UNE - Spanish national standards

Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007)

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Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2026)

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Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)

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Cheese and processed cheese - Determination of total solids content (Reference method) (ISO 5534:2004)

Available languages: English, Spanish

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Milk fat products - Determination of water content - Karl Fischer method (ISO 5536:2009)

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Dried milk and dried milk products - Determination of moisture content (Reference method) (ISO 5537:2023)

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SURFACE ACTIVE AGENTS. DETERMINATION OF SURFACE TENSION BY DRAWING UP LIQUID FILMS.

Available languages: Spanish

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SURFACE ACTIVE AGENTS. MEASUREMENT OF FOAMING POWER. MODIFIED ROSS-MILES METHOD

Available languages: Spanish

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SURFACE ACTIVE AGENTS. ANALYSIS OF TECHNICAL SODIUM SEC-ALKYSULPHATES. SCOPE

Available languages: Spanish

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SURFACE ACTIVE AGENTS. ANALYSIS OF TECHNICAL SODIUM SEC-ALKYLSULPHATES. DETERMINATION OF PETROLEUM ETHER EXTRACTABLE PRODUCTS

Available languages: Spanish

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