ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 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 |
| 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 |
| 13966 | ISO 7304:1985 | Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis | 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 |
| 13967 | ISO 7305:1986 | Milled cereal products — Determination of fat acidity | Atcelts |
| 13968 | ISO 7305:1998 | Milled cereal products — Determination of fat acidity | Atcelts |
| 70009 | ISO 7305:2019 | Milled cereal products — Determination of fat acidity | Standarts spēkā |
| 14249 | ISO 7495:1990 | Wheat flour — Determination of wet gluten content by mechanical means | Atcelts |
| 14517 | ISO 7698:1990 | Cereals, pulses and derived products — Enumeration of bacteria, yeasts and moulds | Atcelts |
| 14519 | ISO 7700-1:1984 | Check of the calibration of moisture meters — Part 1: Moisture meters for cereals | Atcelts |
Displaying 141-150 of 252 results.