BS EN ISO 11747:2012+A1:2018 - Rice. Determination of rice kernel resistance to extrusion after cooking

BS EN ISO 11747:2012+A1:2018

Rice. Determination of rice kernel resistance to extrusion after cooking

Status : Current   Published : August 2012

Format
PDF

Format
HARDCOPY






Standard NumberBS EN ISO 11747:2012+A1:2018
TitleRice. Determination of rice kernel resistance to extrusion after cooking
StatusCurrent
Publication Date31 August 2012
Normative References(Required to achieve compliance to this standard)ISO 712, ISO 7301
Informative References(Provided for Information)ISO 24333, ISO 5725-2:1994
International RelationshipsEN ISO 11747:2012/A1:2018,ISO 11747:2012/Amd 1:2017
Amended ByAmendment, April 2018
Draft Superseded By16/30344562 DC
DescriptorsCereal food products, Determination of content, Rice, Chemical analysis and testing, Spectrophotometry, Cereals, Food testing, Specimen preparation
ICS67.060
Title in FrenchRiz. Détermination de la résistance à l'extrusion des grains de riz après cuisson
Title in GermanReis. Bestimmung des Extrusionswiderstandes vom Reiskorn nach dem Kochen
CommitteeAW/4
ISBN978 0 580 94854 1
PublisherBSI
FormatA4
DeliveryYes
Pages18
File Size1.801 MB
Price£130.00


 Your basket
Your basket is empty

Multi-user access to over 3,500 medical device standards, regulations, expert commentaries and other documents


Worldwide Standards
We can source any standard from anywhere in the world


Tracked Changes

Understand the changes made to a standard with our new Tracked Changes version


BSOL

The faster, easier way to work with standards