Registration number (WIID)Project No.TitleStatus
63232EN ISO 7540:2020Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)Standarts spēkā
78420EN ISO 23662:2024Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims (ISO 23662:2021)Standarts spēkā
78517EN ISO 14021:2026Environmental statements and programmes for products - Self-declared environmental claims (ISO 14021:2026)Standarts spēkā
68135EN ISO 8654:2018/A1:2019Jewellery - Colours of gold alloys - Definition, range of colours and designation - Amendment 1 (ISO 8654:2018/Amd 1:2019)Standarts spēkā
78846EN ISO 11431:2025Building and civil engineering sealants - Determination of adhesion and cohesion properties of sealants after exposure to heat, water and artificial light through glass (ISO 11431:2025)Standarts spēkā
75103LVS EN ISO 20109:2025Simultaneous interpreting - Equipment - Requirements (ISO 20109:2025)Standarts spēkā
76711EN ISO 17651-3:2026Simultaneous interpreting - Interpreters’ working environment - Part 3: Requirements and recommendations for interpreting hubs (ISO 17651-3:2026)Standarts spēkā
78150LVS EN ISO 80000-12:2019/A1:2025Quantities and units - Part 12: Condensed matter physics - Amendment 1 (ISO 80000-12:2019/Amd 1:2025)Standarts spēkā
40840EN ISO 80000-3:2020Quantities and units - Part 3: Space and time (ISO 80000-3:2019)Standarts spēkā
17895EN ISO 7390:2003Building construction - Jointing products - Determination of resistance to flow of sealants (ISO 7390:2003)Standarts spēkā
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