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Oilseed residues — Preparation of test samples

Soya bean products — Determination of urease activity

Oilseeds, vegetable oils and fats — Nomenclature

Animal feeding stuffs — Determination of available lysine

Fruits, vegetables and derived products — Decomposition of organic matter prior to analysis — Wet method

Fruits, vegetables and derived products — Determination of benzoic acid content — Spectrophotometric method

Fruits, vegetables and derived products — Determination of sorbic acid content

Fruits, vegetables and derived products — Qualitative method for the detection of sulphur dioxide

Fruits, vegetables and derived products — Determination of total sulphur dioxide content

Liquid fruit and vegetable products — Determination of sulphur dioxide content (Routine method)

Tomatoes — Guide to cold storage and refrigerated transport

Potatoes — Storage in the open (in clamps)

Cereals, pulses and other food grains — Nomenclature

Cereals — Vocabulary

Ships and marine technology — Deep-sea hydraulic winch equipment

Wheat — Determination of the sedimentation index — Zeleny test

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph

Textiles — Quantification of carbon fibre constituent element — Elemental analyser method

Cheese and processed cheese — Determination of the total solids content (Reference method)