Home

Standards catalogue

Subscribe to updates

ISO/TC 34  - Food products

Items to be displayed:


Standards and projects under the direct responsibility of ISO/TC 34 Secretariat and its SCs

Standard and/or projectStageICSTC
ISO 488:2008 (IDF 105:2008)
Milk -- Determination of fat content -- Gerber butyrometers
90.93 67.260ISO/TC 34/SC 5
ISO 520:2010
Cereals and pulses -- Determination of the mass of 1 000 grains
60.60 67.060ISO/TC 34/SC 4
ISO 542:1990
Oilseeds -- Sampling
90.92 67.200.20ISO/TC 34/SC 2
ISO 605:1991
Pulses -- Determination of impurities, size, foreign odours, insects, and species and variety -- Test methods
90.93 67.060ISO/TC 34/SC 4
ISO 658:2002
Oilseeds -- Determination of content of impurities
90.93 67.200.20ISO/TC 34/SC 2
ISO 659:2009
Oilseeds -- Determination of oil content (Reference method)
90.20 67.200.20ISO/TC 34/SC 2
ISO 660:2009
Animal and vegetable fats and oils -- Determination of acid value and acidity
90.20 67.200.10ISO/TC 34/SC 11
ISO 661:2003
Animal and vegetable fats and oils -- Preparation of test sample
90.93 67.200.10ISO/TC 34/SC 11
ISO 662:1998
Animal and vegetable fats and oils -- Determination of moisture and volatile matter content
90.20 67.200.10ISO/TC 34/SC 11
ISO 663:2007
Animal and vegetable fats and oils -- Determination of insoluble impurities content
90.93 67.200.10ISO/TC 34/SC 11
ISO 664:2008
Oilseeds -- Reduction of laboratory sample to test sample
90.93 67.200.20ISO/TC 34/SC 2
ISO 665:2000
Oilseeds -- Determination of moisture and volatile matter content
90.93 67.200.20ISO/TC 34/SC 2
ISO 676:1995
Spices and condiments -- Botanical nomenclature
90.92 67.220.10
01.040.67
ISO/TC 34/SC 7
ISO 676:1995/Cor 1:1997
60.60 67.220.10
01.040.67
ISO/TC 34/SC 7
ISO 707:2008 (IDF 50: 2008)
Milk and milk products -- Guidance on sampling
90.93 67.100.01ISO/TC 34/SC 5
ISO 712:2009
Cereals and cereal products -- Determination of moisture content -- Reference method
90.60 67.060ISO/TC 34/SC 4
ISO 729:1988
Oilseeds -- Determination of acidity of oils
90.93 67.200.20ISO/TC 34/SC 2
ISO 734-1:2006
Oilseed meals -- Determination of oil content -- Part 1: Extraction method with hexane (or light petroleum)
90.92 67.200.20ISO/TC 34/SC 2
ISO 734-2:2008
Oilseed meals -- Determination of oil content -- Part 2: Rapid extraction method
90.92 67.200.20ISO/TC 34/SC 2
ISO 735:1977
Oilseed residues -- Determination of ash insoluble in hydrochloric acid
90.93 67.200.20ISO/TC 34/SC 2
ISO 749:1977
Oilseed residues -- Determination of total ash
90.93 67.200.20ISO/TC 34/SC 2
ISO 750:1998
Fruit and vegetable products -- Determination of titratable acidity
90.93 67.080.01ISO/TC 34/SC 3
ISO 751:1998
Fruit and vegetable products -- Determination of water-insoluble solids
90.93 67.080.01ISO/TC 34/SC 3
ISO 762:2003
Fruit and vegetable products -- Determination of mineral impurities content
90.93 67.080.01ISO/TC 34/SC 3
ISO 763:2003
Fruit and vegetable products -- Determination of ash insoluble in hydrochloric acid
90.93 67.080.01ISO/TC 34/SC 3
ISO 771:1977
Oilseed residues -- Determination of moisture and volatile matter content
90.93 67.200.20ISO/TC 34/SC 2
ISO 873:1980
Peaches -- Guide to cold storage
90.93 67.080.10ISO/TC 34/SC 14
ISO 874:1980
Fresh fruits and vegetables -- Sampling
90.93 67.080.01ISO/TC 34/SC 14
ISO 882-1:1993
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 1: Whole capsules
90.93 67.220.10ISO/TC 34/SC 7
ISO 882-1:1993/Cor 1:1996
60.60 67.220.10ISO/TC 34/SC 7
ISO 882-2:1993
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds
