ISO 2825

Spices and condiments; Preparation of a ground sample for analysis

1981-07-00

Có hiệu lực

DIN 10230 (1999-05), MOD * DIN EN ISO 2825 (2010-06), IDT * DIN EN ISO 2825 (2009-08), IDT * BS EN ISO 2825 (2010-03-31), IDT * BS 4540-2 (1982-07-30), IDT * GB/T 12729.3 (2008), MOD * EN ISO 2825 (2010-02), IDT * FprEN ISO 2825 (2009-07), IDT * NF V32-102 (2010-05-01), IDT * V32-102PR, IDT * SN EN ISO 2825 (2010-06), IDT * OENORM EN ISO 2825 (2010-04-01), IDT * OENORM EN ISO 2825 (2009-09-01), IDT * PN-EN ISO 2825 (2010-05-20), IDT * PN-ISO 2825 (1999-12-30), IDT * SS-EN ISO 2825 (2010-03-01), IDT * UNE 34096-2 (1981-09-15), IDT * UNE 34096-7 (1981-09-15), NEQ * UNE 34096-9 (1981-09-15), NEQ * UNE 34096-10 (1981-10-15), NEQ * UNE-EN ISO 2825 (2010-05-19), IDT * TS 2110 (1990-03-01), IDT * TS EN ISO 2825 (1990-03-01), IDT * TS EN ISO 2825 (2013-04-10), IDT * UNI EN ISO 2825:2010 (2010-04-22), IDT * STN EN ISO 2825 (2003-03-01), IDT * CSN ISO 2825 (1994-03-01), IDT * DS/EN ISO 2825 (2010-05-03), IDT * NEN-EN-ISO 2825:2010 en (2010-03-01), IDT

ISO 2825 (1981-07)

Agricultural products * Chemical analysis and testing * Food inspection * Laboratory sample * Powdered * Preparation * Samples * Seasonings * Specimen preparation * Spices * Test specimens

67.220.10. Gia vị

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