ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 11609 | ISO 5544:1978 | Caseins — Determination of " fixed ash " (Reference method) | Atcelts |
| 40465 | ISO 5543:2004 | Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 13191 | ISO 6735:1985 | Dried milk — Assessment of heat class — Heat-number reference method | Atcelts |
| 26547 | ISO 1737:1999 | Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 5788 | ISO 1194:1973 | Cheese triers | Atcelts |
| 6355 | ISO 1737:1981 | Evaporated milk and sweetened condensed milk — Determination of fat content (Reference method) | Atcelts |
| 23538 | ISO 5764:2002 | Milk — Determination of freezing point — Thermistor cryoscope method (Reference method) | Atcelts |
| 11615 | ISO 5549:1978 | Caseins and caseinates — Determination of protein content (Reference method) | Atcelts |
| 13190 | ISO 6734:1989 | Sweetened condensed milk — Determination of total solids content (Reference method) | Atcelts |
| 5809 | ISO/R 1211:1970 | Milk — Determination of fat content (Reference method) | Atcelts |
Displaying 191-200 of 581 results.