ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 53826 | ISO 3890-1:2009 | Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 1: General considerations and extraction methods | Standarts spēkā |
| 40472 | ISO 5538:2004 | Milk and milk products — Sampling — Inspection by attributes | Standarts spēkā |
| 74628 | ISO 9233-1:2018 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind | Standarts spēkā |
| 33764 | ISO 9232:2003 | Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) | Standarts spēkā |
| 53830 | ISO 12080-1:2009 | Dried skimmed milk — Determination of vitamin A content — Part 1: Colorimetric method | Standarts spēkā |
| 64658 | ISO 19344:2015 | Milk and milk products — Starter cultures, probiotics and fermented products — Quantification of lactic acid bacteria by flow cytometry | Standarts spēkā |
| 72827 | ISO 22186:2020 | Milk and milk products — Determination of nitrofurazone | Standarts spēkā |
| 40938 | ISO/TS 9941:2005 | Milk and canned evaporated milk — Determination of tin content — Spectrometric method | Standarts spēkā |
| 40462 | ISO 1740:2004 | Milkfat products and butter — Determination of fat acidity (Reference method) | Standarts spēkā |
| 43922 | ISO 5943:2006 | Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method | Standarts spēkā |
Displaying 371-380 of 559 results.