CEN/TC 338
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 27608 | EN ISO 7971-2:2009 | Cereals - 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 7971-2:2009) | Atcelts |
| 30134 | CEN ISO/TS 16634-2:2009 | Food 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/TS 16634-2:2009) | Atcelts |
| 25062 | EN ISO 6647-2:2007 | Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2007) | Atcelts |
| 78901 | prEN ISO 16634-2 | Food 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 cereal coproducts (ISO/DIS 16634-2:2025) | Aptauja slēgta |
| 59476 | EN ISO 7971-2:2019 | Cereals - 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 |
| 33804 | LVS EN ISO 5527:2015 | Cereals - Vocabulary (ISO 5527:2015) | Standarts spēkā |
| 61522 | EN ISO 16624:2020 | Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020) | Standarts spēkā |
| 25095 | LVS EN 15585:2009 A | Cereals and cereal products - Durum wheat (T. durum Desf.) - Determination of percentage of mitadine grains and calculation of percentage of vitreous grains | Standarts spēkā |
| 66765 | EN ISO 5530-2:2025 | Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020) | Standarts spēkā |
| 29411 | LVS CEN/TS 15731:2008 | Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology | Standarts spēkā |
Displaying 111-120 of 183 results.