Standards Store


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CODETITLEGROUPCLASSIFICATIONPRICE
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 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
RS ISO 3093: 2009Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-PertenFood technologyADOPTED ISO STANDARDSRWF18,000View Details
RS ISO 24557: 2009Pulses — Determination of moisture content — Air-oven methodFood technologyADOPTED ISO STANDARDSRWF10,500View Details
RS ISO 24333: 2009Cereals, and cereal products — SamplingFood technologyADOPTED ISO STANDARDSRWF40,500View Details
RS ISO 22005: 2007Traceability in the feed and food chain — General principles and basic requirements for system design and implementationFood technologyADOPTED ISO STANDARDSRWF10,500View Details
RS ISO 2171: 2007Cereals, pulses and by-products — Determination of ash yield by incinerationFood technologyADOPTED ISO STANDARDSRWF15,000View Details
RS ISO 20483: 2013Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl methodFood technologyADOPTED ISO STANDARDSRWF18,000View Details
RS ISO 1666: 1996Starch — Determination of moisture content — Oven-drying methodFood technologyADOPTED ISO STANDARDSRWF6,000View Details
RS ISO 15141:2018Cereals and cereal products — Determination of ochratoxin A — High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detectionFood technologyADOPTED ISO STANDARDSRWF16,500View Details
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