ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 35250 | ISO 1735:2004 | Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 6352 | ISO 1735:1987 | Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 6351 | ISO 1735:1975 | Cheese and processed cheese products — Determination of fat content (Reference method) | Atcelts |
| 32902 | ISO 17189:2003 | Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method) | 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 |
| 63618 | ISO 16958:2015 | Milk, milk products, infant formula and adult nutritionals — Determination of fatty acids composition — Capillary gas chromatographic method | Standarts spēkā |
| 84810 | ISO 16756:2024 | Milk and milk products — Guidance for the application of Carr-Purcell-Meiboom-Gill (CPMG) pulsed time-domain nuclear magnetic resonance (TD-NMR) spectroscopy for fat determination | Standarts spēkā |
| 29865 | ISO 16305:2005 | Butter — Determination of firmness | Standarts spēkā |
| 75146 | ISO 16297:2020 | Milk — Bacterial count — Protocol for the evaluation of alternative methods | Standarts spēkā |
| 56110 | ISO 16297:2013 | Milk — Bacterial count — Protocol for the evaluation of alternative methods | Atcelts |
Displaying 451-460 of 562 results.