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Testing hardened concrete - Part 18: Determination of the chloride migration coefficient
60.60
Standard published
Testing of hardened concrete - Part 19: Determination of electrical resistivity
60.60
Standard published
Testing hardened concrete - Part 2: Making and curing specimens for strength tests
90.93
Standard confirmed
Testing hardened concrete - Part 3: Compressive strength of test specimens
90.93
Standard confirmed
Testing hardened concrete - Part 4: Compressive strength - Specification for testing machines
60.60
Standard published
Testing hardened concrete - Part 5: Flexural strength of test specimens
90.93
Standard confirmed
Testing hardened concrete - Part 6: Tensile splitting strength of test specimens
60.60
Standard published
Testing hardened concrete - Part 7: Density of hardened concrete
90.93
Standard confirmed
Testing hardened concrete - Part 7: Density of hardened concrete
60.60
Standard published
Testing hardened concrete - Part 8: Depth of penetration of water under pressure
90.93
Standard confirmed
Testing hardened concrete - Part 9: Freeze-thaw resistance with de-icing salts - Scaling
90.93
Standard confirmed
Aluminium and aluminium alloys - Wrought products and cast products - Special requirements for products intended for the production of pressure equipment
60.60
Standard published
Foods of plant origin - Multiresidue methods for the determination of pesticide residues by GC or LC-MS/MS - Part 1: General considerations
90.60
Close of review
Foods of plant origin - Multiresidue methods for the determination of pesticide residues by GC or LC-MS/MS - Part 2: Methods for extraction and clean-up
90.60
Close of review
Foods of plant origin - Multiresidue methods for the determination of pesticide residues by GC or LC-MS/MS - Part 3: Determination and confirmatory tests
90.60
Close of review
Non-fatty foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 1: Spectrometric method
90.93
Standard confirmed
Non-fatty foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 2: Gas chromatographic method
90.93
Standard confirmed
Non-fatty foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 3: UV spectrometric xanthogenate method
90.93
Standard confirmed
