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Hydrogen Technologies Standards form the basic framework for market ramp-up
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Publications of ISO/TC 34/SC 7

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DIN EN ISO 676	2009-10	Standards	Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997); Trilingual version EN ISO 676:2009 More	Order from DIN Media
DIN EN ISO 927	2010-03	Standards	Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009); German version EN ISO 927:2009 More	Order from DIN Media
DIN EN ISO 948	2009-10	Standards	Spices and condiments - Sampling (ISO 948:1980); German version EN ISO 948:2009 More	Order from DIN Media
DIN EN ISO 2825	2010-06	Standards	Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981); German version EN ISO 2825:2010 More	Order from DIN Media
DIN EN ISO 6465	2009-11	Standards	Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009); German version EN ISO 6465:2009 More	Order from DIN Media
DIN EN ISO 6571	2018-03	Standards	Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008 + Amd 1:2017); German version EN ISO 6571:2009 + A1:2017 More	Order from DIN Media
DIN EN ISO 7540	2020-11	Standards	Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020); German version EN ISO 7540:2020 More	Order from DIN Media
DIN EN ISO 7541	2020-11	Standards	Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020); German version EN ISO 7541:2020 More	Order from DIN Media
DIN ISO 939	2024-11	Draft standard	Spices and condiments - Determination of moisture content (ISO 939:2021); Text in German and English More	Order from DIN Media
ISO 676	1995-12	Standards	Spices and condiments - Botanical nomenclature More	Order from DIN Media

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