ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 13966 | ISO 7304:1985 | Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis | Atcelts |
| 13967 | ISO 7305:1986 | Milled cereal products — Determination of fat acidity | Atcelts |
| 13968 | ISO 7305:1998 | Milled cereal products — Determination of fat acidity | Atcelts |
| 14249 | ISO 7495:1990 | Wheat flour — Determination of wet gluten content by mechanical means | Atcelts |
| 14517 | ISO 7698:1990 | Cereals, pulses and derived products — Enumeration of bacteria, yeasts and moulds | Atcelts |
| 14519 | ISO 7700-1:1984 | Check of the calibration of moisture meters — Part 1: Moisture meters for cereals | Atcelts |
| 14958 | ISO 7970:1989 | Wheat — Specification | Atcelts |
| 14959 | ISO 7971:1986 | Cereals — Determination of bulk density, called "mass per hectolitre" (Reference method) | Atcelts |
| 14960 | ISO/WD 7971-1 | Cereals — Determination of bulk density, called "mass per hectolitre" — Part 1: Reference method | Izstrādē |
| 14962 | ISO 7973:1992 | Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph | Standarts spēkā |
Displaying 61-70 of 240 results.