90.93 67.220.10ISO/TC 34/SC 7
ISO 882-2:1993/Cor 1:1996
60.60 67.220.10ISO/TC 34/SC 7
ISO 927:2009
Spices and condiments -- Determination of extraneous matter and foreign matter content
60.60 67.220.10ISO/TC 34/SC 7
ISO 927:2009/Cor 1:2012
60.60 67.220.10ISO/TC 34/SC 7
ISO 928:1997
Spices and condiments -- Determination of total ash
90.93 67.220.10ISO/TC 34/SC 7
ISO 930:1997
Spices and condiments -- Determination of acid-insoluble ash
90.93 67.220.10ISO/TC 34/SC 7
ISO 931:1980
Green bananas -- Guide to storage and transport
90.93 67.080.10ISO/TC 34/SC 14
ISO 934:1980
Animal and vegetable fats and oils -- Determination of water content -- Entrainment method
90.93 67.200.10ISO/TC 34/SC 11
ISO 935:1988
Animal and vegetable fats and oils -- Determination of titre
90.93 67.200.10ISO/TC 34/SC 11
ISO 936:1998
Meat and meat products -- Determination of total ash
90.60 67.120.10ISO/TC 34/SC 6
ISO 937:1978
Meat and meat products -- Determination of nitrogen content (Reference method)
90.60 67.120.10ISO/TC 34/SC 6
ISO 939:1980
Spices and condiments -- Determination of moisture content -- Entrainment method
90.93 67.220.10ISO/TC 34/SC 7
ISO 941:1980
Spices and condiments -- Determination of cold water-soluble extract
90.93 67.220.10ISO/TC 34/SC 7
ISO 948:1980
Spices and condiments -- Sampling
90.93 67.220.10ISO/TC 34/SC 7
ISO 949:1987
Cauliflowers -- Guide to cold storage and refrigerated transport
90.93 67.080.20ISO/TC 34/SC 14
ISO 959-1:1998
Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 1: Black pepper
90.20 67.220.10ISO/TC 34/SC 7
ISO 959-2:1998
Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 2: White pepper
90.20 67.220.10ISO/TC 34/SC 7
ISO 972:1997
Chillies and capsicums, whole or ground (powdered) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 973:1999
Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 1003:2008
Spices -- Ginger (Zingiber officinale Roscoe) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 1026:1982
Fruit and vegetable products -- Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation
90.93 67.080.01ISO/TC 34/SC 3
ISO 1108:1992
Spices and condiments -- Determination of non-volatile ether extract
90.20 67.220.10ISO/TC 34/SC 7
ISO 1114:1977
Cocoa beans -- Cut test
90.93 67.140.30ISO/TC 34/SC 18
ISO 1134:1993
Pears -- Cold storage
90.20 67.080.10ISO/TC 34/SC 14
ISO 1208:1982
Spices and condiments -- Determination of filth
90.92 67.220.10ISO/TC 34/SC 7
ISO 1211:2010 (IDF 1:2010)
Milk -- Determination of fat content -- Gravimetric method (Reference method)
60.60 67.100.10ISO/TC 34/SC 5
ISO 1212:1995
Apples -- Cold storage
90.93 67.080.10ISO/TC 34/SC 14
ISO 1237:1981
Mustard seed -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 1442:1997
Meat and meat products -- Determination of moisture content (Reference method)
90.60 67.120.10ISO/TC 34/SC 6
ISO 1443:1973
Meat and meat products -- Determination of total fat content
90.60 67.120.10ISO/TC 34/SC 6
ISO 1444:1996
Meat and meat products -- Determination of free fat content
90.60 67.120.10ISO/TC 34/SC 6
ISO 1446:2001
Green coffee -- Determination of water content -- Basic reference method
90.93 67.140.20ISO/TC 34/SC 15
ISO 1446:2001/Amd 1:2011
60.60 67.140.20ISO/TC 34/SC 15
ISO 1572:1980
Tea -- Preparation of ground sample of known dry matter content
90.93 67.140.10ISO/TC 34/SC 8
ISO 1573:1980
Tea -- Determination of loss in mass at 103 degrees C
90.93 67.140.10ISO/TC 34/SC 8
ISO 1575:1987
Tea -- Determination of total ash
90.93 67.140.10ISO/TC 34/SC 8
