ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 92297 | ISO/PWI 7305 | Milled cereal products — Determination of fat acidity | Izstrādē |
| 92298 | ISO/PWI 14864 | Rice — Evaluation of gelatinization time of kernels during cooking | Izstrādē |
| 92255 | ISO 3093:2009/CD Amd 1 | Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling number according to Hagberg-Perten — Amendment 1 | Izstrādē |
| 40523 | ISO/NP 6639-3 | Cereals and pulses — Determination of hidden insect infestation — Part 3: In situ investigation (directly into the grain bulk) | Izstrādē |
| 92064 | ISO/AWI 6647-1 | Rice — Determination of amylose content — Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin | Izstrādē |
| 36613 | ISO/WD 5531 | Wheat flour — Gluten content — Determination of wet gluten by manual method | Izstrādē |
| 35336 | ISO/NP 20221 | Craft verace pizza napoletana — Definition, ingredients, requirements | Izstrādē |
| 27891 | ISO/WD 5223 | Test sieves for cereals | Izstrādē |
| 31830 | ISO/WD 18655 | Cereals and milled cereal products — Determination of nitrogen and crude protein content by the Dumas combustion method | Izstrādē |
| 86475 | ISO/FDIS 20810 | Whole grain — Definition and technical criteria | Izstrādē |
Displaying 181-190 of 253 results.