STB PDF

Sensory analysis - Methodology - Paired comparison test - Amendment 1. Original standard BS EN ISO 05495-2005 + A1-2016 in PDF full version. Additional info + preview on request

Document status: Active

Animal and vegetable fats and oils. Analysis by gas chromatography of methyl esters of fatty acids. Original standard BS EN ISO 05508-1995 in PDF full version. Additional info + preview on request

Document status: Replaced by

Cereals. Vocabulary. Original standard BS EN ISO 05527-2015 in PDF full version. Additional info + preview on request

Document status: Active

Wheat flour. Physical characteristics of doughs - Determination of water absorption and rheological properties using a farinograph. Original standard BS EN ISO 05530-1-2014 in PDF full version. Additional info + preview on request

Document status: Withdrawn

Wheat flour. Physical characteristics of doughs - Determination of rheological properties using an extensograph. Original standard BS EN ISO 05530-2-2015 in PDF full version. Additional info + preview on request

Document status: Withdrawn

Dried milk. Determination of moisture content (reference method). Original standard BS EN ISO 05537-2004 in PDF full version. Additional info + preview on request

Document status: Withdrawn