ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 81052 | ISO/PWI 5254 | Milk — Enumeration of spores from butyric-acid forming clostridia — Most probable number technique | Izstrādē |
| 25304 | ISO/DIS 8968-5 | Milk — Determination of nitrogen content — Part 5: Determination of protein-nitrogen content | Izstrādē |
| 91866 | ISO/DIS 5739 | Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter | Izstrādē |
| 39374 | ISO/CD 5536 | Milk fat products — Determination of water content — Karl Fischer method | Izstrādē |
| 11599 | ISO/WD 5534 | Cheese and processed cheese — Determination of total solids content (Reference method) | Izstrādē |
| 27462 | ISO/DIS 5541-1 | Milk and milk products — Enumeration of coliforms — Part 1: Colony-count technique at 30 degrees C without resuscitation | Izstrādē |
| 9208 | ISO/DIS 3727-1 | Butter — Determination of moisture, non-fat solids and fat contents (Reference method) — Part 1: Determination of moisture content | Izstrādē |
| 32140 | ISO/DIS 5541-2 | Milk and milk products — Enumeration of coliforms — Part 2: Most probable number technique at 30 degrees C | Izstrādē |
| 15805 | ISO/CD 8553 | Milk — Enumeration of micro-organisms — Plate loop technique at 30 degrees C | Izstrādē |
| 14890 | ISO/CD 7923 | Milk, dried milk and cheese — Determination of aflatoxine M1 content | Izstrādē |
Displaying 41-50 of 568 results.