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ABNT NBR 15026
Tourism - Baker - Personal competence
Edition
2004-02-27
PR NF V51-001 ; PR NF ISO 23983
Characteristics of fresh and dry baker's yeast
NF V51-001 ; NF ISO 23983:2025-10-29
Characteristics of fresh and dry baker's yeast
Edition
2025-10-29
24/30485758 DC
BS ISO 23983 Characteristics of fresh and dry baker's yeast
Edition
2024-09-25
BS ISO 23983
Food products. Characteristics of fresh and dry baker's yeast
Edition
2025-09-04
DIN SPEC 91473
Characteristics of fresh and dry baker's yeast; Text in English
Edition
2022-08
DIN 18873-20
Methods for measuring the energy consumption of commercial kitchen appliances - Part 20: Crepe and Poffertjes-Baker
Edition
2016-09
DIN EN 14187-3
Cold applied joint sealants - Test methods - Part 3: Determination of self-levelling properties; German version EN 14187-3:2017
Edition
2017-07
DIN 58964
Quality assurance of POCT results - Assessment criteria for comparison measurement and implementation
Edition
2015-09
DIN EN 17346
Ambient air - Standard method for the determination of the concentration of ammonia using diffusive samplers; German version EN 17346:2020
Edition
2020-08
