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ISO 7304-1
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2025-11
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Standard
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Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method
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ISO 4149
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2025-11
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Standard
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Green coffee - Olfactory and visual examination and determination of foreign matter and defects
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DIN EN ISO 20768
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2025-10
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Standard
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Vapour products - Routine analytical vaping machine - Definitions and standard conditions (ISO 20768:2018 + Amd 1:2025); German version EN ISO 20768:2021 + A1:2025
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DIN EN 18054
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2025-10
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Standard
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Food authenticity - Determination of C and/or N isotope ratios in food by Elemental Analyser - Isotope Ratio Mass Spectrometry (EA-IRMS); German version EN 18054:2025
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ISO 21921
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2025-10
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Standard
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Oxidized starch in food applications - Specifications and test methods
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ISO 21846
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2025-10
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Standard
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Vegetable fats and oils - Determination of composition of triacylglycerols and composition and content of diacylglycerols by capillary gas chromatography
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DIN EN ISO 5530-1
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2025-09
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Standard
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Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025); German version EN ISO 5530-1:2025
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DIN EN ISO 5530-2
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2025-09
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Standard
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Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025); German version EN ISO 5530-2:2025
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DIN 10186
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2025-09
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Standard
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Microbiological analysis of milk - Enumeration of yeasts and moulds - Reference method
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ISO 15592-2
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2025-09
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Standard
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Fine-cut tobacco and smoking articles made from it - Methods of sampling, conditioning and analysis - Part 2: Atmosphere for conditioning and testing
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