Registration number (WIID)Project No.TitleStatus
75034LVS EN ISO 11746:2023Rice - Determination of biometric characteristics of kernels (ISO 11746:2020)Standarts spēkā
37370LVS EN ISO 20483:2014Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method (ISO 20483:2013)Standarts spēkā
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/DIS 16634-2:2014)Standarts spēkā
79341EN ISO 712-1:2024Cereals and cereal products - Determination of moisture content - Part 1: Reference method (ISO 712-1:2024)Standarts spēkā
33109LVS EN ISO 3093:2010 AWheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)Standarts spēkā
66765LVS EN ISO 5530-2:2025Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025)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 7971-2:2019)Standarts spēkā
73511LVS EN ISO 17715:2025Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2025)Standarts spēkā
61522EN ISO 16624:2020Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020)Standarts spēkā
66765EN ISO 5530-2:2025Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO/DIS 5530-2:2020)Standarts spēkā
Displaying 121-130 of 183 results.