Wood preservatives - Creosote and creosoted timber - Methods of sampling and analysis - Part 3: Determination of the benzo(a)pyrene content of creosote; German version EN 1014-3:2010
Edition 2010-11

Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2018); German version EN ISO 9233-1:2018
Edition 2018-08

Animal and vegetable fats and oils - Determination of benzo[a]pyrene - Reverse-phase high performance liquid chromatography method (ISO 15302:2017); German version EN ISO 15302:2017
Edition 2017-07

Plain bearings - Metallic multilayer plain bearings - Part 1: Non-destructive ultrasonic testing of bond of thickness ≥ 0,5 mm (ISO 4386-1:2019)
Edition 2022-08

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
Edition 2018-03

Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012 + Amd 1:2017); German version EN ISO 11747:2012 + A1:2018
Edition 2018-06

Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content (ISO 8851-1:2004)
Edition 2020-12

Offshore containers and associated lifting sets - Part 1: Design, manufacture and marking of offshore containers (ISO/DIS 10855-1:2024); English version prEN ISO 10855-1:2024
Edition 2024-03

Textiles - Bursting properties of fabrics - Part 1: Hydraulic method for determination of bursting strength and bursting distension (ISO 13938-1:2019); German version EN ISO 13938-1:2019
Edition 2020-02

Methods of test for dense shaped refractory products - Part 1: Determination of bulk density, apparent porosity and true porosity; German version EN 993-1:2018
Edition 2019-03