RS ISO 3727-1: 2001 BUTTER — DETERMINATION OF MOISTURE, NON-FAT SOLIDS AND FAT CONTENTS — PART 1: DETERMINATION OF MOISTURE CONTENT (REFERENCE METHODS)
9,000.00
1
9,000.00
2
Rwanda Standards
RS EAS 769:2019 FORTIFIED EDIBLE FATS AND OILS — SPECIFICATION
10,500.00
1
10,500.00
3
Rwanda Standards
RS ISO 6820: 1985 WHEAT FLOUR AND RYE FLOUR — GENERAL GUIDANCE ON THE DRAFTING OF BREAD — MAKING TESTS
6,000.00
1
6,000.00
4
Rwanda Standards
RS ISO 7238: 2004 BUTTER — DETERMINATION OF PH OF THE SERUM — POTENTIOMETRIC METHOD
7,500.00
1
7,500.00
5
Rwanda Standards
RS EAS 774: 2012 SWEET POTATO CRISPS — SPECIFICATION
15,000.00
1
15,000.00
6
Rwanda Standards
RS ISO 3727-3: 2003 BUTTER — DETERMINATION OF MOISTURE, NON FAT SOLIDS AND FAT CONTENTS — PART 3: CALCULATION OF FAT CONTENT
3,000.00
1
3,000.00
7
Rwanda Standards
RS ISO 7328: 2008 MILK BASED EDIBLE ICES AND ICE MIXES — DETERMINATION OF FAT CONTENT — GRAVIMETRIC METHOD
22,500.00
1
22,500.00
8
Rwanda Standards
RS ISO 6540: 1980 MAIZE — DETERMINATION OF MOISTURE CONTENT (ON MILLED GRAINS AND ON WHOLE GRAINS)
16,500.00
1
16,500.00
9
Rwanda Standards
RS EAS 767:2019 FORTIFIED WHEAT FLOUR — SPECIFICATION
18,000.00
1
18,000.00
10
Rwanda Standards
RS EAS 745: 2010 POTATO CRISPS — SPECIFICATION
10,500.00
1
10,500.00
11
Rwanda Standards
RS ISO 1666: 1996 STARCH — DETERMINATION OF MOISTURE CONTENT — OVEN-DRYING METHOD
