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Standard No. 1861-2 / 2018
Water quality - Determination of hydrocarbon oil index - Method using solvent extraction and gas chromatography
2018-12-27
445 L.E.
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Standard No. 1862 / 1990
METHODS OF ANALYSIS FOR BOTTLED DPTNKING WATERS " DETER MINATION OF LEAD "
2005-11-09
Standard No. 1863 / 2023
Water quality - determination of total dissolved solids, total solids, total suspended solids and volatile solids
2023-09-04
445 L.E.
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Standard No. 1864 / 1990
METHOD OF DETERMINATION OF TOTAL BACTERIAL COUNT IN FOODS
2008-03-27
Standard No. 1865-2 / 2007
determination of lead in food products part : 2 flameless atomic absorption spectrometric method
2007-12-13
265 L.E.
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Standard No. 1865-1 / 2007
Determination of lead in food products Part : 1 Dithizone method
2007-12-13
325 L.E.
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Standard No. 1865-3 / 2009
Determenation of lead in food products part : 3 atomic absorption spectrophotometric method
2009-02-05
250 L.E.
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Standard No. 1865 / 1990
Quantitative estimation of lead in food products .
1990-08-22
325 L.E.
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Standard No. 1866-3 / 2013
METHODS OF ANALYSIS FOR CEREALS, PULSES AND LEGUMES PART : 3 DETERMINATION OF CRUDE FIBRE CONTENT
2013-12-29
415 L.E.
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Standard No. 1866-1 / 2005
METHODS OF ANALYSIS FOR CEREALS, PULSES AND LEGUMES PART 1 : SAMPLING
2010-02-08
Standard No. 1866-2 / 2006
METHODS OF ANALYSIS FOR CEREALS,PULSES AND LEGUMES - PART 2 : MAIZE – DETERMINATION OF MOISTURE CONTENT ( ON MILLED GRAINS AND ON WHOLE GRAINS)
2006-02-08
460 L.E.
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Standard No. 1866-4 / 2013
METHODS OF ANALYSIS FOR CEREALS,PULSES AND LEGUMES - PART 4: PULSES-DETERMINATION OF IMPURITIES,SIZE, FOREIGN ODOURS,INSECTS, AND SPECIES AND VARIETY
2013-12-29
310 L.E.
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Standard No. 1868-1 / 2007
METHODS OF ANALYSIS AND TESTING FOR SPICES AND CONDIMENTS PART : 1 SAMPLING
2021-04-04
Standard No. 1868-4 / 2007
methods of analysis and testing for spices and condiments part : 4 determination of cold water extract and alcohol extract
2021-04-04
Standard No. 1868-2 / 2008
MEHODS OF ANALYSIS AND TESTING FOR SPICES AND CONDIMENETS PART : 2 MICROSCOPIC TEST
2021-04-04
Standard No. 1868-3 / 2014
Spices and condiments- determination of extraneous matter and foreign matter content
2021-04-04
Standard No. 1868-6 / 2008
MEHODS OF ANALYSIS AND TESTING FOR SPICES AND CONDIMENTS PART : 6 DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD)
2021-04-04
Standard No. 1868-7 / 2008
methods of analysis and testing for spices and condiments part :7 determination of impurties (mineral matters and filth)
2021-04-04
Standard No. 1868-5 / 2008
Methods of analysis and testing for spices and condiments part :5 determination of moisture , total ash and acid insoluble ash
2008-11-18
Standard No. 1868-8 / 2008
Methods of analysis and testing for spices and condiments part : 8 determination of starch and crude fiber
2021-04-04
Standard No. 1868 / 2000
Methods of analysis and tesing for spices and condiments .
2000-10-22
Standard No. 1870 / 2022
Standard Practice For Sampling Liquefied Petroleum (Lp) Gases, Manual Method
2020-09-27
325 L.E.
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Standard No. 1871 / 2008
Dry chemical powder fire extinguisher units, Used on mobile trailers, fire-fighting vehicles or as stationary units, Capacity from 250 to 750 kg
2008-03-27
400 L.E.
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Standard No. 1873 / 2005
FOOD NON CARBOHYDRATE SWEETENERS FOR FOOD PRODUCTS POTASSIUM ACESULFAME
2005-11-09
250 L.E.
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Standard No. 1874 / 2006
ANTIOXIDANT USED IN FOOD PRODUCTS DL-ALPHA-TOCOPHEROL
2006-05-14
265 L.E.
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Standard No. 1875-2 / 2010
maximum levels for mycotoxins in foods and feeds part : 2 maximum levels for ochratoxina
2010-06-21
Standard No. 1875-1 / 2007
MAXIMUM LIMITS FOR MYCOTOXIN IN FOODS PART : 1 AFLATOXIN
2010-06-21