ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 23035 | ISO/CD 5550 | Caseins and caseinates — Determination of water content (Reference method) | Izstrādē |
| 11606 | ISO/CD 5541-2 | Milk and milk products — Enumeration of coliforms — Part 2: Most probable number technique at 30 degrees C | Izstrādē |
| 11602 | ISO/CD 5537 | Dried milk — Determination of water content | Izstrādē |
| 39374 | ISO/CD 5536 | Milk fat products — Determination of water content — Karl Fischer method | Izstrādē |
| 11600 | ISO/CD 5535 | Anhydrous milk fat — Determination of fat content | Izstrādē |
| 83195 | ISO/CD 26323 | Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH) | Izstrādē |
| 89594 | ISO/CD 24223 | Milk and milk products — Guidance on sample preparation for physical and chemical testing | Izstrādē |
| 42061 | ISO/CD 24193 | Milk and milk products — Determination of the percentage of serum protein in total milk protein | Izstrādē |
| 87766 | ISO/CD 24191.2 | Milk and milk products — Quantification of free fatty acids — Capillary gas chromatographic method | Izstrādē |
| 87728 | ISO/CD 24167 | Milk and milk products — In vitro digestion protocol for the determination of protein digestibility and in vitro digestible indispensable amino acid score (DIAAS) | Izstrādē |
Displaying 131-140 of 559 results.