ISO/TC 34/SC 4
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 35336 | ISO/NP 20221 | Craft verace pizza napoletana — Definition, ingredients, requirements | Izstrādē |
| 36613 | ISO/WD 5531 | Wheat flour — Gluten content — Determination of wet gluten by manual method | Izstrādē |
| 24552 | ISO 5530-2:1997 | Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph | Atcelts |
| 11585 | ISO 5527-1:1979 | Cereals — Vocabulary | Atcelts |
| 14959 | ISO 7971:1986 | Cereals — Determination of bulk density, called "mass per hectolitre" (Reference method) | Atcelts |
| 43417 | ISO 5530-1:2013 | Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph | Atcelts |
| 38428 | ISO 11085:2008 | Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total fat content by the Randall extraction method | Atcelts |
| 11224 | ISO 5223:1983 | Test sieves for cereals | Atcelts |
| 4932 | ISO 712:1998 | Cereals and cereal products Determination of moisture content Routine reference method | Atcelts |
| 9649 | ISO 3983:1977 | Cereals and cereal products — Determination of alpha-amylase activity — Colorimetric method | Atcelts |
Displaying 81-90 of 252 results.