ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 70009 | ISO 7305:2019 | Milled cereal products — Determination of fat acidity | Standarts spēkā |
| 42165 | ISO 24333:2009 | Cereals and cereal products — Sampling | Standarts spēkā |
| 85395 | ISO 712-1:2024 | Cereals and cereal products — Determination of moisture content — Part 1: Reference method | Standarts spēkā |
| 25793 | ISO 14864:1998 | Rice — Evaluation of gelatinization time of kernels during cooking | Standarts spēkā |
| 85108 | ISO 7301:2021/Amd 1:2024 | Rice — Specification — Amendment 1 | Standarts spēkā |
| 85396 | ISO 4112:2025 | Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk | Standarts spēkā |
| 50932 | ISO 5526:2013 | Cereals, pulses and other food grains — Nomenclature | Standarts spēkā |
| 17487 | ISO 9648:1988 | Sorghum — Determination of tannin content | Standarts spēkā |
| 4718 | ISO 605:1991 | Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test methods | Standarts spēkā |
| 19032 | ISO 11052:1994 | Durum wheat flour and semolina — Determination of yellow pigment content | Standarts spēkā |
Displaying 241-250 of 252 results.