ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 5787 | ISO 1193:1973 | Butter triers | Atcelts |
| 13186 | ISO 6730:1992 | Milk — Enumeration of colony-forming units of psychrotrophic micro-organisms — Colony-count technique at 6,5 degrees C | Atcelts |
| 6352 | ISO 1735:1987 | Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 35122 | ISO 8968-4:2001 | Milk — Determination of nitrogen content — Part 4: Determination of non-protein-nitrogen content | Atcelts |
| 31421 | ISO 14673-1:2001 | Milk and milk products — Determination of nitrate and nitrite contents — Part 1: Method using cadmium reduction and spectrometry | Atcelts |
| 6353 | ISO 1736:1981 | Dried milk — Determination of fat content (Reference method) | Atcelts |
| 6134 | ISO 1546:1981 | Procedure for milk recording for cows | Atcelts |
| 35250 | ISO 1735:2004 | Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 7964 | ISO 2920:1974 | Whey cheese — Determination of dry matter content (Reference method) | Atcelts |
| 41217 | ISO 22935-2:2009 | Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation | Atcelts |
Displaying 201-210 of 581 results.