ISO/TC 34/SC 5
Registration number (WIID) | Project No. | Title | Status |
---|---|---|---|
8012 | ISO 2963:1974 | Cheese and processed cheese products — Determination of citric acid content (Reference method) | Atcelts |
11605 | ISO 5541-2:1986 | Milk and milk products Enumeration of coliforms | Atcelts |
20877 | ISO 12081:1998 | Milk — Determination of calcium content — Titrimetric method | Atcelts |
31879 | ISO/TS 6090:2004 | Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder — Detection of phosphatase activity | Atcelts |
13191 | ISO 6735:1985 | Dried milk Assessment of heat class Heat-number reference method | Atcelts |
15091 | ISO 8070:1987 | Dried milk Determination of sodium and potassium contents Flame emission spectrometric method | Atcelts |
51014 | ISO 7208:2008 | Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
33052 | ISO 3890-1:2000 | Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 1: General considerations and extraction methods | Atcelts |
39108 | ISO/TS 17996:2006 | Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate | Atcelts |
6357 | ISO 1738:1980 | Butter — Determination of salt content (Reference method) | Atcelts |
Displaying 221-230 of 571 results.