Egyptian Organization for Standards & Quality

Standards

Standard No. 1865-1 / 2007
Price 325 L.E.
Add To Cart
Determination of lead in food products Part : 1 Dithizone method
Standard No. 1865-3 / 2009
Price 250 L.E.
Add To Cart
Determenation of lead in food products part : 3 atomic absorption spectrophotometric method
Standard No. 1865 / 1990
Price 325 L.E.
Add To Cart
Quantitative estimation of lead in food products .
Standard No. 1866-3 / 2013
Price 415 L.E.
Add To Cart
METHODS OF ANALYSIS FOR CEREALS, PULSES AND LEGUMES PART : 3 DETERMINATION OF CRUDE FIBRE CONTENT
Standard No. 1866-1 / 2005
Price 0 L.E.
METHODS OF ANALYSIS FOR CEREALS, PULSES AND LEGUMES PART 1 : SAMPLING
Standard No. 1866-2 / 2006
Price 460 L.E.
Add To Cart
METHODS OF ANALYSIS FOR CEREALS,PULSES AND LEGUMES - PART 2 : MAIZE – DETERMINATION OF MOISTURE CONTENT ( ON MILLED GRAINS AND ON WHOLE GRAINS)
Standard No. 1866-4 / 2013
Price 310 L.E.
Add To Cart
METHODS OF ANALYSIS FOR CEREALS,PULSES AND LEGUMES - PART 4: PULSES-DETERMINATION OF IMPURITIES,SIZE, FOREIGN ODOURS,INSECTS, AND SPECIES AND VARIETY
Standard No. 1867 / 2005
Price 265 L.E.
Add To Cart
SOFT CHEESE WITH VEGETABLE FATS
Standard No. 1868-1 / 2007
Price 0 L.E.
METHODS OF ANALYSIS AND TESTING FOR SPICES AND CONDIMENTS PART : 1 SAMPLING
Standard No. 1868-4 / 2007
Price 0 L.E.
methods of analysis and testing for spices and condiments part : 4 determination of cold water extract and alcohol extract
Standard No. 1868-2 / 2008
Price 0 L.E.
MEHODS OF ANALYSIS AND TESTING FOR SPICES AND CONDIMENETS PART : 2 MICROSCOPIC TEST
Standard No. 1868-3 / 2014
Price 0 L.E.
Spices and condiments- determination of extraneous matter and foreign matter content
Standard No. 1868-6 / 2008
Price 0 L.E.
MEHODS OF ANALYSIS AND TESTING FOR SPICES AND CONDIMENTS PART : 6 DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD)
Standard No. 1868-7 / 2008
Price 0 L.E.
methods of analysis and testing for spices and condiments part :7 determination of impurties (mineral matters and filth)
Standard No. 1868-5 / 2008
Price 0 L.E.
Methods of analysis and testing for spices and condiments part :5 determination of moisture , total ash and acid insoluble ash
Standard No. 1868-8 / 2008
Price 0 L.E.
Methods of analysis and testing for spices and condiments part : 8 determination of starch and crude fiber
Standard No. 1868 / 2000
Price 0 L.E.
Methods of analysis and tesing for spices and condiments .
Standard No. 1869 / 2018
Price 370 L.E.
Add To Cart
Glass table ware
Standard No. 1870 / 2022
Price 325 L.E.
Add To Cart
Standard Practice For Sampling Liquefied Petroleum (Lp) Gases, Manual Method
Standard No. 1871 / 2008
Price 400 L.E.
Add To Cart
Dry chemical powder fire extinguisher units, Used on mobile trailers, fire-fighting vehicles or as stationary units, Capacity from 250 to 750 kg
Standard No. 1872 / 2005
Price 295 L.E.
Add To Cart
FIRE PROTECTION- SAFETY SIGNS
Standard No. 1873 / 2005
Price 250 L.E.
Add To Cart
FOOD NON CARBOHYDRATE SWEETENERS FOR FOOD PRODUCTS POTASSIUM ACESULFAME
Standard No. 1874 / 2006
Price 265 L.E.
Add To Cart
ANTIOXIDANT USED IN FOOD PRODUCTS DL-ALPHA-TOCOPHEROL
Standard No. 1875-2 / 2010
Price 0 L.E.
maximum levels for mycotoxins in foods and feeds part : 2 maximum levels for ochratoxina
Standard No. 1875-1 / 2007
Price 0 L.E.
MAXIMUM LIMITS FOR MYCOTOXIN IN FOODS PART : 1 AFLATOXIN
Standard No. 1875 / 1962
Price 250 L.E.
Add To Cart
المحاقن الطبية (ألغيت وحل محلها 3768 /2002 ج 1 ، ج 2 )
Standard No. 1876 / 1990
Price 0 L.E.
METHODS OF ANALYSIS FOR BOTTLED DRINKING WATERS – “ DETERMINATION OF CADMIUM “
Standard No. 1877 / 2005
Price 250 L.E.
Add To Cart
TOBACCO FOR CHEW
Standard No. 1878 / 2023
Price 295 L.E.
Add To Cart
Clevis And Tongue Couplings Of String Insulator Units - Dimensions
Standard No. 1879 / 2022
Price 340 L.E.
Add To Cart
Characteristics Of Line Post Insulators
Total number of standards 12262