ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 35435 | ISO 20483:2006 | Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method | Atcelts |
| 13967 | ISO 7305:1986 | Milled cereal products — Determination of fat acidity | Atcelts |
| 11590 | ISO 5530-2:1988 | Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph | Atcelts |
| 5734 | ISO 1162:1975 | Cereals and pulses — Method of test for infestation by X-ray examination | Atcelts |
| 13966 | ISO 7304:1985 | Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis | Atcelts |
| 12612 | ISO 6322-2:1981 | Storage of cereals and pulses — Part 2: Essential requirements | Atcelts |
| 11596 | ISO 5532:1987 | Durum wheat — Determination of proportion of non-wholly vitreous grains (Reference method) | Atcelts |
| 22637 | ISO 13690:1999 | Cereals, pulses and milled products — Sampling of static batches | Atcelts |
| 39483 | ISO 3093:2004 | Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten | Atcelts |
| 13073 | ISO 6647:1987 | Rice — Determination of amylose content | Atcelts |
Displaying 101-110 of 252 results.