Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001); German version EN ISO 3727-2:2001
Edition 2002-04

Slurry surfacing - Test methods - Part 4: Determination of cohesion of the mix; German version EN 12274-4:2018
Edition 2018-05

Maize - Determination of moisture content (on milled grains and on whole grains) (ISO 6540:2021); German version EN ISO 6540:2021
Edition 2021-06

Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992); German version EN ISO 7973:2015
Edition 2016-03

Milk and milk products - Determination of nitrate and nitrite contents - Part 2: Method using segmented flow analysis (Routine method) (ISO 14673-2:2004); German version EN ISO 14673-2:2004
Edition 2004-05

Dentistry - Elastomeric impression and bite registration materials (ISO 4823:2021); German version EN ISO 4823:2021
Edition 2021-06

Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017); German version EN ISO 6887-4:2017
Edition 2017-07

Tests for mechanical and physical properties of aggregates - Part 4: Determination of the voids of dry compacted filler; German version EN 1097-4:2008
Edition 2008-06

Pigments and extenders - Methods of assessment of dispersion characteristics - Part 2: Assessment from the change in fineness of grind (ISO 8781-2:1990); German version EN ISO 8781-2:1995
Edition 1995-04

Production in optical engineering - Testing of lubricating greases for precision engineering and optical instruments - Part 2: Spreading
Edition 2012-03