Standards Store


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Classification: adopted Iso Standards
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CODETITLEGROUPCLASSIFICATIONPRICE
RS ISO 11870: 2009Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methodsFood technologyADOPTED ISO STANDARDSRWF10,500View Details
RS ISO 16050: 2003Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxin B1, B2, G1 and G2 in cereals, nuts and derived products — High performance liquid chromatographic methodFood technologyADOPTED ISO STANDARDSRWF18,000View Details
RS ISO/TS 22002-4: 2013Prerequisite programmes on food safety — Part 4: Food packaging manufacturingFood technologyADOPTED ISO STANDARDSRWF25,500View Details
RS ISO/TS 22002-3: 2011Prerequisite programmes on food safety — Part 3: FarmingFood technologyADOPTED ISO STANDARDSRWF33,000View Details
RS ISO/TS 22002-2: 2013Prerequisite programmes on food safety — Part 2: CateringFood technologyADOPTED ISO STANDARDSRWF27,000View Details
RS ISO/TS 22002-1: 2009Prerequisite programmes on food safety — Part 1: Food manufacturingFood technologyADOPTED ISO STANDARDSRWF28,500View Details
RS ISO 9648: 1988Sorghum — Determination of tannin contentFood technologyADOPTED ISO STANDARDSRWF4,500View Details
RS ISO 7971-2: 2019Cereals — Determination of bulk density, called "mass per hectolitre" — Part 2: Routine methodFood technologyADOPTED ISO STANDARDSRWF34,500View Details
RS ISO 7971-1: 2009Cereals — Determination of bulk density, called "mass per hectolitre" — Part 1: Reference methodFood technologyADOPTED ISO STANDARDSRWF12,000View Details
RS ISO 7970: 2011Wheat (Triticum aestivum L.) — SpecificationFood technologyADOPTED ISO STANDARDSRWF18,000View Details
RS ISO 7305: 2019Milled cereal products — Determination of fat acidityFood technologyADOPTED ISO STANDARDSRWF10,500View Details
RS ISO 712: 2009Cereals and cereal products — Determination of moisture content — Reference methodFood technologyADOPTED ISO STANDARDSRWF22,500View Details
RS ISO 6820: 1985Wheat flour and rye flour — General guidance on the drafting of bread — making testsFood technologyADOPTED ISO STANDARDSRWF6,000View Details
RS ISO 6540: 1980Maize — Determination of moisture content (on milled grains and on whole grains)Food technologyADOPTED ISO STANDARDSRWF16,500View Details
RS ISO 6322-2: 2000Guide on essential requirements for storage of cereals and pulses — Part 2: Practical recommendationsFood technologyADOPTED ISO STANDARDSRWF12,000View Details
RS ISO 6322-1: 1996Guide on essential requirements for storage of cereals and pulses — Part 1: General recommendations for the keeping of cerealsFood technologyADOPTED ISO STANDARDSRWF28,500View Details
RS ISO 605: 1991Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test methodsFood technologyADOPTED ISO STANDARDSRWF6,000View Details
RS ISO 5506: 2018Soya bean products — Determination of urease activityFood technologyADOPTED ISO STANDARDSRWF6,000View Details
RS ISO 5498: 1981Agricultural food products — Determination crude fibre content — General methodFood technologyADOPTED ISO STANDARDSRWF12,000View Details
RS ISO 5223: 1995Test sieves for cerealsFood technologyADOPTED ISO STANDARDSRWF6,000View Details
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