ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 23853 | ISO 11866-3:1997 | Milk and milk products — Enumeration of presumptive Escherichia coli — Part 3: Colony-count technique at 44 degrees C using membranes | Atcelts |
| 9640 | ISO 3976:1977 | Anhydrous milk fat — Determination of peroxide value (Reference method) | Atcelts |
| 13282 | ISO 6785:2001 | Milk and milk products — Detection of Salmonella spp. | Atcelts |
| 15090 | ISO 8069:1986 | Dried milk Determination of lactic acid and lactates content Enzymatic method | Atcelts |
| 11848 | ISO 5738:1980 | Milk and milk products — Determination of copper content — Photometric reference method | Atcelts |
| 32080 | ISO 5944:2001 | Milk and milk-based products — Detection of coagulase-positive staphylococci — Most probable number technique | Atcelts |
| 6521 | ISO 1854:1972 | Whey cheese — Determination of fat content (Reference method) | Atcelts |
| 8748 | ISO 3432:1975 | Cheese — Determination of fat content — Butyrometer for Van Gulik method | Atcelts |
| 11893 | ISO 5764:1987 | Milk — Determination of freezing point — Thermistor cryoscope method | Atcelts |
| 13882 | ISO 7238:1983 | Butter — Determination of pH of the serum — Potentiometric method | Atcelts |
Displaying 231-240 of 581 results.