ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 33052 | ISO 3890-1:2000 | Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 1: General considerations and extraction methods | Atcelts |
| 6358 | ISO 1738:1997 | Butter — Determination of salt content | Atcelts |
| 6357 | ISO 1738:1980 | Butter — Determination of salt content (Reference method) | Atcelts |
| 29065 | ISO 3890-2:2000 | Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 2: Test methods for crude extract purification and confirmation | Atcelts |
| 40105 | ISO 9233-1:2007 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind | Atcelts |
| 8750 | ISO 3433:1975 | Cheese — Determination of fat content — Van Gulik method | Atcelts |
| 13191 | ISO 6735:1985 | Dried milk Assessment of heat class Heat-number reference method | Atcelts |
| 36987 | ISO 14673-2:2001/Cor 1:2002 | Milk and milk products — Determination of nitrate and nitrite contents — Part 2: Method using segmented flow analysis (Routine method) — Technical Corrigendum 1 | Atcelts |
| 15091 | ISO 8070:1987 | Dried milk Determination of sodium and potassium contents Flame emission spectrometric method | Atcelts |
| 11604 | ISO 5541-1:1986 | Milk and milk products — Enumeration of coliforms — Part 1: Colony count technique at 30 degrees C | Atcelts |
Displaying 271-280 of 568 results.