ISO 1576:1988
Tea -- Determination of water-soluble ash and water-insoluble ash
90.93 67.140.10ISO/TC 34/SC 8
ISO 1577:1987
Tea -- Determination of acid-insoluble ash
90.93 67.140.10ISO/TC 34/SC 8
ISO 1578:1975
Tea -- Determination of alkalinity of water-soluble ash
90.93 67.140.10ISO/TC 34/SC 8
ISO 1673:1991
Onions -- Guide to storage
90.93 67.080.20ISO/TC 34/SC 14
ISO 1735:2004 (IDF 5: 2004)
Cheese and processed cheese products -- Determination of fat content -- Gravimetric method (Reference method)
90.93 67.100.30ISO/TC 34/SC 5
ISO 1736:2008 (IDF 9: 2008)
Dried milk and dried milk products -- Determination of fat content -- Gravimetric method (Reference method)
90.93 67.100.10ISO/TC 34/SC 5
ISO 1737:2008 (IDF 13: 2008)
Evaporated milk and sweetened condensed milk -- Determination of fat content -- Gravimetric method (Reference method)
90.93 67.100.10ISO/TC 34/SC 5
ISO 1738:2004 (IDF 12: 2004)
Butter -- Determination of salt content
90.93 67.100.20ISO/TC 34/SC 5
ISO 1739:2006 (IDF 7: 2006)
Butter -- Determination of the refractive index of the fat (Reference method)
90.93 67.100.20ISO/TC 34/SC 5
ISO 1740:2004 (IDF 6: 2004)
Milkfat products and butter -- Determination of fat acidity (Reference method)
90.93 67.100.30
67.100.10
ISO/TC 34/SC 5
ISO 1838:1993
Fresh pineapples -- Storage and transport
90.20 67.080.10ISO/TC 34/SC 14
ISO 1839:1980
Tea -- Sampling
90.93 67.140.10ISO/TC 34/SC 8
ISO 1840:1976
Definitions of living animals for slaughter -- Porcines
90.60 65.020.30ISO/TC 34/SC 6
ISO 1841-1:1996
Meat and meat products -- Determination of chloride content -- Part 1: Volhard method
90.60 67.120.10ISO/TC 34/SC 6
ISO 1841-2:1996
Meat and meat products -- Determination of chloride content -- Part 2: Potentiometric method
90.60 67.120.10ISO/TC 34/SC 6
ISO 1842:1991
Fruit and vegetable products -- Determination of pH
90.93 67.080.01ISO/TC 34/SC 3
ISO 1854:2008 (IDF 59: 2008)
Whey cheese -- Determination of fat content -- Gravimetric method (Reference method)
90.93 67.100.30ISO/TC 34/SC 5
ISO 1871:2009
Food and feed products -- General guidelines for the determination of nitrogen by the Kjeldahl method
90.20 67.050ISO/TC 34
ISO 1955:1982
Citrus fruits and derived products -- Determination of essential oils content (Reference method)
90.93 67.080.10ISO/TC 34/SC 3
ISO 1956-1:1982
Fruits and vegetables -- Morphological and structural terminology
90.60 01.040.67
67.080.01
ISO/TC 34/SC 14
ISO 1956-2:1989
Fruits and vegetables -- Morphological and structural terminology
90.93 01.040.67
67.080.01
ISO/TC 34/SC 14
ISO 1990-1:1982
Fruits -- Nomenclature -- First list
90.60 67.080.10
01.040.67
ISO/TC 34/SC 14
ISO 1990-2:1985
Fruits -- Nomenclature -- Second list
90.93 01.040.67
67.080.10
ISO/TC 34/SC 14
ISO 1991-1:1982
Vegetables -- Nomenclature -- First list
90.60 67.080.20
01.040.67
ISO/TC 34/SC 14
ISO 1991-2:1995
Vegetables -- Nomenclature -- Part 2: Second list
90.93 01.040.67
67.080.20
ISO/TC 34/SC 14
ISO 2164:1975
Pulses -- Determination of glycosidic hydrocyanic acid
90.93 67.060ISO/TC 34/SC 4
ISO 2165:1974
Ware potatoes -- Guide to storage
90.60 67.080.20ISO/TC 34/SC 14
ISO 2166:1981
Carrots -- Guide to storage
90.60 67.080.20ISO/TC 34/SC 14
ISO 2167:1991
Round-headed cabbage -- Guide to cold storage and refrigerated transport
90.93 67.080.20ISO/TC 34/SC 14
ISO 2168:1974
Table grapes -- Guide to cold storage
90.93 67.080.10ISO/TC 34/SC 14
ISO 2169:1981
Fruits and vegetables -- Physical conditions in cold stores -- Definitions and measurement
