ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 81052 | ISO/PWI 5254 | Milk — Enumeration of spores from butyric-acid forming clostridia — Most probable number technique | Izstrādē |
| 15288 | ISO/DIS 8196 | Milk — Indirect methods of analysis — Definition and evaluation of the overall accuracy, and its application to calibration procedures and quality control in the dairy laboratory | Izstrādē |
| 87997 | ISO/PWI 24693 | Milk and milk products — Determination of lactoferrin | 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 |
| 32140 | ISO/DIS 5541-2 | Milk and milk products — Enumeration of coliforms — Part 2: Most probable number technique at 30 degrees C | Izstrādē |
| 38274 | ISO/WD 17193-2 | Milk — Determination of the lactoperoxidase activity — Part 2: Reflectrometric method | Izstrādē |
| 18112 | ISO/DIS 10125 | Milk and dried milk — Determination of calcium content — Atomic absorption spectrometric method | Izstrādē |
| 92619 | ISO/NP 26105 | Ice cream — Determination of melting resistance of ice-cream | Izstrādē |
| 44083 | ISO/TS 27265:2009 | Dried milk — Enumeration of the specially thermoresistant spores of thermophilic bacteria | Atcelts |
| 57059 | ISO 9233-1:2007/Amd 1:2012 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind — Amendment 1 | Atcelts |
Displaying 141-150 of 581 results.