Registration number (WIID)Project No.TitleStatus
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
62964LVS EN ISO 11747:2012/A1:2018Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)Standarts spēkā
34307LVS EN 16378:2013Cereals - Determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)Standarts spēkā
33802LVS EN ISO 520:2011Cereals and pulses - Determination of the mass of 1000 grains (ISO 520:2010)Standarts spēkā
58999LVS EN 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 16634-2:2016)Standarts spēkā
59476LVS EN 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
76268EN ISO 712-2:2024Cereals and cereal products - Determination of moisture content - Part 2: Automatic drying oven method (ISO 712-2:2024)Standarts spēkā
75034EN ISO 11746:2022Rice - Determination of biometric characteristics of kernels (ISO 11746:2020)Standarts spēkā
76893EN ISO 7301:2022/A1:2024Rice - Specification - Amendment 1 (ISO 7301:2021/Amd 1:2024)Standarts spēkā
73512LVS EN ISO 27971:2023Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology (ISO 27971:2023)Standarts spēkā
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