ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 11583 | ISO 5526:1986 | Cereals, pulses and other food grains — Nomenclature | Atcelts |
| 75731 | ISO 7970:2021 | Wheat (Triticum aestivum L.) — Specification | Atcelts |
| 44596 | ISO 7971-3:2009 | Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method | Atcelts |
| 42281 | ISO 24557:2009 | Pulses — Determination of moisture content — Air-oven method | Atcelts |
| 12611 | ISO 6322-1:1981 | Storage of cereals and pulses — Part 1: General considerations in keeping cereals | Atcelts |
| 85398 | ISO/DIS 16634-2 | Food products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content — Part 2: Cereals, pulses and cereal coproducts | Aptauja slēgta |
| 85396 | ISO 4112:2025 | Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk | Standarts spēkā |
| 13329 | ISO 6820:1985 | Wheat flour and rye flour — General guidance on the drafting of bread-making tests | Standarts spēkā |
| 6958 | ISO 2164:1975 | Pulses — Determination of glycosidic hydrocyanic acid | Standarts spēkā |
| 75567 | ISO 5530-2:2025 | Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph | Standarts spēkā |
Displaying 181-190 of 253 results.