CEN/TC 338
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 40630 | EN 15587:2008+A1:2013 | Cereals and cereal products - Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.) and feed barley (Hordeum vulgare L.) | Atcelts |
| 25260 | EN ISO 21415-2:2008 | Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO 21415-2:2006) | Atcelts |
| 25058 | EN ISO 6644:2007 | Flowing cereals and milled cereal products - Automatic sampling by mechanical means (ISO 6644:2002) | Atcelts |
| 33798 | EN ISO 2171:2010 | Cereals, pulses and by-products - Determination of ash yield by incineration (ISO 2171:2007) | Atcelts |
| 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 |
| 64792 | EN 15948:2020 | Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels | Atcelts |
| 66764 | EN ISO 5530-1:2025 | Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/DIS 5530-1:2020) | Atcelts |
| 36486 | EN ISO 6647-1:2015 | Rice - Determination of amylose content - Part 1: Reference method (ISO/DIS 6647-1:2013) | Atcelts |
Displaying 121-130 of 183 results.