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Classification: adopted Iso Standards
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CODETITLEGROUPCLASSIFICATIONPRICE
RS ISO 6571: 2008Spices and condiments — Determination of volatile oil content (hydro distillation method)Food technologyADOPTED ISO STANDARDSRWF13,500View Details
RS ISO 2825: 1981Spices and condiments — Preparation of ground sample for analysisFood technologyADOPTED ISO STANDARDSRWF1,500View Details
RS ISO 1108: 1992Spices and condiments — Determination of non-volatile oil ether extractFood technologyADOPTED ISO STANDARDSRWF3,000View Details
RS ISO 939: 1980Spices and condiments — Determination of moisture content Entrainment methodFood technologyADOPTED ISO STANDARDSRWF6,000View Details
RS ISO 930: 1997Spices and condiments — Determination of acid insoluble ashFood technologyADOPTED ISO STANDARDSRWF6,000View Details
RS ISO 928: 1997Spices and condiments — Determination of total ashFood technologyADOPTED ISO STANDARDSRWF6,000View Details
RS ISO 927: 2009Spices and condiments — Determination of extraneous matter and foreign matter contentFood technologyADOPTED ISO STANDARDSRWF9,000View Details
RS ISO 7952: 1994Fruits and Vegetables — Determination of Copper Content —Method using Flame Atomic Absorption SpectrometryFood technologyADOPTED ISO STANDARDSRWF7,500View Details
RS ISO 763: 2003Fruits and Vegetables — Determination of Ash Insoluble in Hydrochloric AcidFood technologyADOPTED ISO STANDARDSRWF6,000View Details
RS ISO 762: 2003Fruits and Vegetables — Determination of Mineral ImpuritiesFood technologyADOPTED ISO STANDARDSRWF7,500View Details
RS ISO 7563: 1998Fresh fruits and vegetables — VocabularyFood technologyADOPTED ISO STANDARDSRWF7,500View Details
RS ISO 7558: 1998Guide to the prepackaging of fresh fruits and vegetablesFood technologyADOPTED ISO STANDARDSRWF9,000View Details
RS ISO 751: 1998Fruits and Vegetables — Determination of Water insoluble solids contentFood technologyADOPTED ISO STANDARDSRWF6,000View Details
RS ISO 750: 1998Fruits and Vegetables — Determination of Titratable AcidityFood technologyADOPTED ISO STANDARDSRWF6,000View Details
RS ISO 6637: 1984Fruits and Vegetables—Determination of Mercury Content —Flameless Atomic Absorption MethodFood technologyADOPTED ISO STANDARDSRWF7,500View Details
RS ISO 6636-2: 1981Fruits and Vegetables — Determination of Zinc Content—Part 2: Atomic Absorption Spectrometric MethodFood technologyADOPTED ISO STANDARDSRWF6,000View Details
RS ISO 6634: 1982Fruits, vegetables and derived products — Determination of arsenic content — Silver diethyldithiocarbamate spectrophotometric methodFood technologyADOPTED ISO STANDARDSRWF7,500View Details
RS ISO 6633: 1984Determination of lead content — Flameless atomic absorption spectrometric methodFood technologyADOPTED ISO STANDARDSRWF4,500View Details
RS ISO 6632: 1981Fruits and Vegetables – Determination of Volatile AcidityFood technologyADOPTED ISO STANDARDSRWF13,500View Details
RS ISO 6561-2: 2005Fruits, vegetables and derived products — Determination of cadmium content — Part 2: Method using flame atomic absorption spectrometryFood technologyADOPTED ISO STANDARDSRWF9,000View Details
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