Methods of testing cement - Part 12: Reactivity of cement constituents - Heat of hydration and bound water content methods
Methods of testing cement - Part 8: Heat of hydration - Solution method
Methods of testing cement - Part 9: Heat of hydration - Semi-adiabatic method
Gas heated catering equipment - Part 1: General safety requirements
Gas heated catering equipment - Part 2-10: Specific requirements - Chargrills
Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
Gas heated catering equipment - Part 2-1: Specific requirements - Open burners and wok burners
Gas heated catering equipment - Part 2-2: Specific requirements - Ovens
Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans
Gas heated catering equipment - Part 2-4: Specific requirements - Fryers
Gas heated catering equipment - Part 2-6: Specific requirements - Hot water heaters for beverage
Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
53,361 distinct reference strings indexed from official source snapshots. Includes earlier editions. The index and publisher collections have different coverage. See sources and coverage.