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ČSN - Czech national standards
Page 5254
ČSN ISO 5530-1 (01/08/1995) Withdrawn
Wheat flour. Physical characteristics of doughs. Part 1: Determination of water absorption and rheological properties using a farinograph
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from 7.70 EUR more info
ČSN ISO 5530-2 (01/08/1995) Withdrawn
Wheat flour. Physical characteristics of doughs. Part 2: Determination of rheological properties using an extesograph
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ČSN ISO 5530-4 (01/08/1995) Withdrawn
Wheat flour. Physical characteristics of doughs. Part 4: Determination of rheological properties using an alveograph
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ČSN 560115 (30/12/1970)
Methods of test for dough products
Available languages: Czech
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ČSN 560116 (08/04/1974)
Methods of testing for baked products
Available languages: Czech
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ČSN 560116-1 (01/07/1995)
Methods of baked products analysis. Part 1: General guidance
Available languages: Czech
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ČSN 560116-2 (01/07/1995)
Methods of baked products analysis. Part 2: Sampling of baked products
Available languages: Czech
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ČSN 560116-3 (01/07/1995)
Methods of baked products analysis. Part 2: Determination of moisture content
Available languages: Czech
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ČSN 560116-4 (01/03/1993)
Methods of baked products analysis. Part 4: Determination of ash and its part insoluble in acid
Available languages: Czech
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ČSN 560116-5 (01/03/1994)
Methods of baked products analysis - Part 5: Determination of sodium chloride content
Available languages: Czech
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from 2.60 EUR more info
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