{"id":418775,"date":"2024-10-20T06:22:42","date_gmt":"2024-10-20T06:22:42","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-27472022-tc-2023\/"},"modified":"2024-10-26T11:54:19","modified_gmt":"2024-10-26T11:54:19","slug":"bs-en-iso-27472022-tc-2023","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-27472022-tc-2023\/","title":{"rendered":"BS EN ISO 2747:2022 – TC 2023"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
1<\/td>\n | 30466647 <\/td>\n<\/tr>\n | ||||||
17<\/td>\n | A-30448034 <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | undefined <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Tracked Changes. Vitreous and porcelain enamels. Enamelled cooking utensils. Determination of resistance to thermal shock<\/b><\/p>\n |