Russian standards
Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs
Document status: Active
Pulses. Determination of moisture content. Air-oven method
Document status: Active
Sensory analysis. Guidelines for the use of quantitative response scales
Document status: Active
Furniture. Tests for surfaces. Part 3. Assessment of resistance to dry heat
Document status: Active
Animal feeding stuffs. Determination of water-soluble chlorides content. Part 1. Titrimetric method
Document status: Active
Rice. Determination of the potential milling yield from paddy and from husked rice
Document status: Active