{"id":338764,"date":"2024-10-19T23:42:35","date_gmt":"2024-10-19T23:42:35","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-73052019-tc\/"},"modified":"2024-10-25T22:49:01","modified_gmt":"2024-10-25T22:49:01","slug":"bs-iso-73052019-tc","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-73052019-tc\/","title":{"rendered":"BS ISO 7305:2019 – TC"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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22<\/td>\n | National foreword <\/td>\n<\/tr>\n | ||||||
26<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
27<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
29<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions 4 Principle 5 Reagents <\/td>\n<\/tr>\n | ||||||
30<\/td>\n | 6 Apparatus 7 Sampling 8 Preparation of test sample 8.1 General 8.2 Products not requiring grinding <\/td>\n<\/tr>\n | ||||||
31<\/td>\n | 8.3 Products requiring grinding 9 Determination of moisture content of the test sample 10 Procedure 10.1 Number of determinations 10.2 Test portion 10.3 Determination 10.4 Blank test 11 Expression of results <\/td>\n<\/tr>\n | ||||||
32<\/td>\n | 12 Precision 12.1 General 12.2 Repeatability, r 12.3 Reproducibility, R <\/td>\n<\/tr>\n | ||||||
33<\/td>\n | 12.4 Comparison of two sets of measurements in one laboratory 12.5 Comparison of two sets of measurements in two laboratories 12.6 Uncertainty 12.7 Test report <\/td>\n<\/tr>\n | ||||||
34<\/td>\n | Annex A (informative) Results of interlaboratory tests <\/td>\n<\/tr>\n | ||||||
36<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Tracked Changes. Milled cereal products. Determination of fat acidity<\/b><\/p>\n |