Cookies
Potřebujeme Váš souhlas k využití jednotlivých dat, aby se Vám mimo jiné mohli ukazovat informace týkající se Vašich zájmů. Souhlas udělíte kliknutím na tlačítko „OK“.
Active standard | Published: 28/01/2026
BS EN ISO 5530-1:2026-TC
Tracked Changes. Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph.
Available languages: English
Available design: PDF - Immediate download, Print design
from 11 989.50 CZK
show on eshop
Detail information
Designation: BS EN ISO 5530-1:2026-TC
Publication date: 28/01/2026
Pages: 97
Country: British technical standard
Where to buy?
You can buy at www.mystandards.bizAnotation
ISBN: 978 0 539 40578 1 Status: DefinitivePopular Publishers
DIN standards
BS standards
ASTM standards
ISO standards
IEC standards
Copyright © All rights reserved | This template is made with by Colorlib
