ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 12612 | ISO 6322-2:1981 | Storage of cereals and pulses — Part 2: Essential requirements | Atcelts |
| 42281 | ISO 24557:2009 | Pulses — Determination of moisture content — Air-oven method | Atcelts |
| 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 |
| 35696 | ISO 7971-1:2003 | Cereals — Determination of bulk density, called "mass per hectolitre" — Part 1: Reference method | Atcelts |
| 44596 | ISO 7971-3:2009 | Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method | Atcelts |
| 70014 | ISO 11050:2020 | Wheat flour and durum wheat semolina — Determination of impurities of animal origin | Atcelts |
| 22637 | ISO 13690:1999 | Cereals, pulses and milled products — Sampling of static batches | Atcelts |
| 11583 | ISO 5526:1986 | Cereals, pulses and other food grains — Nomenclature | Atcelts |
| 35435 | ISO 20483:2006 | Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method | Atcelts |
Displaying 71-80 of 240 results.