ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 63977 | ISO 5534:2004/Cor 1:2013 | Cheese and processed cheese — Determination of the total solids content (Reference method) — Technical Corrigendum 1 | Standarts spēkā |
| 35249 | ISO 5534:2004 | Cheese and processed cheese — Determination of the total solids content (Reference method) | Standarts spēkā |
| 11598 | ISO 5534:1985 | Cheese and processed cheese — Determination of total solids content (Reference method) | Atcelts |
| 51018 | ISO 488:2008 | Milk — Determination of fat content — Gerber butyrometers | Atcelts |
| 4534 | ISO 488:1983 | Milk — Determination of fat content — Gerber butyrometers | Atcelts |
| 79803 | ISO 4214:2022 | Milk and milk products — Determination of amino acids in infant and adult/paediatric nutritional formulas and dairy products | Standarts spēkā |
| 9840 | ISO 4099:1984 | Cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry | Atcelts |
| 9839 | ISO 4099:1978 | Cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry | Atcelts |
| 38685 | ISO 3976:2006 | Milk fat — Determination of peroxide value | Standarts spēkā |
| 9640 | ISO 3976:1977 | Anhydrous milk fat — Determination of peroxide value (Reference method) | Atcelts |
Displaying 331-340 of 562 results.