SIST ENV 1186-3:1997
(Main)Materials and articles in contact with foodstuffs - Plastics - Part 3: Test methods for overall migration into aqueous simulants by total immersion
Materials and articles in contact with foodstuffs - Plastics - Part 3: Test methods for overall migration into aqueous simulants by total immersion
Migrated from Progress Sheet (TC Comment) (2000-07-10): This draft will lead to an ENV as a first step. It is devoted to become an EN ++ as soon as a collaborative study is organized and the precision data are ++ determined.
Werkstoffe und Gegenstände in Kontakt mit Lebensmitteln - Kunststoffe - Teil 3: Prüfverfahren der Gesamtmigration in wäßrige Prüflebensmittel durch völliges Eintauchen
Matériaux et objets en contact avec les denrées alimentaires - Matiere plastique - Partie 3: Méthodes d'essai pour la migration globale dans les liquides simulateurs aqueux par immersion
Materiali in predmeti v stiku z živili - Plastične mase - 3. del: Preskusne metode za celotno migracijo v vodne modelne raztopine s popolno potopitvijo
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Standards Content (Sample)
SLOVENSKI STANDARD
SIST ENV 1186-3:1997
01-januar-1997
0DWHULDOLLQSUHGPHWLYVWLNX]åLYLOL3ODVWLþQHPDVHGHO3UHVNXVQHPHWRGH]D
FHORWQRPLJUDFLMRYYRGQHPRGHOQHUD]WRSLQHVSRSROQRSRWRSLWYLMR
Materials and articles in contact with foodstuffs - Plastics - Part 3: Test methods for
overall migration into aqueous simulants by total immersion
Werkstoffe und Gegenstände in Kontakt mit Lebensmitteln - Kunststoffe - Teil 3:
Prüfverfahren der Gesamtmigration in wäßrige Prüflebensmittel durch völliges
Eintauchen
Matériaux et objets en contact avec les denrées alimentaires - Matiere plastique - Partie
3: Méthodes d'essai pour la migration globale dans les liquides simulateurs aqueux par
immersion
Ta slovenski standard je istoveten z: ENV 1186-3:1994
ICS:
67.250 Materiali in predmeti v stiku z Materials and articles in
živili contact with foodstuffs
SIST ENV 1186-3:1997 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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