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ISO 5501-1:2024PublishedTobacco heating systems — Definitions and standard conditions for aerosol generation and collection — Part 1: Electrically heated tobacco products (eHTPs)ISO 5501-2:2024PublishedTobacco heating systems — Definitions and standard conditions for aerosol generation and collection — Part 2: Aerosol heated tobacco products (aHTPs)ISO 5501-3:2024PublishedTobacco heating systems — Definitions and standard conditions for aerosol generation and collection — Part 3: Carbon heated tobacco products (cHTPs)ISO 5502:1992PublishedOilseed residues — Preparation of test samplesISO/TR 5503:2026PublishedPreparation of steel substrates before application of paints and related products — Non-visible residues after surface preparation with single use abrasives — Relationship between conductivity (Bresle) measurements and surface soluble salt composition on panels blasted with single-use mineral abrasivesISO 5506:2018PublishedSoya bean products — Determination of urease activityISO 5507:2026PublishedOilseeds, vegetable oils and fats — NomenclatureISO 5510:1984PublishedAnimal feeding stuffs — Determination of available lysineISO 5515:1979PublishedFruits, vegetables and derived products — Decomposition of organic matter prior to analysis — Wet methodISO 5517:1978PublishedFruits, vegetables and derived products — Determination of iron content — 1,10- Phenanthroline photometric methodISO 5518:2007PublishedFruits, vegetables and derived products — Determination of benzoic acid content — Spectrophotometric methodISO 5519:2008PublishedFruits, vegetables and derived products — Determination of sorbic acid contentISO 5520:1981PublishedFruits, vegetables and derived products — Determination of alkalinity of total ash and of water-soluble ashISO 5521:1981PublishedFruits, vegetables and derived products — Qualitative method for the detection of sulphur dioxideISO 5522:1981PublishedFruits, vegetables and derived products — Determination of total sulphur dioxide contentISO 5523:1981PublishedLiquid fruit and vegetable products — Determination of sulphur dioxide content (Routine method)ISO 5524:1991PublishedTomatoes — Guide to cold storage and refrigerated transportISO 5525:1986PublishedPotatoes — Storage in the open (in clamps)ISO 5526:2013PublishedCereals, pulses and other food grains — NomenclatureISO 5527:2015PublishedCereals — VocabularyISO 5528:2023PublishedShips and marine technology — Deep-sea hydraulic winch equipmentISO 5529:2007PublishedWheat — Determination of the sedimentation index — Zeleny testISO 5530-1:2026PublishedWheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinographISO 5530-2:2025PublishedWheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensographISO 5530-3:1988PublishedWheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph