ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 50735 | ISO 11746:2012 | Rice — Determination of biometric characteristics of kernels | Atcelts |
| 45373 | ISO/DTR 29263 | Cereals and cereal products — Sampling studies | Izstrādē |
| 44807 | ISO 712:2009 | Cereals and cereal products — Determination of moisture content — Reference method | Atcelts |
| 44610 | ISO 7700-1:2008 | Food products — Checking the performance of moisture meters in use — Part 1: Moisture meters for cereals | Standarts spēkā |
| 44596 | ISO 7971-3:2009 | Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method | Atcelts |
| 44525 | ISO 7971-2:2009 | Cereals — Determination of bulk density, called mass per hectolitre — Part 2: Method of traceability for measuring instruments through reference to the international standard instrument | Atcelts |
| 44524 | ISO 7971-1:2009 | Cereals — Determination of bulk density, called mass per hectolitre — Part 1: Reference method | Standarts spēkā |
| 44449 | ISO 27971:2008 | Cereals 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 | Atcelts |
| 44394 | ISO/NP 27876 | Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of alveographic properties of dough under adapted hydration conditions from industrial or test flours and test milling methodology | Izstrādē |
| 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 | Atcelts |
Displaying 101-110 of 253 results.