Фильтр :
Стандарт и/или проект находящийся в компетенции ISO/TC 34/SC 3 Секретариата Этап ICS
Fruit and vegetable products — Determination of titratable acidity
95.99
Fruit and vegetable products — Determination of titratable acidity
90.93
Fruit and vegetable products — Determination of water-insoluble solids content
95.99
Fruit and vegetable products — Determination of water-insoluble solids
90.93
Fruit and vegetable products — Determination of mineral impurities content
95.99
Fruit and vegetable products — Determination of mineral impurities content
90.93
Fruit and vegetable products — Determination of ash insoluble in hydrochloric acid
95.99
Fruit and vegetable products — Determination of ash insoluble in hydrochloric acid
90.93
Peaches — Guide to cold storage
90.60
Fresh fruits and vegetables — Sampling
90.60
Green bananas — Guide to storage and transport
90.60
Cauliflowers — Guide to cold storage and refrigerated transport
90.60
Fruit and vegetable products — Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation
90.93
Pears — Cold storage
90.20
Apples — Cold storage
90.60
Onions — Guide to storage
90.93
Fresh pineapples — Storage and transport
90.20
Fruit and vegetable products — Determination of pH
95.99
Fruit and vegetable products — Determination of pH
90.20
Citrus fruits and derived products — Determination of essential oils content (Reference method)
90.93
Fruits and vegetables — Morphological and structural terminology
90.60
Fruits and vegetables — Morphological and structural terminology
90.60
Fruits — Nomenclature — First list
90.60
Fruits — Nomenclature — Second list
90.60
Vegetables — Nomenclature — First list
90.60
Vegetables — Nomenclature — Part 2: Second list
90.60
Ware potatoes — Guide to storage
90.60
Carrots — Guide to storage
90.60
Round-headed cabbage — Guide to cold storage and refrigerated transport
90.93
Table grapes — Guide to cold storage
90.93
Fruits and vegetables — Physical conditions in cold stores — Definitions and measurement
90.60
Fruit juice — Determination of soluble solids content — Pycnometric method
90.20
Fruit and vegetable products — Determination of soluble solids content — Refractometric method
95.99
Fruit and vegetable products — Determination of soluble solids — Refractometric method
90.93
Avocados — Guide for storage and transport
90.60
Fruit and vegetable products — Determination of tin
95.99
Fruit and vegetable products — Determination of tin content
90.93
Fruit and vegetable products — Determination of ethanol
95.99
Fruit and vegetable products — Determination of ethanol content
90.93
Apricots — Guide to cold storage
90.60
Fruit and vegetable products — Determination of copper content — Photometric method
95.99
Citrus fruits — Guide to storage
95.99
Citrus fruits — Guidelines for storage
60.60
Vegetable products — Determination of chloride content
90.93
Fruits and vegetables — Ripening after cold storage
90.93
Green bananas — Ripening conditions
90.60
Dry fruits and dried fruits — Definitions and nomenclature
90.93
Asparagus — Guide to storage
90.60
Horse-radish — Guide to storage
90.60
Fruits, vegetables and derived products — Decomposition of organic matter prior to analysis — Wet method
90.93
Fruits, vegetables and derived products — Decomposition of organic matter prior to analysis — Ashing method
90.60
Fruits, vegetables and derived products — Determination of iron content — 1,10- Phenanthroline photometric method
90.93
Fruits, vegetables and derived products — Determination of benzoic acid content — Spectrophotometric method
95.99
Fruits, vegetables and derived products — Determination of benzoic acid content — Spectrophotometric method
90.60
Fruits, vegetables and derived products — Determination of sorbic acid content
95.99
Fruits, vegetables and derived products — Determination of sorbic acid content
90.60
Fruits, vegetables and derived products — Determination of alkalinity of total ash and of water-soluble ash
90.93
Fruits, vegetables and derived products — Qualitative method for the detection of sulphur dioxide
90.93
Fruits, vegetables and derived products — Determination of total sulphur dioxide content
90.93
Liquid fruit and vegetable products — Determination of sulphur dioxide content (Routine method)
90.20
Tomatoes — Guide to cold storage and refrigerated transport
90.93
Potatoes — Storage in the open (in clamps)
90.93
Round-headed cabbage — Storage in the open
90.60
Cashew kernels — Specification
90.60
Peanuts — Specification
90.60
Shelled sweet kernels of apricots — Specification
90.20
Shelled sweet kernels of apricots — Specification — Technical Corrigendum 1
60.60
Fruits, vegetables and derived products — Determination of ascorbic acid — Part 1: Reference method
90.93
Fruits, vegetables and derived products — Determination of ascorbic acid content — Part 2: Routine methods
90.20
Fruits, vegetables and derived products — Determination of carotene content — Part 2: Routine methods
90.93
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
Fruits, vegetables and derived products — Determination of cadmium content — Part 1: Method using graphite furnace atomic absorption spectrometry
90.93
Fruits, vegetables and derived products — Determination of cadmium content — Part 2: Method using flame atomic absorption spectrometry
90.93
Fruits, vegetables and derived products — Determination of cadmium content — Flameless atomic absorption spectrometric method
95.99
