ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 75227 | ISO 23319:2022 | Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method | Standarts spēkā |
| 77481 | ISO 23970:2021 | Milk, milk products and infant formula — Determination of melamine and cyanuric acid by liquid chromatography and tandem mass spectrometry (LC-MS/MS) | Standarts spēkā |
| 78123 | ISO 24223:2021 | Cheese — Guidance on sample preparation for physical and chemical testing | Standarts spēkā |
| 7358 | ISO 2446:1976 | Milk Determination of fat content (Routine method) | Atcelts |
| 7358 | ISO 2446:1976 | Milk — Determination of fat content (Routine method) | Atcelts |
| 51019 | ISO 2446:2008 | Milk — Determination of fat content | Atcelts |
| 51019 | ISO 2446:2008 | Milk — Determination of fat content | Standarts spēkā |
| 7363 | ISO 2449:1974 | Milk and liquid milk products — Density hydrometers for use in products with a surface tension of approximately 45 mN/m | Atcelts |
| 7364 | ISO 2450:1972 | Cream — Determination of fat content (Reference method) | Atcelts |
| 7365 | ISO 2450:1985 | Cream — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
Displaying 171-180 of 562 results.