Abstract -- General information
€208.00
Abstract General information
€77.00
Semoule de blé dur et pâtes alimentaires - Appréciation de la qualité de cuisson par analyse sensorielle - Partie 1 : méthode de référence
€46.00
Produits alimentaires - Détermination de la teneur en azote total par combustion selon le principe Dumas et calcul de la teneur en protéines brutes - Partie 2 : Céréales, légumineuses et coproduits céréaliers
€68.00
Durum wheat semolina and alimentary pasta — Estimation of cooking quality pasta by sensory analysis Reference method
€201.00
Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2025); German and English version prEN ISO 5530-1:2025
€122.34
Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and cereal coproducts (ISO/DIS 16634-2:2025); German and English version prEN ISO 16634-2:2025
€98.32
Farines de blé tendre - Caractéristiques physiques des pâtes - Partie 1 : Détermination de l'absorption d'eau et des caractéristiques rhéologiques au moyen du farinographe
€85.00
Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk
€58.00
Wheat and wheat flour — Gluten content
Cereals and cereal products — Determination of 17 mycotoxins by ultra-high-performance liquid chromatography and tandem mass spectrometry method (UHPLC-MS/MS)
€166.00
BS EN ISO 16634-2 Food products — Determination of the total nitrogen content by combustion according to Dumas principle and calculation crude protein Part 2: Cereals, pulses cereal coproducts
€24.00
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025)
€97.00
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)
€115.00
