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BS - British national standards
Page 3359
BS EN ISO 5529:2010 (30/06/2010)
Wheat. Determination of the sedimentation index. Zeleny test.
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BS EN ISO 5530-1:2026 (20/01/2026)
Wheat flour — Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph.
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BS EN ISO 5530-1:2026-TC (28/01/2026)
Tracked Changes. Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph.
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BS EN ISO 5530-2:2025 (27/01/2025)
Wheat flour. Physical characteristics of doughs. Determination of rheological properties using an extensograph.
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BS ISO 5533:2023 (13/10/2023)
Textiles. Quantification of carbon fibre constituent element. Elemental analyser method.
Available languages: English
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BS EN ISO 5534:2004 (12/06/2004)
Cheese and processed cheese. Determination of the total solids content (Reference method).
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BS 5534:2014+A2:2018 (28/02/2018)
Slating and tiling for pitched roofs and vertical cladding. Code of practice.
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BS 5535:1978 (30/12/1977)
Specification for right angle and box angle plates.
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BS 5536:1988 (31/08/1988)
Recommendations for preparation of technical drawings for microfilming.
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BS EN ISO 5536:2013 (30/11/2013)
Milk fat products. Determination of water content. Karl Fischer method.
Available languages: English
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