90.60 67.080.01ISO/TC 34/SC 14
ISO 2171:2007
Cereals, pulses and by-products -- Determination of ash yield by incineration
90.93 67.060ISO/TC 34/SC 4
ISO 2172:1983
Fruit juice -- Determination of soluble solids content -- Pycnometric method
90.93 67.160.20ISO/TC 34/SC 3
ISO 2173:2003
Fruit and vegetable products -- Determination of soluble solids -- Refractometric method
90.93 67.080.01ISO/TC 34/SC 3
ISO 2253:1999
Curry powder -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 2254:2004
Cloves, whole and ground (powdered) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 2255:1996
Coriander (Coriandrum sativum L.), whole or ground (powdered) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 2256:1984
Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) -- Specification
90.20 67.220.10ISO/TC 34/SC 7
ISO 2291:1980
Cocoa beans -- Determination of moisture content (Routine method)
90.93 67.140.30ISO/TC 34/SC 18
ISO 2292:1973
Cocoa beans -- Sampling
90.93 67.140.30ISO/TC 34/SC 18
ISO 2294:1974
Meat and meat products -- Determination of total phosphorus content (Reference method)
90.60 67.120.10ISO/TC 34/SC 6
ISO 2295:1974
Avocados -- Guide for storage and transport
90.60 67.080.10ISO/TC 34/SC 14
ISO 2446:2008 (IDF 226: 2008)
Milk -- Determination of fat content
90.93 67.100.10ISO/TC 34/SC 5
ISO 2447:1998
Fruit and vegetable products -- Determination of tin content
90.93 67.080.01ISO/TC 34/SC 3
ISO 2448:1998
Fruit and vegetable products -- Determination of ethanol content
90.93 67.080.01ISO/TC 34/SC 3
ISO 2450:2008 (IDF 16: 2008)
Cream -- Determination of fat content -- Gravimetric method (Reference method)
90.93 67.100.99ISO/TC 34/SC 5
ISO 2451:1973
Cocoa beans -- Specification
90.92 67.140.30ISO/TC 34
ISO 2825:1981
Spices and condiments -- Preparation of a ground sample for analysis
90.20 67.220.10ISO/TC 34/SC 7
ISO 2826:1974
Apricots -- Guide to cold storage
90.60 67.080.10ISO/TC 34/SC 14
ISO 2911:2004 (IDF 35: 2004)
Sweetened condensed milk -- Determination of sucrose content -- Polarimetric method
90.93 67.100.10ISO/TC 34/SC 5
ISO 2917:1999
Meat and meat products -- Measurement of pH -- Reference method
90.60 67.120.10ISO/TC 34/SC 6
ISO 2918:1975
Meat and meat products -- Determination of nitrite content (Reference method)
90.60 67.120.10ISO/TC 34/SC 6
ISO 2920:2004 (IDF 58: 2004)
Whey cheese -- Determination of dry matter (Reference method)
90.93 67.100.30ISO/TC 34/SC 5
ISO 2962:2010 (IDF 33:2010)
Cheese and processed cheese products -- Determination of total phosphorus content -- Molecular absorption spectrometric method
60.60 67.100.30ISO/TC 34/SC 5
ISO/TS 2963:2006 (IDF/RM 34: 2006)
Cheese and processed cheese products -- Determination of citric acid content -- Enzymatic method
90.93 67.100.30ISO/TC 34/SC 5
ISO 3091:1975
Meat and meat products -- Determination of nitrate content (Reference method)
90.60 67.120.10ISO/TC 34/SC 6
ISO 3093:2009
Wheat, rye and their flours, durum wheat and durum wheat semolina -- Determination of the falling number according to Hagberg-Perten
90.60 67.060ISO/TC 34/SC 4
ISO 3103:1980
Tea -- Preparation of liquor for use in sensory tests
90.93 67.240
67.140.10
ISO/TC 34/SC 8
ISO 3356:2009 (IDF 63: 2009)
Milk -- Determination of alkaline phosphatase
90.93 67.100.10ISO/TC 34/SC 5
ISO 3432:2008 (IDF 221: 2008)
Cheese -- Determination of fat content -- Butyrometer for Van Gulik method
90.93 67.100.30
67.260
ISO/TC 34/SC 5
ISO 3433:2008 (IDF 222: 2008)
Cheese -- Determination of fat content -- Van Gulik method
90.93 67.100.30ISO/TC 34/SC 5
