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Microbiology of the food chain - Method validation - Part 4: Protocol for method validation in a single laboratory (ISO 16140-4:2020)
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Microbiology of the food chain - Method validation - Part 4: Protocol for method validation in a single laboratory - Amendment 1: Validation of a larger test portion size for qualitative methods (ISO 16140-4:2020/Amd 1:2024)
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Microbiology of the food chain - Method validation - Part 4: Protocol for method validation in a single laboratory - Amendment 2: Protocol for single-laboratory validation of identification methods of microorganisms (ISO 16140-4:2020/Amd 2:2025)
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Microbiology of the food chain - Method validation - Part 5: Protocol for factorial interlaboratory validation for non-proprietary methods (ISO 16140-5:2020)
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Microbiology of the food chain - Method validation - Part 6: Protocol for the validation of alternative (proprietary) methods for microbiological confirmation and typing procedures (ISO 16140-6:2019)
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Microbiology of the food chain - Method validation - Part 7: Protocol for the validation of identification methods of microorganisms (ISO 16140-7:2024)
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Conservation of cultural heritage - Guidelines for management of environmental conditions - Collection storage facilities: definitions and characteristics of buildings dedicated to the preservation and management of cultural heritage
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Petroleum products - Determination of content of Benzo(a)pyrene (BaP) and selected polycyclic aromatic hydrocarbons (PAH) in extender oils - Procedure using double LC cleaning and GC/MS analysis
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Liquid petroleum products - Determination of ignition delay and derived cetane number (DCN) of middle distillate fuels - Fixed range injection period, constant volume combustion chamber method
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Sanitary tapware - Extractable outlets for sink and basin mixers - General technical specification
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