I.S. EN ISO 1666:1998现行

Gives two methods for the determination of moisture content in starch; the oven-drying method at 130 degree C at atmospheric pressure (Method 1) and the oven-drying method at 100 degree C or 73 degree C at reduced pressure (Method 2).

SN EN ISO 1666:1998 - Identical

NEN EN ISO 1666:1997 - Identical

DIN EN ISO 1666 (1998-01) - Identical

ONORM EN ISO 1666:1998 - Identical

BS EN ISO 1666:1998 - Identical

NBN EN ISO 1666:1998 - Identical

NF EN ISO 1666:1998 - Identical

UNI EN ISO 1666:1995 - Identical

NS EN ISO 1666 Ed. 2 (1998) - Identical

SS EN ISO 1666 Ed. 2 (1998) - Identical

UNE EN ISO 1666:1998 - Identical

ISO 1666:1996 - Identical

UNI EN ISO 1666:1999 - Identical