Food Technology Standards
BS 6049-2:1981, ISO 1573-1980
Methods of test for tea - Determination of loss in mass at 103°C...
BS 6049-5:1989, ISO 1576:1988
Methods of test for tea - Determination of water-soluble ash and water-insoluble ash...
BS 6049-6:1988, ISO 1577:1987
Methods of test for tea - Determination of acid-insoluble ash...
BS 6049-7:1981, ISO 1578-1975
Methods of test for tea - Determination of alkalinity of water-soluble ash...
BS 6049-9:1999, ISO 15598:1999
Methods of test for tea - Determination of crude fibre content...
BS 6106:1981
Specification for 1 pint (568 ml) multi-trip glass bottles for pasteurized milk...
BS 6215-1:1981, ISO 5498-1981
Methods of test for agricultural food products - Determination of crude fibre content (general method)...
BS 6215-2:1981, ISO 6541-1981
Methods of test for agricultural food products - Determination of crude fibre content (modified Scharrer method)...
BS 6248-11:1987, ISO 8195:1987
Caseins and caseinates - Method for determination of nitrate and nitrite contents...
BS 6248-1:1982
Caseins and caseinates - General introduction, including preparation of laboratory samples...
BS 6248-6:1982
Caseins and caseinates - Method for determination of lactose content (photometric method)...
BS 6279-2:2001, ISO 6322-2:2000
Storage of cereals and pulses - Practical recommendations...
BS 6379-1:1983, ISO 4072-1982
Sampling of coffee and coffee products - Method of sampling green coffee in bags...
BS 6748:1986+A1:2011
Specification for limits of metal release from ceramic ware, glassware, glass ceramic ware and vitreous enamel ware...
BS 684-0.1:1995
Methods of analysis of fats and fatty oils. General introduction - General procedures and list of determinations in BS 6...
BS 684-1.11:1976
Methods of analysis of fats and fatty oils. Physical methods - Determination of penetration value...
BS 684-1.13:1976
Methods of analysis of fats and fatty oils. Physical methods - Determination of cooling curve...