{"id":431214,"date":"2024-10-20T07:26:58","date_gmt":"2024-10-20T07:26:58","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-27472022-tc-2023-2\/"},"modified":"2024-10-26T14:09:46","modified_gmt":"2024-10-26T14:09:46","slug":"bs-en-iso-27472022-tc-2023-2","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-27472022-tc-2023-2\/","title":{"rendered":"BS EN ISO 2747:2022 – TC 2023"},"content":{"rendered":"
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18<\/td>\n | undefined <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Tracked Changes. Vitreous and porcelain enamels. Enamelled cooking utensils. Determination of resistance to thermal shock<\/b><\/p>\n |