Fruits, vegetables and derived products — Determination of volatile acidity
90.60
Fruits, vegetables and derived products — Determination of lead content — Flameless atomic absorption spectrometric method
90.93
Fruits, vegetables and derived products — Determination of arsenic content — Silver diethyldithiocarbamate spectrophotometric method
90.93
Fruits, vegetables and derived products — Determination of nitrite and nitrate content — Molecular absorption spectrometric method
90.93
Fruits, vegetables and derived products — Determination of zinc content — Part 1: Polarographic method
90.93
Fruits, vegetables and derived products — Determination of zinc content — Part 2: Atomic absorption spectrometric method
90.93
Fruit and vegetable products — Determination of zinc content — Part 3: Dithizone spectrometric method
90.60
Fruits, vegetables and derived products — Determination of mercury content — Flameless atomic absorption method
90.93
Fruit and vegetable products — Determination of formic acid content — Part 1: Gravimetric method
90.93
Fruit and vegetable products — Determination of formic acid content — Part 2: Routine method
90.93
Sweet pepper — Guide to refrigerated storage and transport
90.60
Mangoes — Cold storage
90.20
Fresh fruits and vegetables — Arrangement of parallelepipedic packages in land transport vehicles
90.60
Plums — Guide to cold storage
90.60
Garlic — Cold storage
90.60
Bilberries and blueberries — Guide to cold storage
90.60
Strawberries — Guide to cold storage
90.93
Dried sour cherries — Specification
90.93
Decorticated stone pine nuts — Specification
90.60
Decorticated kernels of mahaleb cherries — Specification
95.99
Potatoes, root vegetables and round-headed cabbages — Guide to storage in silos using forced ventilation
90.60
Asparagus — Guide to refrigerated transport
90.60
Fruits and vegetables — Principles and techniques of the controlled atmosphere method of storage
90.60
Fruit and vegetable products — Determination of 5-hydroxymethylfurfural (5-HMF) content
90.60
Guide to the prepacking of fruits and vegetables
90.60
Cucumbers — Storage and refrigerated transport
90.60
Cultivated mushrooms — Guide to cold storage and refrigerated transport
90.60
Potatoes — Guidelines for storage in artificially ventilated stores
90.20
Fresh fruits and vegetables — Vocabulary
90.20
Dried apples — Specification and test methods
90.60
Dried pears — Specification and test methods
90.93
Dried pears — Specification and test methods — Technical Corrigendum 1
60.60
Dried peaches — Specification and test methods
90.93
Dried peaches — Specification and test methods — Technical Corrigendum 1
60.60
Carob — Specification
95.99
Dried sweet cherries — Specification
90.93
Dried mulberries — Specification
90.93
Unshelled pine nuts — Specification
90.93
Sweet cherries and sour cherries — Guide to cold storage and refrigerated transport
90.60
Leeks — Guide to cold storage and refrigerated transport
90.60
Fruits, vegetables and derived products — Determination of copper content — Method using flame atomic absorption spectrometry
90.93
Concentrated black mulberry juice — Specifications
40.20
Apple juice, apple juice concentrates and drinks containing apple juice — Determination of patulin content — Part 1: Method using high-performance liquid chromatography
90.93
Apple juice, apple juice concentrates and drinks containing apple juice — Determination of patulin content — Part 2: Method using thin-layer chromatography
90.93
Fruits, vegetables and derived products — Determination of alcohol-insoluble solids content — Part 1: Method for fresh or quick-frozen maize
95.99
Fruits, vegetables and derived products — Determination of alcohol-insoluble solids content — Part 2: Method for fresh or quick-frozen peas
95.99
Apples — Storage in controlled atmospheres
90.93
Lettuce — Guide to precooling and refrigerated transport
90.60
Early potatoes — Guide to cooling and refrigerated transport
90.60
Fruits, vegetables and derived products — Determination of iron content by flame atomic absorption spectrometry
90.20
Root vegetables — Cold storage and refrigerated transport
90.60
Melons — Cold storage and refrigerated transport
90.20
Green beans — Storage and refrigerated transport
90.20
Fruits, vegetables and derived products — Determination of arsenic content — Method using hydride generation atomic absorption spectrometry
90.93
Fruit and vegetable products — Determination of tin content — Method using flame atomic absorption spectrometry
90.93
Artichokes — Specification and test methods
60.60
Asparagus — Specification and test methods
60.60
Priests (caper) (Capparis spp.) — Specification and test methods
60.60
Cornelian cherry — Specification and test methods
60.60
Fruit and vegetable products — Determination of benzoic acid and sorbic acid concentrations — High performance liquid chromatography method
90.60
Dried rosehips — Specification and test methods
90.93
Fresh and quick-frozen maize and peas — Determination of alcohol-insoluble solids content
90.93
Pomegranate fruit — Specification and test methods
90.93
Dried oleaster — Specification and test methods
90.60
Ground cassava leaves (Isombe) — Specification
60.60
Dried barberry — Specification and test methods
60.60
Pao cai (salted fermented vegetables) — Specification and test methods
60.60
Concentrated date juice — Specifications and test methods
60.60

По запросу ничего не найдено. Пожалуйста, попробуйте изменить настройки фильтра.