ISO/TC 34/SC 4
| Reģistrācijas numurs (WIID) | Projekta Nr. | Nosaukums | Statuss |
|---|---|---|---|
| 35336 | ISO/NP 20221 | Craft verace pizza napoletana — Définition, ingrédients, exigences | Izstrādē |
| 62359 | ISO/NP 18390 | Cereals and cereal products — Sampling — Simplified routine method | Izstrādē |
| 59208 | ISO/NP 17173 | Detection of tannin sorghum grain by the bleach test | Izstrādē |
| 70200 | ISO/NP 16624 | Wheat flour and durum wheat semolina — Determination of the colour by reflectance diffused colorimetry | Izstrādē |
| 37799 | ISO/NP 11051 | Blé dur (Triticum durum Desf.) — Spécifications | Izstrādē |
| 45373 | ISO/DTR 29263 | Cereals and cereal products — Sampling studies | Izstrādē |
| 67359 | ISO/DTR 29263 | Cereals and cereal products — Sampling studies | Izstrādē |
| 16860 | ISO/DIS 9228 | Cereals — Grain drying — Vocabulary | Izstrādē |
| 26724 | ISO/DIS 7700-1.3 | Vérification des humidimètres en service — Partie 1: Humidimètres pour céréales | Izstrādē |
| 89196 | ISO/DIS 7304-1 | Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method | Izstrādē |
Attēlo no 41. līdz 50. no pavisam 243 ieraksta(-iem).