Guideline for design of fish impingement and entrainment programs at nuclear facilities
Edition 2018

SPICES AND CONDIMENTS. DETERMINATION OF MOISTURE CONTENT. ENTRAINMENT METHOD.
Edition 1981-09-15

Anaesthetic and respiratory equipment - Air entrainment devices (ISO 23372:2022)
Edition 2022-12-21

Animal and vegetable fats and oils; Determination of water content; Entrainment method
Edition 1980-08

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

Anaesthetic and respiratory equipment - Air entrainment devices (ISO 23372:2022); German version EN ISO 23372:2022
Edition 2022-08

Starches and derived products - Determination of sulfur dioxide content - Acidimetric method (ISO 5379:1983 modified); German version EN 1185:1994
Edition 1995-01

Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009); German version EN ISO 6465:2009
Edition 2009-11

Fluid fertilizers - De-aeration of suspension samples by film disentrainment (ISO 10248:1996); German version EN ISO 10248:1999
Edition 1999-07

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008 + Amd 1:2017); German version EN ISO 6571:2009 + A1:2017
Edition 2018-03