Analysis of spices and condiments - Determination of moisture content - Entrainment method
Edition 2000-08

High-speed steel broaching tools - Technical delivery conditions
Edition 2000-07

Testing of glass - Resistance to attack by a boiling aqueous solution of hydrochloric acid - Method of test and classification
Edition 2001-03

Analysis of honey - Determination of the relative frequency of pollen
Edition 2002-05

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

Determination of pH of butter plasm
Edition 2004-10

Public transport - Reference data model - Part 8: Management information & statistics; English version EN 12896-8:2019, only on CD-ROM
Edition 2020-01

Testing of carbonaceous materials - Rockwell hardness test - Ball indentation method; Solid materials
Edition 2002-12

Round steel link chains - Grade 2, non-calibrated, tested
Edition 1996-04

Pigments and extenders - Determination of water soluble sulfates, chlorides and nitrates with ion chromatography
Edition 1999-10