News
- 13.05.2019 ISO/TS 19807-2 "Nanotechnologies -- Magnetic nanomaterials -- Part 2: Specification of characteristics and measurements for nanostructured superparamagnetic beads for nucleic acid extraction
- 01.12.2016 Industrie 4.0: Deutsch-Chinesische Zusammenarbeit nimmt Fahrt auf
- 15.11.2016 Deutsch-chinesisches Seminar in Chengdu
Links
- BAM - Bundesanstalt für Materialforschung und -prüfung
- DIN Media - DIN Media GmbH
- BMWK - Bundesministerium für Wirtschaft und Klimschutz
- DIN - Deutsches Institut für Normung
- PTB - Physikalisch-Technische Bundesanstalt
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DIN EN ISO 5580
Non-destructive testing - Industrial radiographic illuminators - Minimum requirements (ISO 5580:2023); German version EN ISO 5580:2023
DIN EN ISO 5640
Industrial valves - Mounting kits for part-turn valve actuator attachment (ISO 5640:2024); German version EN ISO 5640:2024
DIN EN ISO 5649
Medical laboratories - Concepts and specifications for the design, development, implementation and use of laboratory-developed tests (ISO 5649:2024); German version EN ISO 5649:2024
DIN EN ISO 5659-2
Plastics - Smoke generation - Part 2: Determination of optical density by a single-chamber test (ISO 5659-2:2017); German version EN ISO 5659-2:2017
DIN EN ISO 5667-1
Water quality - Sampling - Part 1: Guidance on the design of sampling programmes and sampling techniques (ISO 5667-1:2023); German version EN ISO 5667-1:2023
DIN EN ISO 5667-3
Water quality - Sampling - Part 3: Preservation and handling of water samples (ISO 5667-3:2024); German version EN ISO 5667-3:2024
DIN EN ISO 5537
Dried milk and dried milk products - Determination of moisture content (Reference method) (ISO 5537:2023); German version EN ISO 5537:2023
DIN EN ISO 5534
Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004); German version EN ISO 5534:2004
DIN EN ISO 5536
Milk fat products - Determination of water content - Karl Fischer method (ISO 5536:2009); German version EN ISO 5536:2013
DIN EN ISO 5530-1
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025); German version EN ISO 5530-1:2025