Documents
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ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method
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ISO 6647:2020 Rice – Determination of amylose content – Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin
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ISO 6647:2020 Rice – Determination of amylose content – Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards
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ISO 24522:2019 Event detection process: Guidelines for water and wastewater utilities
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ISO 4869:2018 Acoustics – Hearing protectors – Part 2: Estimation of effective A-weighted sound pressure levels when hearing protectors are worn
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ISO 28927:2009 Hand-held portable power tools – Test methods for evaluation of vibration emission – Part 8: Saws, polishing and filing machines with reciprocating action and small saws with oscillating or rotating action
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ISO 7541:2020 Spices and condiments – Spectrophotometric determination of the extractable colour in paprika
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ISO 17398:2004 Safety colours and safety signs – Classification, performance and durability of safety signs
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ISO 14839:2022 Mechanical vibration – Vibration of rotating machinery equipped with active magnetic bearings – Part 5: Touch-down bearings
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