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DIN ISO 18400-206
Soil quality - Sampling - Part 206: Collection, handling and storage of soil under aerobic conditions for the assessment of microbiological processes, biomass and diversity in the laboratory (ISO 18400-206:2018)
Edition
2020-11
ISO 18400-206
Soil quality - Sampling - Part 206: Collection, handling and storage of soil under aerobic conditions for the assessment of microbiological processes, biomass and diversity in the laboratory
Edition
2018-10
NF X31-009-206 ; NF ISO 18400-206:2019-04-20
Soil quality - Sampling - Part 206: collection, handling and storage of soil under aerobic conditions for the assessment of microbiological processes, biomass and diversity in the laboratory
Edition
2019-04-20
EUV 2023/1605
Commission Delegated Regulation (EU) 2023/1605 of 22 May 2023 supplementing Regulation (EC) No 1069/2009 of the European Parliament and of the Council as regards the determination of end points in the manufacturing chain of certain organic fertilisers and soil improvers
Edition
2023-05-22
DIN EN ISO 3960
Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination (ISO 3960:2017); German version EN ISO 3960:2017
Edition
2017-05
DIN EN ISO 27107
Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric end-point determination (ISO 27107:2008, corrected version 2009-05-15); German version EN ISO 27107:2010
Edition
2010-08
OENORM EN ISO 27107
Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric end-point determination (ISO 27107:2008, corrected version 2009-05-15)
Edition
2010-05-15
BVL L 08.00-5/1
Bestimmung des Kochsalzgehaltes (Natriumchlorid) in Wurstwaren - Potentiometrische Endpunktbestimmung
Edition
2010-01
OENORM EN ISO 3960
Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination (ISO 3960:2017)
Edition
2017-05-15
BVL L 06.00-5
Untersuchung von Lebensmitteln - Bestimmung des Kochsalzgehaltes (Natriumchlorid) in Fleisch und Fleischerzeugnissen - Endpunktbestimmung nach Volhard
Edition
2010-09
