ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 44510 | ISO 11868:2007 | Heat-treated milk — Determination of lactulose content — Method using high-performance liquid chromatography | Standarts spēkā |
| 20278 | ISO 11869:1997 | Yogurt — Determination of titratable acidity — Potentiometric method | Atcelts |
| 20279 | ISO 11870:2000 | Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods | Atcelts |
| 53829 | ISO 11870:2009 | Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods | Standarts spēkā |
| 5787 | ISO 1193:1973 | Butter triers | Atcelts |
| 5788 | ISO 1194:1973 | Cheese triers | Atcelts |
| 38038 | ISO 12078:2006 | Anhydrous milk fat — Determination of sterol composition by gas liquid chromatography (Reference method) | Standarts spēkā |
| 33051 | ISO 12080-1:2000 | Dried skimmed milk Determination of vitamin A content | Atcelts |
| 33051 | ISO 12080-1:2000 | Dried skimmed milk — Determination of vitamin A content — Part 1: Colorimetric method | Atcelts |
| 53830 | ISO 12080-1:2009 | Dried skimmed milk — Determination of vitamin A content — Part 1: Colorimetric method | Standarts spēkā |
Displaying 31-40 of 559 results.