ISO 3493:2014
Vanilla -- Vocabulary
60.60 67.220.10
01.040.67
ISO/TC 34/SC 7
ISO 3496:1994
Meat and meat products -- Determination of hydroxyproline content
90.60 67.120.10ISO/TC 34/SC 6
ISO 3509:2005
Coffee and coffee products -- Vocabulary
90.93 67.140.20
01.040.67
ISO/TC 34/SC 15
ISO 3513:1995
Chillies -- Determination of Scoville index
90.93 67.220.10ISO/TC 34/SC 7
ISO 3588:1977
Spices and condiments -- Determination of degree of fineness of grinding -- Hand sieving method (Reference method)
90.93 67.220.10ISO/TC 34/SC 7
ISO 3591:1977
Sensory analysis -- Apparatus -- Wine-tasting glass
90.93 67.260
67.240
ISO/TC 34/SC 12
ISO 3596:2000
Animal and vegetable fats and oils -- Determination of unsaponifiable matter -- Method using diethyl ether extraction
90.93 67.200.10ISO/TC 34/SC 11
ISO 3631:1978
Citrus fruits -- Guide to storage
90.93 67.080.10ISO/TC 34/SC 14
ISO 3632-1:2011
Spices -- Saffron (Crocus sativus L.) -- Part 1: Specification
60.60 67.220.10ISO/TC 34/SC 7
ISO 3632-2:2010
Spices -- Saffron (Crocus sativus L.) -- Part 2: Test methods
60.60 67.220.10ISO/TC 34/SC 7
ISO 3634:1979
Vegetable products -- Determination of chloride content
90.93 67.080.20ISO/TC 34/SC 3
ISO 3656:2011
Animal and vegetable fats and oils -- Determination of ultraviolet absorbance expressed as specific UV extinction
90.93 67.200.10ISO/TC 34/SC 11
ISO 3657:2013
Animal and vegetable fats and oils -- Determination of saponification value
60.60 67.200.10ISO/TC 34/SC 11
ISO 3659:1977
Fruits and vegetables -- Ripening after cold storage
90.93 67.080.01ISO/TC 34/SC 14
ISO 3720:2011
Black tea -- Definition and basic requirements
60.60 67.140.10ISO/TC 34/SC 8
ISO 3726:1983
Instant coffee -- Determination of loss in mass at 70 degrees C under reduced pressure
90.93 67.140.20ISO/TC 34/SC 15
ISO 3727-1:2001 (IDF 80-1: 2001)
Butter -- Determination of moisture, non-fat solids and fat contents -- Part 1: Determination of moisture content (Reference method)
90.93 67.100.20ISO/TC 34/SC 5
ISO 3727-2:2001 (IDF 80-2: 2001)
Butter -- Determination of moisture, non-fat solids and fat contents -- Part 2: Determination of non-fat solids content (Reference method)
90.93 67.100.20ISO/TC 34/SC 5
ISO 3727-3:2003 (IDF 80-3: 2003)
Butter -- Determination of moisture, non-fat solids and fat contents -- Part 3: Calculation of fat content
90.60 67.100.20ISO/TC 34/SC 5
ISO 3728:2004 (IDF 70: 2004)
Ice-cream and milk ice -- Determination of total solids content (Reference method)
90.93 67.100.40ISO/TC 34/SC 5
ISO 3889:2006 (IDF 219: 2006)
Milk and milk products -- Specification of Mojonnier-type fat extraction flasks
90.93 67.100.01
67.260
ISO/TC 34/SC 5
ISO 3890-1:2009 (IDF 75-1: 2009)
Milk and milk products -- Determination of residues of organochlorine compounds (pesticides) -- Part 1: General considerations and extraction methods
60.60 67.100.01ISO/TC 34/SC 5
ISO 3890-2:2009 (IDF 75-2: 2009)
Milk and milk products -- Determination of residues of organochlorine compounds (pesticides) -- Part 2: Test methods for crude extract purification and confirmation
60.60 67.100.01ISO/TC 34/SC 5
ISO 3959:1977
Green bananas -- Ripening conditions
90.93 67.080.10ISO/TC 34/SC 14
ISO 3960:2007
Animal and vegetable fats and oils -- Determination of peroxide value -- Iodometric (visual) endpoint determination
90.93 67.200.10ISO/TC 34/SC 11
ISO 3961:2013
Animal and vegetable fats and oils -- Determination of iodine value
60.60 67.200.10ISO/TC 34/SC 11
ISO 3972:2011
Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
