71. Methods for analysis of oilseed residues. Determination of total residual hexane Part 10, (29th February 1988) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (8 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
72. Methods for determination of relative magnetic permeability of feebly magnetic materials. (30th September 1987) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
73. Methods for preparation of calibration gas mixtures. Comparison methods and methods for establishing traceability. Checking by a comparison method Part 9.2, (29th February 1988) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (8 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
74. Methods for preparation of calibration gas mixtures. Comparison methods and methods for establishing traceability. Determination of composition by comparison methods Part 9.1, (29th February 1988) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (10 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
75. Methods for sensory analysis of food. 'A'-'not A' test Part 5, (29th January 1988) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
76. Methods for sensory analysis of food. Flavour profile methods Part 4, (31st July 1986) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (10 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
77. Methods for sensory analysis of food. General guidance and test method for assessment of the colour of foods Part 10, (15th October 1999) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (18 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
78. Methods for sensory analysis of food. General guide to methodology Part 1, (31st July 1986) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (22 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
79. Methods for sensory analysis of food. Paired comparison test Part 2, (31st December 1982) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
80. Methods for testing pigments for paints. Comparison of ease of dispersion (oscillatory shaking method) Part B5, (15th March 1974) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (6 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