Pigments - Zincoxide pigments - Methods of analysis
Edition 1998-07

Milk and milk products - Sensory analysis - Part 2: Methods for sensory evaluation (ISO 22935-2:2023); Text in German and English
Edition 2024-07

Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 2: Enumeration of Clostridium perfringens by colony-count technique (ISO 15213-2:2023); German version EN ISO 15213-2:2023
Edition 2024-05

Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Escherichia coli O157 (ISO 16654:2001 + Amd 1:2017 + Amd 2:2023); German version EN ISO 16654:2001 + A1:2017 + A2:2023
Edition 2023-06

Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009); German version EN ISO 6465:2009
Edition 2009-11

Durability of wood and wood-based products - Preservative-treated solid wood - Determination of the penetration and retention of creosote in treated wood; German version EN 12490:2010
Edition 2010-11

Textiles - Methods for determination of certain aromatic amines derived from azo colorants - Part 1: Detection of the use of certain azo colorants accessible with and without extracting the fibres (ISO 14362-1:2017); German version EN ISO 14362-1:2017
Edition 2017-05

Condition monitoring and diagnostics of machines - Approaches for performance diagnosis (ISO 18129:2015)
Edition 2016-01

Surface active agents - Detergents - Determination of cationic-active matter content - Part 1: High-molecular-mass cationic-active matter (ISO 2871-1:2010); German version EN ISO 2871-1:2010
Edition 2010-06

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
Edition 2020-11