CEN/TC 338
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 33109 | LVS EN ISO 3093:2010 A | Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009) | Standarts spēkā |
| 33802 | LVS EN ISO 520:2011 | Cereals and pulses - Determination of the mass of 1000 grains (ISO 520:2010) | Standarts spēkā |
| 60209 | LVS EN ISO 5223:2016 | Test sieves for cereals (ISO 5223:1995, including Amendment 1:1999) | Standarts spēkā |
| 33803 | LVS EN ISO 5526:2013 | Cereals, pulses and other food grains - Nomenclature (ISO 5526:2013) | Standarts spēkā |
| 33804 | LVS EN ISO 5527:2015 | Cereals - Vocabulary (ISO 5527:2015) | Standarts spēkā |
| 33799 | LVS EN ISO 5529:2010 A | Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007) | Standarts spēkā |
| 41732 | LVS EN ISO 5530-1:2015 | Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013) | Atcelts |
| 66764 | LVS EN ISO 5530-1:2025 | Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025) | Standarts spēkā |
| 41738 | LVS EN ISO 5530-2:2015 | Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012) | Atcelts |
| 66765 | LVS EN ISO 5530-2:2025 | Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025) | Standarts spēkā |
Displaying 131-140 of 176 results.