ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 28906 | ISO 16002:2004 | Stored cereal grains and pulses — Guidance on the detection of infestation by live invertebrates by trapping | Standarts spēkā |
| 75566 | ISO 5530-1:2025 | Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph | Standarts spēkā |
| 66661 | ISO 16634-2:2016 | 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 milled cereal products | Standarts spēkā |
| 50736 | ISO 11747:2012 | Rice — Determination of rice kernel resistance to extrusion after cooking | Standarts spēkā |
| 28640 | ISO 15793:2000 | Durum wheat semolinas — Determination of the undersize fraction | Standarts spēkā |
| 35864 | ISO 21415-3:2006 | Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method | Standarts spēkā |
| 75568 | ISO 6540:2021 | Maize — Determination of moisture content (on milled grains and on whole grains) | Standarts spēkā |
| 70015 | ISO 7971-3:2019 | Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method | Standarts spēkā |
| 73411 | ISO 7301:2021 | Rice — Specification | Standarts spēkā |
| 25793 | ISO 14864:1998 | Rice — Evaluation of gelatinization time of kernels during cooking | Standarts spēkā |
Displaying 211-220 of 240 results.