Registration number (WIID)Project No.TitleStatus
35453LVS CEN/TR 16324:2012Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheatStandarts spēkā
40603LVS EN ISO 11085:2016Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method (ISO 11085:2015)Standarts spēkā
73512EN 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
39686EN ISO 21415-2:2015Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)Standarts spēkā
27607LVS EN ISO 7971-1:2010Cereals - Determination of bulk density, called mass per hectolitre - Part 1: Reference method (ISO 7971-1:2009)Standarts spēkā
79341LVS EN ISO 712-1:2024Cereals and cereal products - Determination of moisture content - Part 1: Reference method (ISO 712-1:2024)Standarts spēkā
25059LVS EN ISO 11052:2006Durum wheat flour and semolina - Determination of yellow pigment contentStandarts spēkā
76268LVS EN ISO 712-2:2024Cereals and cereal products - Determination of moisture content - Part 2: Automatic drying oven method (ISO 712-2:2024)Standarts spēkā
25095LVS EN 15585:2009 ACereals and cereal products - Durum wheat (T. durum Desf.) - Determination of percentage of mitadine grains and calculation of percentage of vitreous grainsStandarts spēkā
33806LVS EN ISO 11747:2012Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)Standarts spēkā
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