ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 51013 | ISO 2450:2008 | Cream — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 51014 | ISO 7208:2008 | Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 51011 | ISO 1737:2008 | Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 51348 | ISO 1211:2010 | Milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 5810 | ISO 1211:1984 | Milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 35215 | ISO 5537:2004 | Dried milk — Determination of moisture content (Reference method) | Atcelts |
| 15546 | ISO 8381:1987 | Milk-based infant foods — Determination of fat content — Röse-Gottlieb gravimetric method (Reference method) | Atcelts |
| 57059 | ISO 9233-1:2007/Amd 1:2012 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind — Amendment 1 | Atcelts |
| 13282 | ISO 6785:2001 | Milk and milk products — Detection of Salmonella spp. | Atcelts |
| 9840 | ISO 4099:1984 | Cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry | Atcelts |
Displaying 391-400 of 571 results.