Methods of test for spices and condiments. Determination of degree of fineness of grinding - hand sieving method (reference method)
Edition 1977-07-29

Iron oxide pigments - Specifications and methods of test (ISO 1248:2006, including Technical Corrigendum 1:2007); German version EN ISO 1248:2008
Edition 2008-06

Value management - Functional expression of the need and functional performance specification - Requirements for expressing and validating the need to be satisfied within the process of purchasing or obtaining a product; German version EN 16271:2012
Edition 2013-03

Fertilizers and liming materials - Sampling and sample preparation - Part 2: Sample preparation; German version EN 1482-2:2007
Edition 2007-04

Plant biostimulants - Sampling and sample preparation - Part 2: Sample preparation; German and English version prEN 17702-2:2023
Edition 2023-04

Fertilizers, liming materials and inhibitors - Sampling and sample preparation - Part 2: General sample preparation provisions; German and English version prEN 1482-2:2023
Edition 2023-10

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

Dentistry - Number coding system for rotary instruments - Part 3: Specific characteristics of burs and cutters (ISO 6360-3:2005); German version EN ISO 6360-3:2005
Edition 2006-03

Admixtures for concrete, mortar and grout - Test methods - Part 14: Determination of the effect on corrosion susceptibility of reinforcing steel by potentiostatic electro-chemical test; German version EN 480-14:2006
Edition 2007-03

Superfine woven wool fabric labelling - Requirements for Super S code definition (ISO 18103:2015); German version EN ISO 18103:2015
Edition 2015-06