{"id":464993,"date":"2024-10-20T10:38:08","date_gmt":"2024-10-20T10:38:08","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-73012022a12024\/"},"modified":"2024-10-26T19:37:18","modified_gmt":"2024-10-26T19:37:18","slug":"bs-en-iso-73012022a12024","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-73012022a12024\/","title":{"rendered":"BS EN ISO 7301:2022+A1:2024"},"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 | ||||||
5<\/td>\n | European foreword Endorsement notice <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
8<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | Blank Page <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 4 Specifications 4.1 General, sensory and health specifications 4.2 Physical and chemical specifications <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | 4.3 Minimum specifications subject to agreement 5 Test methods <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | Annex A (normative) Methods of analysis for rice specifications <\/td>\n<\/tr>\n | ||||||
25<\/td>\n | Annex B (normative) Determination of waxy rice in parboiled rice <\/td>\n<\/tr>\n | ||||||
27<\/td>\n | Annex C (normative) Determination of stress-cracked kernel in non-parboiled rice <\/td>\n<\/tr>\n | ||||||
28<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Rice. Specification<\/b><\/p>\n |