ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 40464 | ISO 2920:2004 | Whey cheese — Determination of dry matter (Reference method) | Standarts spēkā |
| 53829 | ISO 11870:2009 | Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods | Standarts spēkā |
| 42069 | ISO 8156:2005 | Dried milk and dried milk products — Determination of insolubility index | Standarts spēkā |
| 44508 | ISO 1739:2006 | Butter — Determination of the refractive index of the fat (Reference method) | Standarts spēkā |
| 44539 | ISO 3356:2009 | Milk — Determination of alkaline phosphatase | Standarts spēkā |
| 50329 | ISO 9874:2006/Cor 1:2007 | Milk — Determination of total phosphorus content — Method using molecular absorption spectrometry — Technical Corrigendum 1 | Standarts spēkā |
| 55774 | ISO 5546:2010 | Caseins and caseinates — Determination of pH (Reference method) | Standarts spēkā |
| 51694 | ISO 12779:2011 | Lactose — Determination of water content — Karl Fischer method | Standarts spēkā |
| 37882 | ISO 707:2008 | Milk and milk products — Guidance on sampling | Standarts spēkā |
| 40468 | ISO 7238:2004 | Butter — Determination of pH of the serum — Potentiometric method | Standarts spēkā |
Displaying 491-500 of 581 results.