ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 39374 | ISO/CD 5536 | Milk fat products — Determination of water content — Karl Fischer method | Izstrādē |
| 83195 | ISO/CD 26323 | Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH) | Izstrādē |
| 92562 | ISO/FDIS 14156 | Milk and milk products — Extraction methods for lipids and liposoluble compounds | Izstrādē |
| 24152 | ISO/DIS 14377 | Canned evaporated milk — Determination of tin content — Method using flame atomic absorption spectrometry | Izstrādē |
| 11599 | ISO/WD 5534 | Cheese and processed cheese — Determination of total solids content (Reference method) | Izstrādē |
| 15804 | ISO/CD 8552 | Milk — Enumeration of psychrotrophic micro-organisms — Colony count technique at 21 degrees C (Rapid method) | Izstrādē |
| 92624 | ISO/NP 26108 | Ice cream — Determination of melting resistance of ice cream | Izstrādē |
| 25300 | ISO/DIS 8968-1 | Milk — Determination of nitrogen content — Part 1: Kjeldahl method | Izstrādē |
| 88598 | ISO/AWI 8553 | Milk — Enumeration of microorganisms — Plate-loop technique at 30 °C | Izstrādē |
| 19263 | ISO/CD 11285 | Milk — Determination of lactulose content — Enzymatic method | Izstrādē |
Displaying 51-60 of 568 results.