CEN/TC 338
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 37370 | EN ISO 20483:2013 | Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method (ISO 20483:2013) | Izstrādē |
| 25057 | EN ISO 20483:2006 | Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method (ISO 20483:2006) | Atcelts |
| 41737 | EN ISO 17718:2014 | Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013) | Izstrādē |
| 73511 | EN ISO 17715:2025 | Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2025) | Standarts spēkā |
| 41742 | EN ISO 17715:2014 | Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013) | Atcelts |
| 58999 | EN ISO 16634-2:2016 | 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 16634-2:2016) | Standarts spēkā |
| 61522 | EN ISO 16624:2020 | Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry (ISO 16624:2020) | Izstrādē |
| 25091 | EN ISO 13690:2007 | Cereals, pulses and milled products - Sampling of static batches (ISO 13690:1999) | Atcelts |
| 62964 | EN ISO 11747:2012/A1:2018 | Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017) | Izstrādē |
| 33806 | EN ISO 11747:2012 | Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012) | Izstrādē |
Displaying 141-150 of 179 results.