ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 31880 | ISO 7889:2003 | Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C | Standarts spēkā |
| 14373 | ISO 7586:1985 | Butter — Determination of water dispersion value | Atcelts |
| 51015 | ISO 7328:2008 | Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 27797 | ISO 7328:1999 | Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 14004 | ISO 7328:1984 | Milk-based edible ices and ice-mixes — Determination of fat content — Roese-Gottlieb gravimetric method (Reference method) | Atcelts |
| 40468 | ISO 7238:2004 | Butter — Determination of pH of the serum — Potentiometric method | Standarts spēkā |
| 13882 | ISO 7238:1983 | Butter — Determination of pH of the serum — Potentiometric method | Atcelts |
| 51014 | ISO 7208:2008 | Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 27798 | ISO 7208:1999 | Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 13839 | ISO 7208:1984 | Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
Displaying 241-250 of 562 results.