ISO/TC 34/SC 5
Registration number (WIID) | Project No. | Title | Status |
---|---|---|---|
40938 | ISO/TS 9941:2005 | Milk and canned evaporated milk — Determination of tin content — Spectrometric method | Standarts spēkā |
53829 | ISO 11870:2009 | Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods | Standarts spēkā |
55377 | ISO 15163:2012 | Milk and milk products — Calf rennet and adult bovine rennet — Determination by chromatography of chymosin and bovine pepsin contents | Standarts spēkā |
35219 | ISO 8851-2:2004 | Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content | Standarts spēkā |
40462 | ISO 1740:2004 | Milkfat products and butter — Determination of fat acidity (Reference method) | Standarts spēkā |
32902 | ISO 17189:2003 | Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method) | Standarts spēkā |
75146 | ISO 16297:2020 | Milk — Bacterial count — Protocol for the evaluation of alternative methods | Standarts spēkā |
35249 | ISO 5534:2004 | Cheese and processed cheese — Determination of the total solids content (Reference method) | Standarts spēkā |
55777 | ISO 6091:2010 | Dried milk — Determination of titratable acidity (Reference method) | Standarts spēkā |
63809 | ISO/TS 19046-2:2017 | Cheese — Determination of propionic acid level by chromatography — Part 2: Method by ion exchange chromatography | Standarts spēkā |
Displaying 111-120 of 568 results.