ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 12137 | ISO 5943:1988 | Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method | Atcelts |
| 39069 | ISO 11816-1:2006 | Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks | Atcelts |
| 27797 | ISO 7328:1999 | Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 35219 | ISO 8851-2:2004 | Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content | Atcelts |
| 13195 | ISO 6739:1982 | Whey cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry | Atcelts |
| 8010 | ISO 2962:1974 | Cheese and processed cheese products — Determination of phosphorus content (Reference method) | Atcelts |
| 4915 | ISO/R 707:1968 | Milk and milk products — Sampling | Atcelts |
| 20278 | ISO 11869:1997 | Yogurt — Determination of titratable acidity — Potentiometric method | Atcelts |
| 26546 | ISO 2450:1999 | Cream — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 28812 | ISO 12080-2:2000 | Dried skimmed milk — Determination of vitamin A content — Part 2: Method using high-performance liquid chromatography | Atcelts |
Displaying 151-160 of 559 results.