60.60 67.240ISO/TC 34/SC 12
ISO 3972:2011/Cor 1:2012
60.60 67.240ISO/TC 34/SC 12
ISO 3974:1977
Definitions of living animals for slaughter -- Ovines
90.60 65.020.30ISO/TC 34/SC 6
ISO 3975:1977
Definitions of living animals for slaughter -- Horses
90.60 65.020.30ISO/TC 34/SC 6
ISO 3976:2006 (IDF 74: 2006)
Milk fat -- Determination of peroxide value
90.20 67.100.10ISO/TC 34/SC 5
ISO 4072:1982
Green coffee in bags -- Sampling
90.93 67.140.20ISO/TC 34/SC 15
ISO 4112:1990
Cereals and pulses -- Guidance on measurement of the temperature of grain stored in bulk
90.93 67.060ISO/TC 34/SC 4
ISO 4120:2004
Sensory analysis -- Methodology -- Triangle test
90.93 67.240ISO/TC 34/SC 12
ISO 4121:2003
Sensory analysis -- Guidelines for the use of quantitative response scales
90.93 67.240ISO/TC 34/SC 12
ISO 4125:1991
Dry fruits and dried fruits -- Definitions and nomenclature
90.93 01.040.67
67.080.10
ISO/TC 34/SC 14
ISO 4134:1999
Meat and meat products -- Determination of L-(+)- glutamic acid content -- Reference method
90.60 67.120.10ISO/TC 34/SC 6
ISO 4149:2005
Green coffee -- Olfactory and visual examination and determination of foreign matter and defects
90.20 67.140.20ISO/TC 34/SC 15
ISO 4150:2011
Green coffee or raw coffee -- Size analysis -- Manual and machine sieving
60.60 67.140.20ISO/TC 34/SC 15
ISO 4174:1998
Cereals, oilseeds and pulses -- Measurement of unit pressure loss in one-dimensional air flow through bulk grain
90.93 67.060ISO/TC 34/SC 4
ISO 4186:1980
Asparagus -- Guide to storage
90.93 67.080.20ISO/TC 34/SC 14
ISO 4187:1980
Horse-radish -- Guide to storage
90.93 67.080.20ISO/TC 34/SC 14
ISO 4831:2006
Microbiology of food and animal feeding stuffs -- Horizontal method for the detection and enumeration of coliforms -- Most probable number technique
90.93 07.100.30ISO/TC 34/SC 9
ISO 4832:2006
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coliforms -- Colony-count technique
90.93 07.100.30ISO/TC 34/SC 9
ISO 4833-1:2013
Microbiology of the food chain -- Horizontal method for the enumeration of microorganisms -- Part 1: Colony count at 30 degrees C by the pour plate technique
60.60 07.100.30ISO/TC 34/SC 9
ISO 4833-2:2013
Microbiology of the food chain -- Horizontal method for the enumeration of microorganisms -- Part 2: Colony count at 30 degrees C by the surface plating technique
60.60 07.100.30ISO/TC 34/SC 9
ISO 4833-2:2013/Cor 1:2014
60.60 07.100.30ISO/TC 34/SC 9
ISO 5061:2002
Animal feeding stuffs -- Determination of castor oil seed husks -- Microscope method
90.93 65.120ISO/TC 34/SC 10
ISO 5223:1995
Test sieves for cereals
90.93 67.260ISO/TC 34/SC 4
ISO 5223:1995/Amd 1:1999
Additional sizes
60.60 67.260ISO/TC 34/SC 4
ISO 5492:2008
Sensory analysis -- Vocabulary
90.93 01.040.67
67.240
ISO/TC 34/SC 12
ISO 5495:2005
Sensory analysis -- Methodology -- Paired comparison test
90.93 67.240ISO/TC 34/SC 12
ISO 5495:2005/Cor 1:2006
60.60 67.240ISO/TC 34/SC 12
ISO 5496:2006
Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours
90.93 67.240
03.100.30
ISO/TC 34/SC 12
ISO 5497:1982
Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible
90.93 67.240ISO/TC 34/SC 12
ISO 5498:1981
Agricultural food products -- Determination of crude fibre content -- General method
90.93 67.050ISO/TC 34
ISO 5500:1986
Oilseed residues -- Sampling
90.93 67.200.20ISO/TC 34/SC 2
ISO 5502:1992
Oilseed residues -- Preparation of test samples
90.93 67.200.20ISO/TC 34/SC 2
ISO 5506:1988
Soya bean products -- Determination of urease activity
90.93 67.200.20
65.120
