Use the form below to find the searched projects. Enter your criteria for searching (single or in combination) in the fields below and press the button “Search”.
Coke (nominal top size greater than 20 mm) — Size analysis by sieving
60.60 Standard published
Graphical symbols for thermal cutting equipment (ISO 7287:2002)
60.60 Standard published
Graphical symbols for thermal cutting equipment - Amendment 1 (ISO 7287:2002/Amd 1:2024)
60.60 Standard published
Gas welding equipment — Quick-action couplings with shut-off valves for welding, cutting and allied processes
60.60 Standard published
Gas welding equipment - Pressure regulators for manifold systems used in welding, cutting and allied processes up to 30 MPa (300 bar) (ISO 7291:2010)
60.60 Standard published
Gas welding equipment - Pressure regulators for manifold systems used in welding, cutting and allied processes up to 30 MPa (300 bar) (ISO 7291:2010/AMD 1:2015)
60.60 Standard published
Durability of wood and wood-based products - Accelerated ageing of treated wood prior to biological testing - Evaporative ageing procedure
60.60 Standard published
Agricultural wheeled tractors — Rear-mounted three-point linkage — Categories 1N, 1, 2N, 2, 3N, 3, 4N and 4
60.60 Standard published
Agricultural wheeled tractors — Rear-mounted three-point linkage — Categories 1N, 1, 2N, 2, 3N, 3, 4N and 4 — Amendment 1
60.60 Standard published
Gas welding equipment - Safety devices - Part 1: Incorporating a flame (flashback) arrestor
60.60 Standard published
Gas welding equipment - Safety devices - Part 2: Not incorporating a flame (flashback) arrestor
60.60 Standard published
Rice - Specification - Amendment 1 (ISO 7301:2021/Amd 1:2024)
60.60 Standard published
Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis
60.60 Standard published
Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
60.60 Standard published
Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method
60.60 Standard published
Shqip