ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 73670 | ISO 6647-2:2020 | Rice — Determination of amylose content — Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards | Standarts spēkā |
| 13074 | ISO 6648:1985 | Rice — Evaluation of cooking behaviour using a viscoelastograph | Atcelts |
| 13075 | ISO 6648:1993 | Rice — Determination of viscoelastic properties at various stages of cooking — Method using a viscoelastograph | Atcelts |
| 13329 | ISO 6820:1985 | Wheat flour and rye flour — General guidance on the drafting of bread-making tests | Standarts spēkā |
| 4927 | ISO 711:1978 | Cereals and cereal products — Determination of moisture content — (Basic reference method) | Atcelts |
| 4928 | ISO 711:1985 | Cereals and cereal products — Determination of moisture content (Basic reference method) | Atcelts |
| 85395 | ISO 712-1:2024 | Cereals and cereal products — Determination of moisture content — Part 1: Reference method | Standarts spēkā |
| 4930 | ISO 712:1979 | Cereals and cereal products — Determination of moisture content (Routine reference method) | Atcelts |
| 4931 | ISO 712:1985 | Cereals and cereal products — Determination of moisture content (Routine reference method) | Atcelts |
| 4932 | ISO 712:1998 | Cereals and cereal products — Determination of moisture content — Routine reference method | Atcelts |
Displaying 121-130 of 247 results.