ISO/TC 34/SC 2
ISO 5507:2002
Oilseeds, vegetable oils and fats -- Nomenclature
90.93 67.200.20
01.040.67
ISO/TC 34/SC 2
ISO 5508:1990
Animal and vegetable fats and oils -- Analysis by gas chromatography of methyl esters of fatty acids
90.92 67.200.10ISO/TC 34/SC 11
ISO 5510:1984
Animal feeding stuffs -- Determination of available lysine
90.93 65.120ISO/TC 34/SC 10
ISO 5511:1992
Oilseeds -- Determination of oil content -- Method using continuous-wave low-resolution nuclear magnetic resonance spectrometry (Rapid method)
90.93 67.200.20ISO/TC 34/SC 2
ISO 5511:1992/Cor 1:1997
60.60 67.200.20ISO/TC 34/SC 2
ISO 5515:1979
Fruits, vegetables and derived products -- Decomposition of organic matter prior to analysis -- Wet method
90.93 67.080.01ISO/TC 34/SC 3
ISO 5516:1978
Fruits, vegetables and derived products -- Decomposition of organic matter prior to analysis -- Ashing method
90.93 67.080.01ISO/TC 34/SC 3
ISO 5517:1978
Fruits, vegetables and derived products -- Determination of iron content -- 1,10- Phenanthroline photometric method
90.93 67.080.01ISO/TC 34/SC 3
ISO 5518:2007
Fruits, vegetables and derived products -- Determination of benzoic acid content -- Spectrophotometric method
90.93 67.080.01ISO/TC 34/SC 3
ISO 5519:2008
Fruits, vegetables and derived products -- Determination of sorbic acid content
90.93 67.080.01ISO/TC 34/SC 3
ISO 5520:1981
Fruits, vegetables and derived products -- Determination of alkalinity of total ash and of water-soluble ash
90.93 67.080.01ISO/TC 34/SC 3
ISO 5521:1981
Fruits, vegetables and derived products -- Qualitative method for the detection of sulphur dioxide
90.93 67.080.01ISO/TC 34/SC 3
ISO 5522:1981
Fruits, vegetables and derived products -- Determination of total sulphur dioxide content
90.93 67.080.01ISO/TC 34/SC 3
ISO 5523:1981
Liquid fruit and vegetable products -- Determination of sulphur dioxide content (Routine method)
90.93 67.080.01ISO/TC 34/SC 3
ISO 5524:1991
Tomatoes -- Guide to cold storage and refrigerated transport
90.93 67.080.20ISO/TC 34/SC 14
ISO 5525:1986
Potatoes -- Storage in the open (in clamps)
90.60 67.080.20ISO/TC 34/SC 14
ISO 5526:2013
Cereals, pulses and other food grains -- Nomenclature
60.60 67.060
01.040.67
ISO/TC 34/SC 4
ISO 5527:1995
Cereals -- Vocabulary
90.92 67.060
01.040.67
ISO/TC 34/SC 4
ISO 5529:2007
Wheat -- Determination of the sedimentation index -- Zeleny test
90.93 67.060ISO/TC 34/SC 4
ISO 5530-1:2013
Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph
60.60 67.060ISO/TC 34/SC 4
ISO 5530-2:2012
Wheat flour -- Physical characteristics of doughs -- Part 2: Determination of rheological properties using an extensograph
60.60 67.060ISO/TC 34/SC 4
ISO 5530-3:1988
Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph
90.93 67.060ISO/TC 34/SC 4
ISO 5534:2004 (IDF 4: 2004)
Cheese and processed cheese -- Determination of the total solids content (Reference method)
90.93 67.100.30ISO/TC 34/SC 5
ISO 5534:2004/Cor 1:2013
60.60 67.100.30ISO/TC 34/SC 5
ISO 5536:2009 (IDF 23: 2009)
Milk fat products -- Determination of water content -- Karl Fischer method
60.60 67.100.10ISO/TC 34/SC 5
ISO 5537:2004 (IDF 26: 2004)
Dried milk -- Determination of moisture content (Reference method)
90.93 67.100.10ISO/TC 34/SC 5
ISO 5538:2004 (IDF 113: 2004)
Milk and milk products -- Sampling -- Inspection by attributes
90.93 67.100.01ISO/TC 34/SC 5
ISO 5543:2004 (IDF 127: 2004)
Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
90.93 67.100.99ISO/TC 34/SC 5
ISO 5544:2008 (IDF 89: 2008)
