BSI Standards

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BS EN ISO 5492:2009+A1:2017 :

Sensory analysis. Vocabulary

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BS EN ISO 5495:2005+A1:2016 :

Sensory analysis. Methodology. Paired comparison test

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BS EN ISO 5526:2013 :

Cereals, pulses and other food grains. Nomenclature

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BS EN ISO 5527:2015 :

Cereals. Vocabulary

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BS EN ISO 5529:2010 :

Wheat. Determination of the sedimentation index. Zeleny test

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BS EN ISO 5536:2013 :

Milk fat products. Determination of water content. Karl Fischer method

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BS EN ISO 5537:2004 :

Dried milk. Determination of moisture content (reference method)

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BS EN ISO 5555:2002+A1:2014 :

Animal and vegetable fats and oils. Sampling

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BS EN ISO 5577:2017 :

Non-destructive testing. Ultrasonic testing. Vocabulary

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BS EN ISO 56000:2021 :

Innovation management. Fundamentals and vocabulary

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BS EN ISO 56002:2021 :

Innovation management. Innovation management system. Guidance

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BS EN ISO 56003:2021 :

Innovation management. Tools and methods for innovation partnership. Guidance

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BS EN ISO 56005:2021 :

Innovation management. Tools and methods for intellectual property management. Guidance

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BS EN ISO 5620-2:1997 :

Shipbuilding and marine structures. Filling connection for drinking water tanks Components

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BS EN ISO 5659-2:2017 :

Plastics. Smoke generation Determination of optical density by a single-chamber test

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BS EN ISO 5667-13:2011 :

Water quality. Sampling Guidance on sampling of sludges

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