ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 63809 | ISO/TS 19046-2:2017 | Cheese — Determination of propionic acid level by chromatography — Part 2: Method by ion exchange chromatography | Standarts spēkā |
| 38229 | ISO 17129:2006 | Milk powder — Determination of soy and pea proteins using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE) — Screening method | Standarts spēkā |
| 55774 | ISO 5546:2010 | Caseins and caseinates — Determination of pH (Reference method) | Standarts spēkā |
| 29865 | ISO 16305:2005 | Butter — Determination of firmness | Standarts spēkā |
| 70901 | ISO 21424:2018 | Milk, milk products, infant formula and adult nutritionals — Determination of minerals and trace elements — Inductively coupled plasma mass spectrometry (ICP-MS) method | Standarts spēkā |
| 46335 | ISO 3432:2008 | Cheese — Determination of fat content — Butyrometer for Van Gulik method | Standarts spēkā |
| 56816 | ISO 6734:2010 | Sweetened condensed milk — Determination of total solids content (Reference method) | Standarts spēkā |
| 40470 | ISO 1738:2004 | Butter — Determination of salt content | Standarts spēkā |
| 38441 | ISO 8870:2006 | Milk and milk-based products — Detection of thermonuclease produced by coagulase-positive staphylococci | Standarts spēkā |
| 60474 | ISO/TS 17758:2014 | Instant dried milk — Determination of the dispersibility and wettability | Standarts spēkā |
Displaying 391-400 of 581 results.