ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 6360 | ISO 1740:1980 | Butter — Determination of the acid value of the fat (Reference method) | Atcelts |
| 6359 | ISO 1739:1975 | Butter — Determination of the refractive index of the fat (Reference method) | Atcelts |
| 6358 | ISO 1738:1997 | Butter — Determination of salt content | Atcelts |
| 6357 | ISO 1738:1980 | Butter — Determination of salt content (Reference method) | Atcelts |
| 6356 | ISO 1737:1985 | Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 6355 | ISO 1737:1981 | Evaporated milk and sweetened condensed milk — Determination of fat content (Reference method) | Atcelts |
| 6354 | ISO 1736:1985 | Dried milk, dried whey, dried buttermilk and dried butter serum — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 6353 | ISO 1736:1981 | Dried milk — Determination of fat content (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 |
Displaying 551-560 of 568 results.