ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 11600 | ISO/CD 5535 | Anhydrous milk fat — Determination of fat content | Izstrādē |
| 91866 | ISO/DIS 5739 | Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter | Izstrādē |
| 31669 | ISO/WD 17996 | Cheese — Determination of rheological properties by unaxial compression at constant displacement rate | Izstrādē |
| 92048 | ISO/CD 13366-1 | Milk — Enumeration of somatic cells — Part 1: Microscopic method (Reference method) | Izstrādē |
| 36122 | ISO/DIS 22110 | Milk and milk products — Sampling — Inspection by variables in the presence of measurement error | Izstrādē |
| 92619 | ISO/NP 26105 | Ice cream — Determination of melting resistance of ice-cream | Izstrādē |
| 92623 | ISO/NP 26107 | Ice cream — Determination of melting resistance of ice-cream | Izstrādē |
| 92624 | ISO/PWI 26108.2 | Ice cream — Determination of melting resistance of ice cream | Izstrādē |
| 20861 | ISO/CD 12078 | Milk fat and milk fat products — Determination of cholesterol content | Izstrādē |
| 18112 | ISO/DIS 10125 | Milk and dried milk — Determination of calcium content — Atomic absorption spectrometric method | Izstrādē |
Displaying 111-120 of 571 results.