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British Standards for 67.060 Cereals, pulses and derived products | Module: ICS 67.060

Standards Shop | ICS 67 |  ICS 67.060

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BS 4317-11:1976
Methods of test for cereals and pulses Determination of glycosidic hydrocyanic acid in pulses
SKU/ISBN:0580091120

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BS 4317-2:1987
Methods of test for cereals and pulses Determination of moisture content of cereals and cereal products (reference method)
SKU/ISBN:0580156699

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BS 4317-18:1988
Methods of test for cereals and pulses Determination of hidden insect infestation
SKU/ISBN:0580169421

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BS 4317-21:1999
Methods of test for cereals and pulses Determination of rheological properties of doughs using an extensograph
SKU/ISBN:0580330559

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BS 4317-20:1999
Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a farinograph
SKU/ISBN:0580330540

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BS 4317-22:1989
Methods of test for cereals and pulses Determination of water absorption of flour and rheological properties of doughs using a valorigraph
SKU/ISBN:0580176444

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BS 4317-19:1990
Methods of test for cereals and pulses Determination of protein quality of wheat by the sodium dodecyl sulphate (SDS) test
SKU/ISBN:058017817X

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BS 4317-26:1991
Methods of test for cereals and pulses Measurement of temperature of grain during bulk storage
SKU/ISBN:0580194590

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BS 4317-4:1991
Methods of test for cereals and pulses Determination of impurities, size, foreign odours, insects, and species and variety in pulses
SKU/ISBN:0580198367

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BS EN 13585:2002
Foodstuffs. Determination of fumonisins B1 and B2 in maize. HPLC method with solid phase extraction clean-up
SKU/ISBN:058039204X

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BS 6279-2:2001
Storage of cereals and pulses Practical recommendations
SKU/ISBN:0580377482

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BS ISO 16002:2004
Stored cereal grains and pulses. Guidance on the detection of infestation by live invertebrates by trapping
SKU/ISBN:0580437833

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BS EN 14352:2004
Foodstuffs. Determination of fumonisin B1 and B2 in maize based foods. HPLC method with immunoaffinity column clean up
SKU/ISBN:0580442055

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BS EN 14185-1:2003
Non-fatty food. Determination of N-methylcarbamate residues HPLC-method with SPE clean-up
SKU/ISBN:0580417808

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BS ISO 24557:2009
Pulses. Determination of moisture content. Air-oven method
SKU/ISBN:9780580561504

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BS EN ISO 11052:2006
Durum wheat flour and semolina. Determination of yellow pigment content
SKU/ISBN:0580490017

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DD CEN/TS 15465:2008
Cereals and cereal products. Durum wheat (T. durum Desf.). General guidelines for instrumental methods measurement of semolina colour
SKU/ISBN:9780580566202

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BS ISO 7304-2:2008
Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis Routine method
SKU/ISBN:9780580572548

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BS EN ISO 21415-1:2007
Wheat and wheat flour. Gluten content Determination of wet gluten by a manual method
SKU/ISBN:9780580505812

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BS EN ISO 21415-3:2007
Wheat and wheat flour. Gluten content Determination of dry gluten from wet gluten by an oven drying method
SKU/ISBN:9780580505843

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BS EN ISO 21415-4:2007
Wheat and wheat flour. Gluten content Determination of dry gluten from wet gluten by a rapid drying method
SKU/ISBN:9780580505805

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BS EN 15585:2008
Cereals and cereal products. Durum wheat (T. durum Desf.). Determination of percentage of mitadine grains and calculation of percentage of vitreous grains
SKU/ISBN:9780580577109

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BS EN ISO 7971-1:2009
Cereals. Determination of bulk density, called mass per hectolitre Reference method
SKU/ISBN:9780580584459

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BS EN ISO 712:2009
Cereals and cereal products. Determination of moisture content. Reference method
SKU/ISBN:9780580584961

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DD CEN/TS 15731:2008
Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
SKU/ISBN:9780580601071

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BS EN 15850:2010
Foodstuffs. Determination of zearalenone in maize based baby food, barley flour, maize flour, polenta, wheat flour and cereal based foods for infants and young children. HPLC method with immunoaffinity column cleanup and fluorescence detection
SKU/ISBN:9780580642883

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BS EN 15851:2010
Foodstuffs. Determination of aflatoxin B1 in cereal based foods for infants and young children. HPLC method with immunoaffinity column cleanup and fluorescence detection
SKU/ISBN:9780580642890

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BS EN ISO 520:2010
Cereals and pulses. Determination of the mass of 1000 grains
SKU/ISBN:9780580661952

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BS EN ISO 3093:2009
Wheat, rye and their flours, durum wheat and durum wheat semolina. Determination of the falling number according to Hagberg-Perten
SKU/ISBN:9780580675485

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BS ISO 6646:2011
Rice. Determination of the potential milling yield from paddy and from husked rice
SKU/ISBN:9780580675492

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BS EN ISO 5529:2010
Wheat. Determination of the sedimentation index. Zeleny test
SKU/ISBN:9780580698040

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BS EN ISO 24333:2009
Cereals and cereal products. Sampling
SKU/ISBN:9780580726507

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BS EN ISO 20483:2013
Cereals and pulses. Determination of the nitrogen content and calculation of the crude protein content. Kjeldahl method
SKU/ISBN:9780580763120

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BS EN 16378:2013
Cereals. Determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)
SKU/ISBN:9780580774478

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PD CEN/TR 16324:2012
Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat
SKU/ISBN:9780580808906

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PD CEN/TS 16731:2014
Foodstuffs. Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride-AAS) following acid extraction
SKU/ISBN:9780580837319

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BS EN ISO 5530-1:2014
Wheat flour. Physical characteristics of doughs Determination of water absorption and rheological properties using a farinograph
SKU/ISBN:9780580867101

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BS EN ISO 17718:2014
Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
SKU/ISBN:9780580867125

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BS EN ISO 5530-2:2015
Wheat flour. Physical characteristics of doughs Determination of rheological properties using an extensograph
SKU/ISBN:9780580867132

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BS EN ISO 17715:2014
Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
SKU/ISBN:9780580867149

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PD CEN/TR 16875:2015
Cereal and cereal products. Technical report of the interlaboratory study for the determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)
SKU/ISBN:9780580899638

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BS EN ISO 5526:2013
Cereals, pulses and other food grains. Nomenclature
SKU/ISBN:9780580700705

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BS EN ISO 21415-2:2015
Wheat and wheat flour. Gluten content Determination of wet gluten and gluten index by mechanical means
SKU/ISBN:9780580818684

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BS EN ISO 11085:2015
Cereals, cereals-based products and animal feeding stuffs. Determination of crude fat and total fat content by the Randall extraction method
SKU/ISBN:9780580839375

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BS EN ISO 11747:2012+A1:2018
Rice. Determination of rice kernel resistance to extrusion after cooking
SKU/ISBN:9.78058E+12

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BS ISO 7304-1:2016
Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis Reference method
SKU/ISBN:9780580839979

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BS EN ISO 7973:2015
Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph
SKU/ISBN:9780580900150

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BS ISO 7305:2019
Milled cereal products. Determination of fat acidity
SKU/ISBN:9780580927430

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BS EN ISO 7971-2:2019
Cereals. Determination of bulk density, called mass per hectolitre Method of traceability for measuring instruments through reference to the international standard instrument
SKU/ISBN:9.78058E+12

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BS EN 17252:2020
Foodstuffs. Determination of phomopsin A in lupin seeds and lupin derived products by HPLC-MS/MS
SKU/ISBN:9780580985034

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