ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 35250 | ISO 1735:2004 | Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 13190 | ISO 6734:1989 | Sweetened condensed milk — Determination of total solids content (Reference method) | Atcelts |
| 26547 | ISO 1737:1999 | Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 83618 | ISO/DIS 9877 | Milk and milk products — Determination of ash | Aptauja |
| 40465 | ISO 5543:2004 | Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method) | Standarts spēkā |
| 53832 | ISO 14378:2009 | Milk and dried milk — Determination of iodide content — Method using high-performance liquid chromatography | Standarts spēkā |
| 46332 | ISO 5544:2008 | Caseins — Determination of " fixed ash " (Reference method) | Standarts spēkā |
| 44539 | ISO 3356:2009 | Milk — Determination of alkaline phosphatase | Standarts spēkā |
| 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 |
| 63808 | ISO/TS 19046-1:2017 | Cheese — Determination of propionic acid level by chromatography — Part 1: Method by gas chromatography | Standarts spēkā |
Displaying 361-370 of 568 results.