITY
|
MMMM yyyy
|
60.60
⇔ New
|
| fb0351c5-5a27-4417-93af-f0b0b32440b8 |
ES ISO 7970:2022
|
W HEAT (TRITICUM AESTIVUM.L.) — SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| c228d9c0-3f5b-47e5-ba4e-027f2a188b44 |
ES ISO 7971-1:2012
|
C E REALS — DETERMINATION OF BULK DENSITY, CALLED MASS PER HECTOLITRE — PART 1: REFERENCE METHOD
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 9a5c211e-3481-4472-ad24-9fc606cecb3d |
ES ISO 7971-2:2022
|
CEREALS — DETERMINATION OF BULK DENSITY, CALLED MASS PER HECTOLITRE —PART 2:METHOD OF TRACEABILITY FOR MEASURING INSTRUMENTS THROUGH REFERENCE TO THE INTERNATIONAL STANDARD INSTRUMENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 834ad00c-ef58-4ef7-9e95-3b5dfc494e15 |
ES ISO 7971-3:2022
|
CEREALS — DETERMINATION OF BULK DENSITY, CALLED MASS PER HECTOLITRE — PART 3: ROUTINE METHOD
|
MMMM yyyy
|
60.60
⇔ New
|