Tra cứu Tiêu chuẩn quốc tế
Tìm thấy 3168 kết quả.
Searching result
| 1601 |
BS EN ISO 20743:2021Textiles - Determination of antibacterial activity of textile products Textiles - Determination of antibacterial activity of textile products |
| 1602 |
BS EN ISO 20957-2:2021Stationary training equipment Part 2: Strength training equipment, additional specific safety requirements and test methods Stationary training equipment Part 2: Strength training equipment, additional specific safety requirements and test methods |
| 1603 |
BS EN ISO 20957-7:2021Stationary training equipment Part 7: Rowing equipment, additional specific safety requirements and test methods Stationary training equipment Part 7: Rowing equipment, additional specific safety requirements and test methods |
| 1604 |
BS EN ISO 21187:2021Milk — Quantitative determination of microbiological quality — Guidance for establishing and verifying a conversion relationship between results of an alternative method and anchor method results Milk — Quantitative determination of microbiological quality — Guidance for establishing and verifying a conversion relationship between results of an alternative method and anchor method results |
| 1605 |
BS EN ISO 21304-2:2021Plastics - Ultra-high-molecular-weight polyethylene (PE- UHMW) moulding and extrusion materials Part 2: Preparation of test specimens and determination of properties Plastics - Ultra-high-molecular-weight polyethylene (PE- UHMW) moulding and extrusion materials Part 2: Preparation of test specimens and determination of properties |
| 1606 |
BS EN ISO 21392:2021Cosmetics - Analytical methods - Measurement of traces of heavy metals in cosmetic finished products using ICP/MS technique Cosmetics - Analytical methods - Measurement of traces of heavy metals in cosmetic finished products using ICP/MS technique |
| 1607 |
BS EN ISO 21393:2021Genomics informatics — Omics Markup Language (OML) Genomics informatics — Omics Markup Language (OML) |
| 1608 |
BS EN ISO 21563-TC:2021Tracked Changes (Redline) - Dentistry - Hydrocolloid impression materials Tracked Changes (Redline) - Dentistry - Hydrocolloid impression materials |
| 1609 |
BS EN ISO 21563:2021Dentistry — Hydrocolloid impression materials Dentistry — Hydrocolloid impression materials |
| 1610 |
|
| 1611 |
BS EN ISO 21640:2021Solid recovered fuels - Specifications and classes Solid recovered fuels - Specifications and classes |
| 1612 |
BS EN ISO 21644:2021Solid recovered fuels — Methods for the determination of biomass content Solid recovered fuels — Methods for the determination of biomass content |
| 1613 |
BS EN ISO 21645:2021Solid recovered fuels — Methods for sampling Solid recovered fuels — Methods for sampling |
| 1614 |
BS EN ISO 21654:2021Solid recovered fuels — Determination of calorific value Solid recovered fuels — Determination of calorific value |
| 1615 |
BS EN ISO 21656:2021Solid recovered fuels — Determination of ash content Solid recovered fuels — Determination of ash content |
| 1616 |
BS EN ISO 21660-3:2021Solid recovered fuels — Determination of moisture content using the oven dry method Part 3: Moisture in general analysis sample Solid recovered fuels — Determination of moisture content using the oven dry method Part 3: Moisture in general analysis sample |
| 1617 |
BS EN ISO 21765:2021Textiles - Determination of fabric deformability by forced mechanical distension Textiles - Determination of fabric deformability by forced mechanical distension |
| 1618 |
BS EN ISO 21912:2021Solid recovered fuels - Safe handling and storage of solid recovered fuels Solid recovered fuels - Safe handling and storage of solid recovered fuels |
| 1619 |
BS EN ISO 22000 / HANDBOOK KIT:2021Food safety management systems. Requirements for any organization in the food chain Food safety management systems. Requirements for any organization in the food chain |
| 1620 |
BS EN ISO 22000-TC / HANDBOOK KIT:2021Tracked Changes (Redline) - Food safety management systems. Requirements for any organization in the food chain Tracked Changes (Redline) - Food safety management systems. Requirements for any organization in the food chain |
