ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 23538 | ISO 5764:2002 | Milk — Determination of freezing point — Thermistor cryoscope method (Reference method) | Atcelts |
| 11598 | ISO 5534:1985 | Cheese and processed cheese — Determination of total solids content (Reference method) | Atcelts |
| 13282 | ISO 6785:2001 | Milk and milk products Detection of Salmonella spp. | Atcelts |
| 44068 | ISO/TS 6733:2006 | Milk and milk products — Determination of lead content — Graphite furnace atomic absorption spectrometric method | Atcelts |
| 33051 | ISO 12080-1:2000 | Dried skimmed milk — Determination of vitamin A content — Part 1: Colorimetric method | Atcelts |
| 7951 | ISO 2911:1976 | Sweetened condensed milk — Determination of sucrose content — Polarimetric method | Atcelts |
| 6356 | ISO 1737:1985 | Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 7964 | ISO 2920:1974 | Whey cheese — Determination of dry matter content (Reference method) | Atcelts |
| 5809 | ISO/R 1211:1970 | Milk — Determination of fat content (Reference method) | Atcelts |
| 11615 | ISO 5549:1978 | Caseins and caseinates — Determination of protein content (Reference method) | Atcelts |
Displaying 191-200 of 568 results.