ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 13882 | ISO 7238:1983 | Butter — Determination of pH of the serum — Potentiometric method | Atcelts |
| 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 |
| 45765 | ISO 29981:2010 | Milk products — Enumeration of presumptive bifidobacteria — Colony count technique at 37 degrees C | Atcelts |
| 11849 | ISO 5739:1983 | Caseins and caseinates — Determination of scorched particles content | Atcelts |
| 8013 | ISO 2963:1997 | Cheese and processed cheese products — Determination of citric acid content — Enzymatic method | Atcelts |
| 36384 | ISO 22662:2007 | Milk and milk products — Determination of lactose content by high-performance liquid chromatography (Reference method) | Atcelts |
| 11605 | ISO 5541-2:1986 | Milk and milk products — Enumeration of coliforms — Part 2: Most probable number technique at 30 degrees C | Atcelts |
| 20275 | ISO 11866-2:1997 | Milk and milk products — Enumeration of presumptive Escherichia coli — Part 2: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG) | Atcelts |
| 15234 | ISO 8151:1987 | Dried milk — Determination of nitrate content — Method by cadmium reduction and spectrometry (Screening method) | Atcelts |
| 12136 | ISO 5943:1978 | Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method | Atcelts |
Displaying 271-280 of 571 results.