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CODE	TITLE	GROUP	CLASSIFICATION	PRICE
RS ISO 7971-2: 2019	Cereals — Determination of bulk density, called "mass per hectolitre" — Part 2: Routine method	Food technology	ADOPTED ISO STANDARDS	^RWF34,500	View Details
RS ISO 7971-1: 2009	Cereals — Determination of bulk density, called "mass per hectolitre" — Part 1: Reference method	Food technology	ADOPTED ISO STANDARDS	^RWF12,000	View Details
RS ISO 7970: 2011	Wheat (Triticum aestivum L.) — Specification	Food technology	ADOPTED ISO STANDARDS	^RWF18,000	View Details
RS ISO 7305: 2019	Milled cereal products — Determination of fat acidity	Food technology	ADOPTED ISO STANDARDS	^RWF10,500	View Details
RS ISO 712: 2009	Cereals and cereal products — Determination of moisture content — Reference method	Food technology	ADOPTED ISO STANDARDS	^RWF22,500	View Details
RS ISO 6820: 1985	Wheat flour and rye flour — General guidance on the drafting of bread — making tests	Food technology	ADOPTED ISO STANDARDS	^RWF6,000	View Details
RS ISO 6540: 1980	Maize — Determination of moisture content (on milled grains and on whole grains)	Food technology	ADOPTED ISO STANDARDS	^RWF16,500	View Details
RS ISO 6322-2: 2000	Guide on essential requirements for storage of cereals and pulses — Part 2: Practical recommendations	Food technology	ADOPTED ISO STANDARDS	^RWF12,000	View Details
RS ISO 6322-1: 1996	Guide on essential requirements for storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals	Food technology	ADOPTED ISO STANDARDS	^RWF28,500	View Details
RS ISO 605: 1991	Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test methods	Food technology	ADOPTED ISO STANDARDS	^RWF6,000	View Details
RS ISO 5498: 1981	Agricultural food products — Determination crude fibre content — General method	Food technology	ADOPTED ISO STANDARDS	^RWF12,000	View Details
RS ISO 5223: 1995	Test sieves for cereals	Food technology	ADOPTED ISO STANDARDS	^RWF6,000	View Details
RS ISO 3093: 2009	Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten	Food technology	ADOPTED ISO STANDARDS	^RWF18,000	View Details
RS ISO 24557: 2009	Pulses — Determination of moisture content — Air-oven method	Food technology	ADOPTED ISO STANDARDS	^RWF10,500	View Details
RS ISO 24333: 2009	Cereals, and cereal products — Sampling	Food technology	ADOPTED ISO STANDARDS	^RWF40,500	View Details
RS ISO 22005: 2007	Traceability in the feed and food chain — General principles and basic requirements for system design and implementation	Food technology	ADOPTED ISO STANDARDS	^RWF10,500	View Details
RS ISO 2171: 2007	Cereals, pulses and by-products — Determination of ash yield by incineration	Food technology	ADOPTED ISO STANDARDS	^RWF15,000	View Details
RS ISO 20483: 2013	Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method	Food technology	ADOPTED ISO STANDARDS	^RWF18,000	View Details
RS ISO 1666: 1996	Starch — Determination of moisture content — Oven-drying method	Food technology	ADOPTED ISO STANDARDS	^RWF6,000	View Details
RS ISO 15141:2018	Cereals and cereal products — Determination of ochratoxin A — High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detection	Food technology	ADOPTED ISO STANDARDS	^RWF16,500	View Details