ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 35336 | ISO/NP 20221 | Craft verace pizza napoletana — Definition, ingredients, requirements | Izstrādē |
| 85397 | ISO/PWI 15793 | Durum wheat semolinas — Determination of the undersize fraction | Izstrādē |
| 89196 | ISO/DIS 7304-1 | Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method | Izstrādē |
| 89195 | ISO/CD 605 | Pulses — Determination of the impurities — Test methods on a laboratory sample | Izstrādē |
| 91645 | ISO/AWI 24333 | Cereals and cereal products — Sampling | Izstrādē |
| 89699 | ISO/AWI 25273 | Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology | 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/DIS 20810 | Whole grain — Definition and technical criteria | Izstrādē |
| 91318 | ISO/CD 6322-1 | Storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals | Izstrādē |
| 91313 | ISO/CD 5527 | Cereals — Vocabulary | Izstrādē |
Displaying 221-230 of 247 results.