Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
Edition 1996-06

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

Analysis of honey - Determination of mineral content
Edition 2001-04

Testing of paper, board and pulps - Determination of acid insoluble proportion of ignition residue
Edition 2015-11

Nanotechnologies - Vocabulary - Part 1: Core vocabulary (ISO 80004-1:2023); German version EN ISO 80004-1:2023
Edition 2023-12

Pressure equipment - Part 1: Vocabulary; German version EN 764-1:2015+A1:2016
Edition 2016-12

Determination of non-fat solids content of butter; routine method
Edition 1990-11

Methods of test for mortar for masonry - Part 1: Determination of particle size distribution (by sieve analysis); German version EN 1015-1:1998+A1:2006
Edition 2007-05

Microbiological analysis of meat and meat products - Aerobic count at 30 °C - Drop plating method
Edition 2016-12

Eurocode 1: Actions on structures - Part 1-5: General actions - Thermal actions; German and English version prEN 1991-1-5:2023
Edition 2023-03