ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 8751 | ISO/WD 3433 | Cheese — Determination of fat content — Van Gulik method | Izstrādē |
| 7965 | ISO/WD 2920 | Whey cheese — Determination of dry matter content (Reference method) | Izstrādē |
| 13189 | ISO/DIS 6733.2 | Canned evaporated milk, caseins and caseinates — Determination of lead content — Spectrometric method (Reference method) | Izstrādē |
| 91866 | ISO/DIS 5739 | Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter | Izstrādē |
| 24367 | ISO/CD 14461 | Milk and milk products — Quality control in the microbiological laboratory — Guidelines for the assessment of analysts performing colory counts | Izstrādē |
| 9208 | ISO/DIS 3727-1 | Butter — Determination of moisture, non-fat solids and fat contents (Reference method) — Part 1: Determination of moisture content | Izstrādē |
| 25300 | ISO/DIS 8968-1 | Milk — Determination of nitrogen content — Part 1: Kjeldahl method | Izstrādē |
| 74798 | ISO/NP TS 22113 | Milk and milk products — Determination of the titratable acidity of milk fat | Izstrādē |
| 81052 | ISO/PWI 5254 | Milk — Enumeration of spores from butyric-acid forming clostridia — Most probable number technique | Izstrādē |
| 11599 | ISO/WD 5534 | Cheese and processed cheese — Determination of total solids content (Reference method) | Izstrādē |
Displaying 121-130 of 559 results.