共找到 150 条与 ISO 939 相关的标准，共 10 页
Draft Document - Spices and condiments - Determination of moisture content - Entrainment method (ISO 939:1980); German version prEN ISO 939:2009
BS ISO 939. Spices and condiments. Determination of moisture content
This document specifies an entrainment method for the determination of the moisture content of spices and condiments
Spices and condiments - Determination of moisture content
Specifies a method consisting in determining the amount of water entrained by azeotropic distillatiom, using an organic liquid immiscible with water
Spices and condiments; Determination of moisture content; Entrainment method
Spices and condiments. Determination of moisture content
Zpracovatel: IMNOR, I?O 60433418, Ing. Irena Michalova, Lama?ova911, Praha 5,152 00 Pracovník ?eského normaliza?ního institutu: Ing. Helena Vonáskov
Spices and condiments - Determination of moisture content - Entrainment method
This document specifies an entrainment method for the determination of the moisture content of spices and condiments
Spices and condiments — Determination of moisture content
Spices and condiments — Determination of moisture content
Chemical hydrochloric acid for the treatment of human drinking water; English version of EN 939:2016, English translation of DIN EN 939:2016-09
This European Standard is applicable to hydrochloric acid used for treatment of water intended for human consumption. It describes the characteristics
Chemicals used for treatment of water intended for human consumption - Hydrochloric acid; German version EN 939:2009
Thermoplastics piping systems for non-pressure underground drainage and sewerage - Thermoplastics fittings - Test method for mechanical strength or flexibility of fabricated fittings
