ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 77481 | ISO 23970:2021 | Milk, milk products and infant formula — Determination of melamine and cyanuric acid by liquid chromatography and tandem mass spectrometry (LC-MS/MS) | Standarts spēkā |
| 75227 | ISO 23319:2022 | Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method | Standarts spēkā |
| 75226 | ISO 23318:2022 | Milk, dried milk products and cream — Determination of fat content — Gravimetric method | Standarts spēkā |
| 75152 | ISO 23293:2020 | Milk-based infant formula powders — Quantification of whey protein content by sodium dodecyl sulfate-capillary gel electrophoresis (SDS-CGE) | Standarts spēkā |
| 75145 | ISO 23291:2020 | Milk and milk products — Guidelines for the application of in-line and on-line infrared spectrometry | Standarts spēkā |
| 41307 | ISO 23065:2009 | Milk fat from enriched dairy products — Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography | Standarts spēkā |
| 36612 | ISO 23058:2006 | Milk and milk products — Ovine and caprine rennets — Determination of total milk-clotting activity | Standarts spēkā |
| 84533 | ISO 22935-3:2023 | Milk and milk products — Sensory analysis — Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoring | Standarts spēkā |
| 41218 | ISO 22935-3:2009 | Milk and milk products — Sensory analysis — Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring | Atcelts |
| 84532 | ISO 22935-2:2023 | Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation | Standarts spēkā |
Displaying 391-400 of 562 results.