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Restrained joint systems for ductile iron pipelines — Calculation rules for lengths to be restrained
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Restrained joint systems for ductile iron pipelines — Design rules and type testing
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Retail financial services — Merchant category codes
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Retrieval and analysis of surgical implants — Part 1: Retrieval and handling
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Review of human smoking behaviour and recommendations for a new ISO standard for the machine smoking of cigarettes
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Rheological test methods — Fundamentals and interlaboratory comparisons — Part 2: Determination of the time-dependent structural change (thixotropy)
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Rheology — Part 2: General principles of rotational and oscillatory rheometry
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Rice — Determination of amylose content — Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin
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Rice — Determination of biometric characteristics of kernels
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Rice — Determination of rice kernel resistance to extrusion after cooking
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Rice — Determination of the potential milling yield from paddy and from husked rice
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Rice — Evaluation of gelatinization time of kernels during cooking
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The Source River Centre,
1000 Bacardi Road,
P. O. Box N-4843,
Nassau, N.P.,
The Bahamas

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+1 (242) 362-1748 – 55

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Restrained joint systems for ductile iron pipelines — Calculation rules for lengths to be restrained

Restrained joint systems for ductile iron pipelines — Design rules and type testing

Retail financial services — Merchant category codes

Retrieval and analysis of surgical implants — Part 1: Retrieval and handling

Review of human smoking behaviour and recommendations for a new ISO standard for the machine smoking of cigarettes

Rheological test methods — Fundamentals and interlaboratory comparisons — Part 2: Determination of the time-dependent structural change (thixotropy)

Rheology — Part 2: General principles of rotational and oscillatory rheometry

Rice — Determination of amylose content — Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin

Rice — Determination of biometric characteristics of kernels

Rice — Determination of rice kernel resistance to extrusion after cooking

Rice — Determination of the potential milling yield from paddy and from husked rice

Rice — Evaluation of gelatinization time of kernels during cooking

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