Farinograph and Electronic Farinograph
Farinograph and Electronic Farinograph, Total:16 items.
The international standard classification for "Farinograph and Electronic Farinograph" includes: Plants and equipment for the food industry , Cereals, pulses and derived products , food products in general .
The Chinese standard classification for "Farinograph and Electronic Farinograph" includes: Grain and oil/fat processing machinery , Cereal crop and forage crop in general , Grain processing and products , Grease and oil processing and products .
中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会
- GB/T 35943-2018 Grain and oil machinery—Farinograph
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 14614-2006 flour － Physical characteristics of doughs: Determination of water absorption and rheological properties using a Farinograph
- GB/T 14614-1993 Method for determination of water absorption of wheat flour and rheological properties of doughs using a farinograph
工业和信息化部/国家能源局
- JB/T 12964-2016 Fast analyzer for the protein in milk and powder milk
Jilin Provincial Standard of the People's Republic of China
- DB22/T 2002-2014 Protein Rapid Detector in Milk and Milk Powder
国家市场监督管理总局、中国国家标准化管理委员会
- GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test
Professional Standard - Medicine
- YY/T 1740.3-2024 Clinical mass spectrometer-Part 3 : Inductively coupled plasma mass spectrometry
Group Standards of the People's Republic of China
- T/CIMA 0019-2019 Proton transfer reaction mass spectrometers
Association Francaise de Normalisation
- NF EN ISO 5530-1:2015 Soft wheat flours - Physical characteristics of doughs - Part 1: determination of water absorption and rheological characteristics using the farinograph
British Standards Institution (BSI)
- BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
German Institute for Standardization
- DIN EN ISO 5530-1:2020-06 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020); German and English version prEN ISO 5530-1:2020 / Note: Date of issue 2020-05-08*Intended...
- DIN EN ISO 5530-1:2015-03 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014 / Note: To be replaced by DIN EN ISO 5530-1 (2020-06).
Lithuanian Standards Office
- LST ISO 5530-1:2004 Wheat flour. Physical characteristics of doughs. Part 1: Determination of water absorption and rheological properties using a farinograph
International Organization for Standardization (ISO)
- ISO 5530-1:2020 Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
SCC
- DANSK DS/EN ISO 5530-1:2015 Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
- BS 4317-20:1989 Methods of test for cereals and pulses-Determination of water absorption of flour and rheological properties of doughs using a farinograph
