CEN EN ISO 520 Cereals and pulses - Determination of the mass of 1000 grains
Список продуктов
Данный раздел/документ содержится в продуктах:
Данный раздел/документ содержится в продуктах:
- Техэксперт: Машиностроительный комплекс
- Картотека зарубежных и международных стандартов
- ISO 6647-2 Rice — Determination of amylose content — Part 2: Routine methods - First Edition
- CEN EN ISO 6647-1 Rice - Determination of amylose content - Part 1: Reference method
- ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods - Second Edition
- ISO 1666 Starch - Determination of Moisture Content - Oven-Drying Method - Second Edition
- CEN EN ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods
- ISO 1666 Starch - Determination of Moisture Content - Oven-Drying Method - Second Edition
- ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods - Second Edition
- CEN EN ISO 6647-1 Rice - Determination of amylose content - Part 1: Reference method
- 67
- ISO 6647-2 Rice — Determination of amylose content — Part 2: Routine methods - First Edition
- CEN EN ISO 6647-1 Rice - Determination of amylose content - Part 1: Reference method
- ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods - Second Edition
- ISO 1666 Starch - Determination of Moisture Content - Oven-Drying Method - Second Edition
- CEN EN ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods
- ISO 1666 Starch - Determination of Moisture Content - Oven-Drying Method - Second Edition
- ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods - Second Edition
- CEN EN ISO 6647-1 Rice - Determination of amylose content - Part 1: Reference method
- 67.060
- ISO 6647-2 Rice — Determination of amylose content — Part 2: Routine methods - First Edition
- CEN EN ISO 6647-1 Rice - Determination of amylose content - Part 1: Reference method
- ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods - Second Edition
- ISO 1666 Starch - Determination of Moisture Content - Oven-Drying Method - Second Edition
- CEN EN ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods
- ISO 1666 Starch - Determination of Moisture Content - Oven-Drying Method - Second Edition
- ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods - Second Edition
- CEN EN ISO 6647-1 Rice - Determination of amylose content - Part 1: Reference method
- ISO 6647-2 Rice — Determination of amylose content — Part 2: Routine methods - First Edition
- CEN EN ISO 6647-1 Rice - Determination of amylose content - Part 1: Reference method
- ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods - Second Edition
- ISO 1666 Starch - Determination of Moisture Content - Oven-Drying Method - Second Edition
- CEN EN ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods
- ISO 1666 Starch - Determination of Moisture Content - Oven-Drying Method - Second Edition
- ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods - Second Edition
- ISO 6647-2 Rice — Determination of amylose content — Part 2: Routine methods - First Edition
- CEN EN ISO 6647-1 Rice - Determination of amylose content - Part 1: Reference method
- ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods - Second Edition
- ISO 1666 Starch - Determination of Moisture Content - Oven-Drying Method - Second Edition
- CEN EN ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods
- ISO 1666 Starch - Determination of Moisture Content - Oven-Drying Method - Second Edition
- ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods - Second Edition
- ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods - Second Edition
- ISO 1666 Starch - Determination of Moisture Content - Oven-Drying Method - Second Edition
- CEN EN ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods
- ISO 1666 Starch - Determination of Moisture Content - Oven-Drying Method - Second Edition
- ISO 1666 Starch - Determination of Moisture Content - Oven-Drying Method - Second Edition
- CEN EN ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods
- CEN EN ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods
- ISO 6647-1 Rice - Determination of amylose content - Part 1: Reference method - Second Edition
- DIN EN ISO 6647-2 Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2015)
- DIN EN ISO 6647-1 Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2015)
- ISO 24333 Cereals and cereal products — Sampling - First Edition
- ISO 17715 Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement - First Edition
- ISO 712 Cereals and cereal products — Determination of moisture content — Reference method - Fourth Edition
- ISO 6647-2 Rice — Determination of amylose content — Part 2: Routine methods - First Edition
- Картотека зарубежных и международных стандартов
European Committee for Standardization
Cereals and pulses - Determination of the mass of 1000 grains
N EN ISO 520
Annotation
This International Standard specifies a method for the determination of the mass of 1 000 grains of cereals and pulses.
This International Standard is applicable to all species of cereals and pulses with the exception of seed lots for sowing purposes.
Автоматический перевод:
Крупы и бобы - Определение массы 1000 зерен
Этот Международный стандарт определяет метод для определения массы 1 000 зерна круп и бобов.
Этот Международный стандарт применим ко всем разновидностям круп и бобов за исключением партий семени для сева целей.
Эквиваленты данного стандарта:
- BSI BS EN ISO 520 Cereals and pulses - Determination of the mass of 1000 grains
- AENOR UNE-EN ISO 520 Cereals and pulses - Determination of the mass of 1000 grains (ISO 520:2010)
