ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 89196 | ISO 7304-1:2025 | Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method | Standarts spēkā |
| 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 |
| 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 |
| 50935 | ISO 7301:2011 | Rice — Specification | Atcelts |
| 24553 | ISO 7301:2002 | Rice — Specification | Atcelts |
| 13963 | ISO 7301:1988 | Rice — Specification | Atcelts |
| 83488 | ISO 712-2:2024 | Cereals and cereal products — Determination of moisture content — Part 2: Automatic drying oven method | Standarts spēkā |
Displaying 111-120 of 252 results.