ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 26546 | ISO 2450:1999 | Cream — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 57920 | ISO 11816-1:2013 | Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks | Atcelts |
| 6359 | ISO 1739:1975 | Butter — Determination of the refractive index of the fat (Reference method) | Atcelts |
| 6361 | ISO 1740:1991 | Milk fat products and butter — Determination of fat acidity (Reference method) | Atcelts |
| 15376 | ISO 8262-3:1987 | Milk products and milk-based foods — Determination of fat content by the Weibull- Berntrop gravimetric method (Reference method) — Part 3: Special cases | Atcelts |
| 20277 | ISO 11868:1997 | Heat-treated milk — Determination of lactulose content — Method using high-performance liquid chromatography | Atcelts |
| 8750 | ISO 3433:1975 | Cheese — Determination of fat content — Van Gulik method | Atcelts |
| 11610 | ISO 5545:1978 | Rennet caseins and caseinates — Determination of ash (Reference method) | Atcelts |
| 23746 | ISO 14156:2001 | Milk and milk products — Extraction methods for lipids and liposoluble compounds | Atcelts |
| 36986 | ISO 14673-1:2001/Cor 1:2002 | Milk and milk products — Determination of nitrate and nitrite contents — Part 1: Method using cadmium reduction and spectrometry — Technical Corrigendum 1 | Atcelts |
Displaying 381-390 of 581 results.