CEN/TC 338
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 76268 | LVS EN ISO 712-2:2024 | Cereals and cereal products - Determination of moisture content - Part 2: Automatic drying oven method (ISO 712-2:2024) | 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 |
| 33803 | LVS EN ISO 5526:2013 | Cereals, pulses and other food grains - Nomenclature (ISO 5526:2013) | 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 |
| 37370 | LVS EN ISO 20483:2014 | Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method (ISO 20483:2013) | Standarts spēkā |
| 25262 | LVS EN ISO 21415-4:2007 | Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method | Standarts spēkā |
| 33806 | LVS EN ISO 11747:2012 | Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012) | Standarts spēkā |
| 65524 | EN ISO 6647-2:2020 | Rice - Determination of amylose content - Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards (ISO 6647-2:2020) | Standarts spēkā |
| 25259 | LVS EN ISO 21415-1:2007 | Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method | Standarts spēkā |
| 33804 | EN ISO 5527:2015 | Cereals - Vocabulary (ISO 5527:2015) | Standarts spēkā |
Displaying 141-150 of 180 results.