ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 21204 | ISO 5530-4:1991/Cor 1:1992 | Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph — Technical Corrigendum 1 | Atcelts |
| 37264 | ISO 2171:2007 | Cereals, pulses and by-products — Determination of ash yield by incineration | Atcelts |
| 19030 | ISO 11050:1993 | Wheat flour and durum wheat semolina — Determination of impurities of animal origin | Atcelts |
| 13968 | ISO 7305:1998 | Milled cereal products — Determination of fat acidity | Atcelts |
| 4930 | ISO 712:1979 | Cereals and cereal products — Determination of moisture content (Routine reference method) | Atcelts |
| 35435 | ISO 20483:2006 | Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method | Atcelts |
| 35696 | ISO 7971-1:2003 | Cereals — Determination of bulk density, called "mass per hectolitre" — Part 1: Reference method | 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 |
Displaying 161-170 of 253 results.