ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 40467 | ISO 5943:2004 | Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method | Atcelts |
| 12137 | ISO 5943:1988 | Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method | Atcelts |
| 12136 | ISO 5943:1978 | Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method | Atcelts |
| 30566 | ISO 5765-2:2002 | Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose | Atcelts |
| 30566 | ISO 5765-2:2002 | Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose | Standarts spēkā |
| 36689 | ISO 5765-1:2002 | Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose | Atcelts |
| 36689 | ISO 5765-1:2002 | Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose | Standarts spēkā |
| 43986 | ISO 5764:2009 | Milk — Determination of freezing point — Thermistor cryoscope method (Reference method) | Standarts spēkā |
| 23538 | ISO 5764:2002 | Milk — Determination of freezing point — Thermistor cryoscope method (Reference method) | Atcelts |
| 11893 | ISO 5764:1987 | Milk — Determination of freezing point — Thermistor cryoscope method | Atcelts |
Displaying 291-300 of 568 results.