{"id":425963,"date":"2024-10-20T06:59:34","date_gmt":"2024-10-20T06:59:34","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-73012022\/"},"modified":"2024-10-26T13:12:31","modified_gmt":"2024-10-26T13:12:31","slug":"bs-en-iso-73012022","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-73012022\/","title":{"rendered":"BS EN ISO 7301:2022"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
4<\/td>\n | European foreword Endorsement notice <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 4 Specifications 4.1 General, sensory and health specifications 4.2 Physical and chemical specifications <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 4.3 Minimum specifications subject to agreement 5 Test methods <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 6 Packaging <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | Annex A (normative) Methods of analysis for rice specifications <\/td>\n<\/tr>\n | ||||||
24<\/td>\n | Annex B (normative) Determination of waxy rice in parboiled rice <\/td>\n<\/tr>\n | ||||||
26<\/td>\n | Annex C (normative) Determination of stress-cracked kernel in non-parboiled rice <\/td>\n<\/tr>\n | ||||||
27<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Rice. Specification<\/b><\/p>\n |