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DIN 8584-7
Manufacturing processes forming under combination of tensile and compressive conditions - Part 7: Hydroforming widening; Classification, subdivision, terms and definitions
Edition
2003-09
DIN 9003-1
Aerospace; bending of sheets, plates and strips of steel and heat-resisting alloys, bending radii, directions for design
Edition
1984-10
DIN 10234
Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)
Edition
2003-02
DIN 10235
Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)
Edition
1999-09
DIN 10371
Analysis of tobacco and tobacco products - Determination of glucose, fructose and sucrose contents - Method using high performance liquid chromatography
Edition
2001-01
DIN 10372
Analysis of tobacco and tobacco products - Determination of glycerol, propylene glycol and sorbitol contents - Method using high performance liquid chromatography
Edition
2001-01
DIN 10377
Tobacco and tobacco products - Determination of preserving agents by high performance liquid chromatography
Edition
2003-10
DIN 10473
Determination of acid soluble β-lactoglobulin content of heat-treated milk - Reversed phase, high performance liquid chromatographic method
Edition
1997-12
DIN 10482-2
Determination of Annatto content in cheese - Part 2: High performance liquid chromatographic method
Edition
2006-10
DIN 10751-3
Analysis of honey - Determination of content of hydroxymethylfurfural - Part 3: High performance liquid chromatographic method
Edition
2018-09