Registration number (WIID)Project No.TitleStatus
41738EN ISO 5530-2:2014Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)Atcelts
41738LVS EN ISO 5530-2:2015Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)Atcelts
41742EN ISO 17715:2014Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)Atcelts
41742LVS EN ISO 17715:2015Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)Atcelts
58999EN ISO 16634-2:2016Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products (ISO 16634-2:2016)Standarts spēkā
58999LVS EN ISO 16634-2:2016Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products (ISO 16634-2:2016)Standarts spēkā
59476EN ISO 7971-2:2019Cereals - Determination of bulk density, called mass per hectolitre - Part 2: Method of traceability for measuring instruments through reference to the international standard instrument (ISO/FDIS 7971-2:2018)Izstrādē
59476LVS EN ISO 7971-2:2019Cereals - Determination of bulk density, called mass per hectolitre - Part 2: Method of traceability for measuring instruments through reference to the international standard instrument (ISO 7971-2:2019)Standarts spēkā
59477EN ISO 7971-3:2019Cereals - Determination of bulk density, called mass per hectolitre - Part 3: Routine method (ISO 7971-3:2019)Izstrādē
59477LVS EN ISO 7971-3:2019Cereals - Determination of bulk density, called mass per hectolitre - Part 3: Routine method (ISO 7971-3:2019)Standarts spēkā
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