ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 70009 | ISO 7305:2019 | Milled cereal products — Determination of fat acidity | Standarts spēkā |
| 13968 | ISO 7305:1998 | Milled cereal products — Determination of fat acidity | Atcelts |
| 13967 | ISO 7305:1986 | Milled cereal products — Determination of fat acidity | Atcelts |
| 38250 | ISO 7304-2:2008 | Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method | Standarts spēkā |
| 13966 | ISO 7304:1985 | Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis | Atcelts |
| 44312 | ISO 7304-1:2016 | Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method | Standarts spēkā |
| 13964 | ISO 7302:1982 | Cereals and cereal products — Determination of total fat content | Atcelts |
| 85108 | ISO 7301:2021/Amd 1:2024 | Rice — Specification — Amendment 1 | Standarts spēkā |
| 73411 | ISO 7301:2021 | Rice — Specification | Standarts spēkā |
| 60251 | ISO 7301:2011/CD Cor 1 | Rice — Specification — Technical Corrigendum 1 | Izstrādē |
Displaying 101-110 of 240 results.