- 您的位置:
- 中国标准在线服务网 >>
- 全部标准分类 >>
- 国外标准 >>
- DIN >>
- DIN 675 Flat countersunk head rivets; nominal diameters 3 to 5 mm

【国外标准】 Flat countersunk head rivets; nominal diameters 3 to 5 mm
本网站 发布时间:
2025-06-05
- DIN 675
- 废止
- 定价:
- 在线阅读
开通会员免费在线看70000余条国内标准,赠送文本下载次数,单本最低仅合13.3元!还可享标准出版进度查询、定制跟踪推送、标准查新等超多特权!  
查看详情>>

适用范围:
暂无
标准号:
DIN 675
标准名称:
Flat countersunk head rivets; nominal diameters 3 to 5 mm
英文名称:
标准状态:
废止-
发布日期:
2001-10-01 -
实施日期:
出版语种:
- 其它标准
- 上一篇: DIN 6176 Colorimetric determination of colour differences of object colours according to the DIN99o formula
- 下一篇: DIN EN 1073-1 Protective clothing against radioactive contamination - Part 1: Requirements and test methods for ventilated protective clothing against particulate radioactive contamination
- 推荐标准
- ASTM E675-02(2019) Standard Specification for Interchangeable Taper-Ground Stopcocks And Stoppers
- ASTM E675-02(2024) Standard Specification for Interchangeable Taper-Ground Stopcocks And Stoppers
- ASTM C675-91(2022) Standard Test Method for Alkali Resistance of Ceramic Decorations on Returnable Beverage Glass Containers
- KS K ISO 675 텍스타일 — 직물 — 비등점에 가까운 고온 상업용 세탁에 의한 치수 변화 측정
- ASTM A675/A675M-14(2019) Standard Specification for Steel Bars, Carbon, Hot-Wrought, Special Quality, Mechanical Properties
- ASTM B675-22 Standard Specification for Iron-Nickel-Chromium-Molybdenum Alloy Welded Pipe
- BS ISO 675:2014 Textiles. Woven fabrics. Determination of dimensional change on commercial laundering near the boiling point
- BS EN 675:2011 Glass in building. Determination of thermal transmittance (U value). Heat flow meter method
- DIN 10102 Microbiological analysis of meat and meat products; detection of clostridium botulinum and botulinum toxin
- DIN 10164-1 Microbiological examination of meat and meat products; determination of Enterobacteriaceae by the spatula method (reference method)
- DIN 10164-2 Microbiological examination of meat and meat products; determination of Enterobacteriaceae by the drop method
- DIN 10229 Determining the water content of spices and condiments by azeotropic distillation
- DIN 10234 Determination the capsaicinoid content of powdered paprika and chilli peppers by high performance liquid chromatography (HPLC)
- DIN 10236 Determination of loss in mass of capsicum and allium species and of vegetables when dried in a vacuum oven
- DIN 1025-3 Hot rolled I and H sections (IPBl series); dimensions, mass and static parameters