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CAN/CSA-C22.2 No. 60601-2-10
Medical electrical equipment - Part 2-10: Particular requirements for the basic safety and essential performance of nerve and muscle stimulators
Edition
2014-05-01
CAN/CSA-C22.2 No. 60601-2-10 AMD 1
Medical electrical equipment - Part 2-10: Particular requirements for the basic safety and essential performance of nerve and muscle stimulators; Amendment 1 (Adopted Amendment 1:2016 to IEC 60601-2-10:2012)
Edition
2018
CAN/CSA-C22.2 No. 60601-2-10 AMD 2
Amendment 2:2023 to CAN/CSA-C22.2 NO. 60601-2-10:14, Medical electrical equipment - Part 2-10: Particular requirements for the basic safety and essential performance of nerve and muscle stimulators (Adopted amendment 2:2023 to IEC 60601-2-10:2012)
Edition
2023
BS CWA 17047
Comminuted and fragmented poultry meat. Quantification of muscle fibre structure degradation
Edition
2016-06-22
AS 60601.2.10
Medical electrical equipment Particular requirements for the basic safety and essential performance of nerve and muscle stimulators (IEC 60601-2-10:2016 (ED. 2.1), MOD)
Edition
2018
UNE-EN 60601-2-10
Medical electrical equipment - Part 2-10: Particular requirements for the basic safety and essential performance of nerve and muscle stimulators (Endorsed by AENOR in July of 2015.)
Edition
2015-07-01
21/30435083 DC
BS EN IEC 60601-2-10 AMD2. Medical electrical equipment. Part 2-10. Particular requirements for the basic safety and essential performance of nerve and muscle stimulators
Edition
2021-06-04
UNE-EN 60601-2-10/A1
Medical electrical equipment - Part 2-10: Particular requirements for the basic safety and essential performance of nerve and muscle stimulators (Endorsed by Asociación Española de Normalización in January of 2017.)
Edition
2017-01-01
UNE-EN 60601-2-10/A2
Amendment 2 - Medical electrical equipment - Part 2-10: Particular requirements for the basic safety and essential performance of nerve and muscle stimulators (Endorsed by Asociación Española de Normalización in November of 2024.)
Edition
2024-11-01
BS CWA 16255
Meat raw materials obtained by deboning. Assessment of the muscle fibre structure. Pork, poultry and rabbit
Edition
2010-12-22
