Фильтр :
Стандарт и/или проект Этап ТК
Fruit and vegetable products — Determination of titratable acidity
95.99 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of titratable acidity
90.93 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of water-insoluble solids content
95.99 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of water-insoluble solids
90.93 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of mineral impurities content
95.99 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of mineral impurities content
90.93 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of ash insoluble in hydrochloric acid
95.99 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of ash insoluble in hydrochloric acid
90.93 ISO/TC 34/SC 3
Fresh fruits and vegetables — Sampling
90.20 ISO/TC 34/SC 3
Withdrawal of ISO/R 932-1969
95.99 ISO/TC 34
Withdrawal of ISO/R 933-1969
95.99 ISO/TC 34
Fruit and vegetable products — Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation
90.93 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of pH
95.99 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of pH
90.20 ISO/TC 34/SC 3
Fruits and vegetables — Morphological and structural terminology
90.60 ISO/TC 34/SC 3
Fruits and vegetables — Morphological and structural terminology
90.60 ISO/TC 34/SC 3
Fruits and vegetables — Physical conditions in cold stores — Definitions and measurement
90.60 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of soluble solids content — Refractometric method
95.99 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of soluble solids — Refractometric method
90.93 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of tin
95.99 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of tin content
90.93 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of ethanol
95.99 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of ethanol content
90.93 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of copper content — Photometric method
95.99 ISO/TC 34/SC 3
Fruits and vegetables — Ripening after cold storage
90.93 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Decomposition of organic matter prior to analysis — Wet method
90.93 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Decomposition of organic matter prior to analysis — Ashing method
90.20 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of iron content — 1,10- Phenanthroline photometric method
90.93 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of benzoic acid content — Spectrophotometric method
95.99 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of benzoic acid content — Spectrophotometric method
90.60 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of sorbic acid content
95.99 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of sorbic acid content
90.20 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of alkalinity of total ash and of water-soluble ash
90.93 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Qualitative method for the detection of sulphur dioxide
90.93 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of total sulphur dioxide content
90.93 ISO/TC 34/SC 3
Liquid fruit and vegetable products — Determination of sulphur dioxide content (Routine method)
90.20 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of ascorbic acid — Part 1: Reference method
90.93 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of ascorbic acid content — Part 2: Routine methods
90.20 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of carotene content — Part 2: Routine methods
90.93 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of benzoic acid content (benzoic acid contents greater than 200 mg per litre or per kilogram) — Molecular absorption spectrometric method
90.93 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of cadmium content — Part 1: Method using graphite furnace atomic absorption spectrometry
90.93 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of cadmium content — Part 2: Method using flame atomic absorption spectrometry
90.93 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of cadmium content — Flameless atomic absorption spectrometric method
95.99 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of volatile acidity
90.60 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of lead content — Flameless atomic absorption spectrometric method
90.93 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of arsenic content — Silver diethyldithiocarbamate spectrophotometric method
90.93 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of nitrite and nitrate content — Molecular absorption spectrometric method
90.93 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of zinc content — Part 1: Polarographic method
90.93 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of zinc content — Part 2: Atomic absorption spectrometric method
90.93 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of zinc content — Part 3: Dithizone spectrometric method
90.60 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of mercury content — Flameless atomic absorption method
90.93 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of formic acid content — Part 1: Gravimetric method
90.93 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of formic acid content — Part 2: Routine method
90.93 ISO/TC 34/SC 3
Fresh fruits and vegetables — Arrangement of parallelepipedic packages in land transport vehicles
90.60 ISO/TC 34/SC 3
Fruits and vegetables — Principles and techniques of the controlled atmosphere method of storage
90.60 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of 5-hydroxymethylfurfural (5-HMF) content
90.60 ISO/TC 34/SC 3
Guide to the prepacking of fruits and vegetables
90.60 ISO/TC 34/SC 3
Fresh fruits and vegetables — Vocabulary
90.20 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of copper content — Method using flame atomic absorption spectrometry
90.93 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of alcohol-insoluble solids content — Part 1: Method for fresh or quick-frozen maize
95.99 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of alcohol-insoluble solids content — Part 2: Method for fresh or quick-frozen peas
95.99 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of iron content by flame atomic absorption spectrometry
90.20 ISO/TC 34/SC 3
Fruits, vegetables and derived products — Determination of arsenic content — Method using hydride generation atomic absorption spectrometry
90.93 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of tin content — Method using flame atomic absorption spectrometry
90.93 ISO/TC 34/SC 3
Priests (caper) (Capparis spp.) — Specification and test methods
60.60 ISO/TC 34/SC 3
Fruit and vegetable products — Determination of benzoic acid and sorbic acid concentrations — High performance liquid chromatography method
90.20 ISO/TC 34/SC 3

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