ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 57060 | ISO 9233-2:2007/Amd 1:2012 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese — Amendment 1 | Atcelts |
| 4534 | ISO 488:1983 | Milk — Determination of fat content — Gerber butyrometers | Atcelts |
| 7358 | ISO 2446:1976 | Milk — Determination of fat content (Routine method) | Atcelts |
| 32080 | ISO 5944:2001 | Milk and milk-based products — Detection of coagulase-positive staphylococci — Most probable number technique | Atcelts |
| 17751 | ISO 9874:1992 | Milk — Determination of total phosphorus content — Method using molecular absorption spectrometry | Atcelts |
| 11605 | ISO 5541-2:1986 | Milk and milk products Enumeration of coliforms | Atcelts |
| 34434 | ISO 21187:2004 | Milk — Quantitative determination of bacteriological quality — Guidance for establishing and verifying a conversion relationship between routine method results and anchor method results | Atcelts |
| 7363 | ISO 2449:1974 | Milk and liquid milk products — Density hydrometers for use in products with a surface tension of approximately 45 mN/m | Atcelts |
| 24153 | ISO 14378:2000 | Milk and dried milk Determination of iodide content Method using high-performance liquid chromatography | Atcelts |
| 77606 | ISO 21543:2020 | Milk and milk products — Guidelines for the application of near infrared spectrometry | Atcelts |
Displaying 241-250 of 571 results.