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BS 6920-2.2.3:2000 Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of water. Methods of test. Odour and flavour of water. Method of testing tastes imparted to wat

Abbreviation
BS 6920-2.2.3:2000
Valid from
15/05/2000

Information provider
British Standards Institution
Author
British Standards Institution
Information type
British Standard
Format
PDF


Description

This part of BS 6920 describes a method designed to assess the ability of flexible hoses (including reinforcements) to impart a discernible odour or flavour to water intended for use in the preparation of food and drinks.

Scope

It is applicable only to the testing of hoses intended for installation in equipment used for food and drink preparation.

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This resource is cited by:

BS 6920-2.2.3:2000 Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of water. Methods of test. Odour and flavour of water. Method of testing tastes imparted to wat

This document is CITED BY:

BS 6920-2.2.3:2000 Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of water. Methods of test. Odour and flavour of water. Method of testing tastes imparted to wat

Description

This part of BS 6920 describes a method designed to assess the ability of flexible hoses (including reinforcements) to impart a discernible odour or flavour to water intended for use in the preparation of food and drinks.

View on Information Provider website
BS 6920-2.2.3:2000 Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of water. Methods of test. Odour and flavour of water. Method of testing tastes imparted to wat
Description

This part of BS 6920 describes a method designed to assess the ability of flexible hoses (including reinforcements) to impart a discernible odour or flavour to water intended for use in the preparation of food and drinks.

View on Information Provider website
This resource cites:

BS 6920-2.2.3:2000 Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of water. Methods of test. Odour and flavour of water. Method of testing tastes imparted to wat

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