ISO 14864:1998
Current
Current
The latest, up-to-date edition.
Rice — Evaluation of gelatinization time of kernels during cooking
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
20-12-1998
Important note : Users cannot be edited or removed once added to your Multi user PDF.| Committee |
ISO/TC 34/SC 4
|
| DocumentType |
Standard
|
| Pages |
9
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| NF ISO 14864 : 1999 | Identical |
| UNI ISO 14864 : 2004 | Identical |
| ISO 712:2009 | Cereals and cereal products — Determination of moisture content — Reference method |
| ISO 7301:2011 | Rice Specification |
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