ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 23536 | ISO/CD 13969 | Milk and milk products — Guidance for standardized description of microbial inhibitor tests | Izstrādē |
| 8751 | ISO/WD 3433 | Cheese — Determination of fat content — Van Gulik method | Izstrādē |
| 92620 | ISO/NP 26106 | Ice cream — Determination of melting resistance of ice-cream | Izstrādē |
| 92619 | ISO/NP 26105 | Ice cream — Determination of melting resistance of ice-cream | Izstrādē |
| 7965 | ISO/WD 2920 | Whey cheese — Determination of dry matter content (Reference method) | Izstrādē |
| 36875 | ISO/WD 8260 | Milk and milk products - Determination of polychlorinated biphenyl contents - Method using capillary gas-liquid chromatography with electron-capture detection | Izstrādē |
| 58020 | ISO/CD 16958 | Milk products and infant formulae — Direct determination of labelled fatty acids content — Capillary gas chromatographic method | Izstrādē |
| 29746 | ISO/WD 3976 | Anhydrous milk fat — Determination of peroxide value (Reference method) | Izstrādē |
| 31669 | ISO/WD 17996 | Cheese — Determination of rheological properties by unaxial compression at constant displacement rate | Izstrādē |
| 87728 | ISO/CD 24167 | Milk and milk products — In vitro digestion protocol for the determination of protein digestibility and in vitro digestible indispensable amino acid score (DIAAS) | Izstrādē |
Displaying 501-510 of 568 results.