ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 35249 | ISO 5534:2004 | Cheese and processed cheese — Determination of the total solids content (Reference method) | Standarts spēkā |
| 63977 | ISO 5534:2004/Cor 1:2013 | Cheese and processed cheese — Determination of the total solids content (Reference method) — Technical Corrigendum 1 | Standarts spēkā |
| 35529 | ISO 5536:2002 | Milk fat products — Determination of water content — Karl Fischer method | Atcelts |
| 45804 | ISO 5536:2009 | Milk fat products — Determination of water content — Karl Fischer method | Standarts spēkā |
| 35215 | ISO 5537:2004 | Dried milk — Determination of moisture content (Reference method) | Atcelts |
| 84796 | ISO 5537:2023 | Dried milk and dried milk products — Determination of moisture content (reference method) | Standarts spēkā |
| 11603 | ISO 5538:1987 | Milk and milk products — Sampling — Inspection by attributes | Atcelts |
| 40472 | ISO 5538:2004 | Milk and milk products — Sampling — Inspection by attributes | Standarts spēkā |
| 11604 | ISO 5541-1:1986 | Milk and milk products — Enumeration of coliforms — Part 1: Colony count technique at 30 degrees C | Atcelts |
| 11605 | ISO 5541-2:1986 | Milk and milk products — Enumeration of coliforms — Part 2: Most probable number technique at 30 degrees C | Atcelts |
Displaying 231-240 of 559 results.