ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 13196 | ISO 6739:1988 | Whey cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry | Atcelts |
| 13197 | ISO 6740:1985 | Dried whey — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry | Atcelts |
| 13281 | ISO 6785:1985 | Milk and milk products Detection of salmonella | Atcelts |
| 13281 | ISO 6785:1985 | Milk and milk products — Detection of salmonella | Atcelts |
| 13282 | ISO 6785:2001 | Milk and milk products Detection of Salmonella spp. | Atcelts |
| 13282 | ISO 6785:2001 | Milk and milk products — Detection of Salmonella spp. | Atcelts |
| 13839 | ISO 7208:1984 | Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 13882 | ISO 7238:1983 | Butter — Determination of pH of the serum — Potentiometric method | Atcelts |
| 13883 | ISO/WD 7238 | Butter — Determination of pH of the serum — Potentiometric method | Izstrādē |
| 14004 | ISO 7328:1984 | Milk-based edible ices and ice-mixes — Determination of fat content — Roese-Gottlieb gravimetric method (Reference method) | Atcelts |
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