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 |
| 38273 | ISO/WD 17193-1 | Milk — Determination of the lactoperoxidase activity — Part 1: Photometric method (Reference method) | Izstrādē |
| 92620 | ISO/NP 26106 | Ice cream — Determination of melting resistance of ice-cream | Izstrādē |
| 13189 | ISO/DIS 6733.2 | Canned evaporated milk, caseins and caseinates — Determination of lead content — Spectrometric method (Reference method) | Izstrādē |
| 39611 | ISO/PWI 5549 | Caseins and caseinates — Determination of protein content (Reference method) | Izstrādē |
| 91864 | ISO/CD 22113 | Milk and milk products — Determination of the titratable acidity of milk fat | Izstrādē |
| 20093 | ISO/DIS 11814 | Dried milk — Assessment of heat treatment intensity — High-performance liquid chromatographic method | Izstrādē |
| 92623 | ISO/NP 26107 | Ice cream — Determination of melting resistance of ice-cream | Izstrādē |
| 88003 | ISO/PWI 24736 | Milk, milk products and infant formula — Determination of phospholipids | Izstrādē |
| 35250 | ISO 1735:2004 | Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
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