ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 11608 | ISO 5543:1986 | Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 31880 | ISO 7889:2003 | Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C | Atcelts |
| 35120 | ISO 8968-1:2001 | Milk — Determination of nitrogen content — Part 1: Kjeldahl method | Atcelts |
| 6356 | ISO 1737:1985 | Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 37698 | ISO/TS 9941:2003 | Milk and canned evaporated milk — Determination of tin content — Spectrometric method | Atcelts |
| 12136 | ISO 5943:1978 | Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method | Atcelts |
| 17436 | ISO 9622:1999 | Whole milk — Determination of milkfat, protein and lactose content — Guidance on the operation of mid-infrared instruments | Atcelts |
| 40318 | ISO 21543:2006 | Milk products — Guidelines for the application of near infrared spectrometry | Atcelts |
| 15287 | ISO 8195:1987 | Caseins and caseinates — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry | Atcelts |
| 7365 | ISO 2450:1985 | Cream — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
Displaying 301-310 of 571 results.