ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 35219 | ISO 8851-2:2004 | Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content | Atcelts |
| 35220 | ISO 8851-3:2004 | Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 3: Calculation of fat content | Standarts spēkā |
| 35249 | ISO 5534:2004 | Cheese and processed cheese — Determination of the total solids content (Reference method) | Standarts spēkā |
| 35250 | ISO 1735:2004 | Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 35292 | ISO 20128:2006 | Milk products — Enumeration of presumptive Lactobacillus acidophilus on a selective medium — Colony-count technique at 37 degrees C | Standarts spēkā |
| 35327 | ISO 13969:2003 | Milk and milk products — Guidelines for a standardized description of microbial inhibitor tests | Standarts spēkā |
| 35529 | ISO 5536:2002 | Milk fat products — Determination of water content — Karl Fischer method | Atcelts |
| 35890 | ISO 14377:2002 | Canned evaporated milk — Determination of tin content — Method using graphite furnace atomic absorption spectrometry | Standarts spēkā |
| 36122 | ISO/DIS 22110 | Milk and milk products — Sampling — Inspection by variables in the presence of measurement error | Izstrādē |
| 36125 | ISO/WD 22113 | Milk — Determination of fat acidity (Routine method) | Izstrādē |
Displaying 271-280 of 559 results.