Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008); German version EN ISO 2450:2008
Edition 2009-03

Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method) (ISO 7328:2008); German version EN ISO 7328:2008
Edition 2009-03

Photography - Sensitometry of screen/film systems for medical radiography - Part 1: Determination of sensitometric curve shape, speed and average gradient (ISO 9236-1:2004)
Edition 2007-08

Paints and varnishes - Determination of gloss value at 20°, 60° and 85° (ISO 2813:2014); German version EN ISO 2813:2014
Edition 2015-02

Dentistry - Water-based cements - Part 1: Powder/liquid acid-base cements (ISO 9917-1:2007); German version EN ISO 9917-1:2007
Edition 2008-01

Microbiology of the food chain - Quantitative determination of emetic toxin (cereulide) using LC-MS/MS (ISO 18465:2017); German version EN ISO 18465:2017
Edition 2017-05

Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination (ISO 3960:2017); German version EN ISO 3960:2017
Edition 2017-05

Textiles - Quantitative microscopical analysis - General principles of testing (ISO 20705:2019); German version EN ISO 20705:2020
Edition 2020-05

Natural gas - Calculation of thermodynamic properties - Part 5: Calculation of viscosity, Joule-Thomson coefficient, and isentropic exponent (ISO 20765-5:2022); German version EN ISO 20765-5:2022
Edition 2022-08

Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products (ISO 16634-2:2016); German version EN ISO 16634-2:2016
Edition 2016-11