ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 57921 | ISO 11816-2:2016 | Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese | Atcelts |
| 13187 | ISO 6731:1989 | Milk, cream and evaporated milk — Determination of total solids content (Reference method) | Atcelts |
| 13282 | ISO 6785:2001 | Milk and milk products — Detection of Salmonella spp. | Atcelts |
| 35529 | ISO 5536:2002 | Milk fat products — Determination of water content — Karl Fischer method | Atcelts |
| 5788 | ISO 1194:1973 | Cheese triers | Atcelts |
| 26473 | ISO 11816-2:2003 | Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorometric method for cheese | Atcelts |
| 7358 | ISO 2446:1976 | Milk — Determination of fat content (Routine method) | Atcelts |
| 13281 | ISO 6785:1985 | Milk and milk products — Detection of salmonella | Atcelts |
| 4916 | ISO 707:1985 | Milk and milk products — Methods of sampling | Atcelts |
| 11612 | ISO 5547:1978 | Caseins — Determination of free acidity (Reference method) | Atcelts |
Displaying 221-230 of 571 results.