Rice - Determination of amylose content - Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin (ISO 6647-1:2020); German version EN ISO 6647-1:2020
Edition 2020-11

Tissue paper and tissue products - Part 11: Determination of wet ball burst strength (ISO 12625-11:2019); German version EN ISO 12625-11:2019
Edition 2019-09

Footwear - Chemical tests - General principles on the preparation of samples (ISO 21061:2021); German version EN ISO 21061:2021
Edition 2022-03

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014
Edition 2015-03

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014
Edition 2015-03

Gas analysis - Preparation of calibration gas mixtures using dynamic volumetric methods - Part 8: Diffusion method (ISO 6145-8:2005); German version EN ISO 6145-8:2008
Edition 2008-11

Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free) (ISO 8534:2017); German version EN ISO 8534:2017
Edition 2017-05

Workplace atmospheres - Pumps for personal sampling of chemical and biological agents - Requirements and test methods (ISO 13137:2022); German version EN ISO 13137:2022
Edition 2023-01

Wood flooring - Solid parquet elements with grooves and/or tongues; German version EN 13226:2009
Edition 2009-09

Chemical disinfectants - Quantitative suspension test for the evaluation of sporicidal activity of chemical disinfectants used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1); German version EN 13704:2018
Edition 2018-09