ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 42061 | ISO/CD 24193 | Milk and milk products — Determination of the percentage of serum protein in total milk protein | Izstrādē |
| 41681 | ISO 5550:2006 | Caseins and caseinates — Determination of moisture content (Reference method) | Standarts spēkā |
| 41681 | ISO 5550:2006 | Caseins and caseinates — Determination of moisture content (Reference method) | Standarts spēkā |
| 41307 | ISO 23065:2009 | Milk fat from enriched dairy products — Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography | Standarts spēkā |
| 41259 | ISO/TS 2963:2006 | Cheese and processed cheese products — Determination of citric acid content — Enzymatic method | Atcelts |
| 41218 | ISO 22935-3:2009 | Milk and milk products — Sensory analysis — Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring | Atcelts |
| 41217 | ISO 22935-2:2009 | Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation | Atcelts |
| 41216 | ISO 22935-1:2009 | Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors | Atcelts |
| 40938 | ISO/TS 9941:2005 | Milk and canned evaporated milk — Determination of tin content — Spectrometric method | Standarts spēkā |
| 40587 | ISO/CD 8261 | Milk and milk products — General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination | Izstrādē |
Displaying 201-210 of 559 results.