ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 6958 | ISO 2164:1975 | Pulses — Determination of glycosidic hydrocyanic acid | Standarts spēkā |
| 14962 | ISO 7973:1992 | Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph | Standarts spēkā |
| 75731 | ISO 7970:2021 | Wheat (Triticum aestivum L.) — Specification | Standarts spēkā |
| 54114 | ISO 3093:2009 | Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling number according to Hagberg-Perten | Standarts spēkā |
| 85108 | ISO 7301:2021/Amd 1:2024 | Rice — Specification — Amendment 1 | Standarts spēkā |
| 17487 | ISO 9648:1988 | Sorghum — Determination of tannin content | Standarts spēkā |
| 85799 | ISO 6639-1:2025 | Cereals and pulses — Determination of hidden insect infestation — Part 1: General principles | Standarts spēkā |
| 80008 | ISO/TR 29263:2021 | Cereals and cereal products — Sampling studies | Standarts spēkā |
| 38250 | ISO 7304-2:2008 | Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method | Standarts spēkā |
| 82591 | ISO 27971:2023 | Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of Alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology | Standarts spēkā |
Displaying 31-40 of 247 results.