Std

DIN EN ISO 11747

Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012 + Amd 1:2017) (includes Amendment :2018)

standard by DIN-adopted European-adopted ISO Standard , 06/01/2018

View all product details

Most Recent

Language:
    • Available Formats
    •  
    • Availability
    • Priced From ( in USD )
    • Secure PDF 🔒
    • Immediate download
    • $102.13
    • Add to Cart
    • Printed Edition
    • Ships in 1-2 business days
    • $123.50
    • Add to Cart
    • Printed Edition + PDF
    • Immediate download
    • $137.34
    • Add to Cart

Customers Who Bought This Also Bought

 

About This Item

 

Product Details

Published:
06/01/2018
Number of Pages:
18
File Size:
1 file , 1.6 MB
Product Code(s):
2842037, 2855804, 2855804, 2842037
Note:
This product is unavailable in Ukraine, Russia, Belarus
 

Document History

  1. DIN EN ISO 11747

    👀 currently
    viewing


    Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012 + Amd 1:2017) (includes Amendment :2018)

    • Most Recent

  2. DIN EN ISO 11747/A1 - DRAFT


    Draft Document - Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/DAM 1:2016); German and English version EN ISO 11747:2012/prA1:2016

    • Historical Version

  3. DIN EN ISO 11747


    Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)

    • Historical Version

  4. DIN EN ISO 11747 - DRAFT


    Draft Document - Rice - Determination of rice kernel hardness after cooking - Extrusion method (ISO/DIS 11747:2011); German version prEN ISO 11747:2011

    • Historical Version