ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 51012 | ISO 1854:2008 | Whey cheese — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 64658 | ISO 19344:2015 | Milk and milk products — Starter cultures, probiotics and fermented products — Quantification of lactic acid bacteria by flow cytometry | Standarts spēkā |
| 65928 | ISO 19660:2018 | Cream — Determination of fat content — Acido-butyrometric method | Standarts spēkā |
| 65935 | ISO 19662:2018 | Milk — Determination of fat content — Acido-butyrometric (Gerber method) | Standarts spēkā |
| 35292 | ISO 20128:2006 | Milk products — Enumeration of presumptive Lactobacillus acidophilus on a selective medium — Colony-count technique at 37 degrees C | Standarts spēkā |
| 44223 | ISO 20541:2008 | Milk and milk products — Determination of nitrate content — Method by enzymatic reduction and molecular-absorption spectrometry after Griess reaction | Standarts spēkā |
| 68613 | ISO 20647:2015 | Infant formula and adult nutritionals — Determination of total iodine — Inductively coupled plasma mass spectrometry (ICP-MS) | Standarts spēkā |
| 68653 | ISO 20649:2015 | Infant formula and adult nutritionals — Determination of chromium, selenium and molybdenum — Inductively coupled plasma mass spectrometry (ICP-MS) | Standarts spēkā |
| 34434 | ISO 21187:2004 | Milk — Quantitative determination of bacteriological quality — Guidance for establishing and verifying a conversion relationship between routine method results and anchor method results | Atcelts |
| 72825 | ISO 21187:2021 | Milk — Quantitative determination of microbiological quality — Guidance for establishing and verifying a conversion relationship between results of an alternative method and anchor method results | Standarts spēkā |
Displaying 141-150 of 571 results.