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Standards BS - British national standards - Page 7082
BSi – The company, BSI British Standards, is a national standards body of the United Kingdom (NBS) and it was actually the very first one in the world. It represents national and social interests of Great Britain in all European and international standardization organizations and in the development of business information of British institutions of all sizes and sectors. BSI British Standards cooperates with manufacturing and service industries, various companies, the government and with consumers as well in order to facilitate the production of British, European and international standards. A part of BSI Group, BSI British Standards, works closely with the government of the United Kingdom, especially in the Department for Innovations, Universities and Skills (DIUS).
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BS 4317-12:1980
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Methods of test for cereals and pulses. Determination of wet gluten in wheat flour.
WITHDRAWN published on 30.6.1980
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BS 4317-13:1980
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Methods of test for cereals and pulses. Determination of sedimentation index for wheat (Zeleny test).
WITHDRAWN published on 30.6.1980
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BS 4317-13:1993
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Methods of test for cereals and pulses. Determination of sedimentation index for wheat (Zeleny test).
WITHDRAWN published on 15.3.1993
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BS 4317-14:1980
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Methods of test for cereals and pulses. Determination of alpha-amylase activity in cereals and cereal products (colorimetric method).
WITHDRAWN published on 30.6.1980
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BS 4317-15:1981
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Methods of test for cereals and pulses. Determination of moisture content of maize (milled and whole).
WITHDRAWN published on 30.4.1981
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BS 4317-16:1981
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Methods of test for cereals and pulses. Determination of dry gluten in wheat flour.
WITHDRAWN published on 30.9.1981
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BS 4317-17:1987
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Methods of test for cereals and pulses. Determination of fat acidity.
WITHDRAWN published on 30.1.1987
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BS 4317-2:1968
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Methods of test for cereals and pulses. Determination of moisture content of cereals and cereal products (basic reference method).
WITHDRAWN published on 26.4.1968
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BS 4317-2:1980
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Methods of test for cereals and pulses. Determination of moisture content of cereals and cereal products (basic reference method).
WITHDRAWN published on 30.5.1980
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BS 4317-20:1989
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Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a farinograph.
WITHDRAWN published on 29.9.1989
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