Caseins -- Determination of " fixed ash " (Reference method)
90.93 67.100.99ISO/TC 34/SC 5
ISO 5545:2008 (IDF 90: 2008)
Rennet caseins and caseinates -- Determination of ash (Reference method)
90.93 67.100.99ISO/TC 34/SC 5
ISO 5546:2010 (IDF 115:2010)
Caseins and caseinates -- Determination of pH (Reference method)
60.60 67.100.99ISO/TC 34/SC 5
ISO 5547:2008 (IDF 91: 2008)
Caseins -- Determination of free acidity (Reference method)
90.93 67.100.99ISO/TC 34/SC 5
ISO 5548:2004 (IDF 106:2004)
Caseins and caseinates -- Determination of lactose content -- Photometric method
90.93 67.100.99ISO/TC 34/SC 5
ISO 5550:2006 (IDF 78: 2006)
Caseins and caseinates -- Determination of moisture content (Reference method)
90.93 67.100.99ISO/TC 34/SC 5
ISO 5553:1980
Meat and meat products -- Detection of polyphosphates
90.60 67.120.10ISO/TC 34/SC 6
ISO 5554:1978
Meat products -- Determination of starch content (Reference method)
90.60 67.120.10ISO/TC 34/SC 6
ISO 5555:2001
Animal and vegetable fats and oils -- Sampling
90.93 67.200.10ISO/TC 34/SC 11
ISO 5555:2001/Amd 1:2014
Flexitanks
60.60 67.200.10ISO/TC 34/SC 11
ISO 5558:1982
Animal and vegetable fats and oils -- Detection and identification of antioxidants -- Thin-layer chromatographic method
90.93 67.200.10ISO/TC 34/SC 11
ISO 5559:1995
Dehydrated onion (Allium cepa Linnaeus) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 5560:1997
Dehydrated garlic (Allium sativum L.) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 5561:1990
Black caraway and blond caraway (Carum carvi Linnaeus), whole -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 5562:1983
Turmeric, whole or ground (powdered) -- Specification
90.20 67.220.10ISO/TC 34/SC 7
ISO 5563:1984
Dried peppermint (Mentha piperita Linnaeus) -- Specification
90.20 67.220.10ISO/TC 34/SC 7
ISO 5564:1982
Black pepper and white pepper, whole or ground -- Determination of piperine content -- Spectrophotometric method
90.93 67.220.10ISO/TC 34/SC 7
ISO 5565-1:1999
Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 1: Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 5565-2:1999
Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 2: Test methods
90.93 67.220.10ISO/TC 34/SC 7
ISO 5566:1982
Turmeric -- Determination of colouring power -- Spectrophotometric method
90.93 67.220.10ISO/TC 34/SC 7
ISO 5567:1982
Dehydrated garlic -- Determination of volatile organic sulphur compounds
90.93 67.220.10ISO/TC 34/SC 7
ISO 5738:2004 (IDF 76: 2004)
Milk and milk products -- Determination of copper content -- Photometric method (Reference method)
90.93 67.100.01ISO/TC 34/SC 5
ISO 5739:2003 (IDF 107: 2003)
Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
90.93 67.100.99ISO/TC 34/SC 5
ISO 5764:2009 (IDF 108: 2009)
Milk -- Determination of freezing point -- Thermistor cryoscope method (Reference method)
90.20 67.100.10ISO/TC 34/SC 5
ISO 5765-1:2002 (IDF 79-1: 2002)
Dried milk, dried ice-mixes and processed cheese -- Determination of lactose content -- Part 1: Enzymatic method utilizing the glucose moiety of the lactose
90.93 67.100.10
67.100.30
67.100.40
ISO/TC 34/SC 5
ISO 5765-2:2002 (IDF 79-2: 2002)
Dried milk, dried ice-mixes and processed cheese -- Determination of lactose content -- Part 2: Enzymatic method utilizing the galactose moiety of the lactose
90.93 67.100.10
67.100.30
67.100.40
ISO/TC 34/SC 5
ISO 5943:2006 (IDF 88: 2006)
Cheese and processed cheese products -- Determination of chloride content -- Potentiometric titration method
90.93 67.100.30ISO/TC 34/SC 5
ISO 5983-1:2005
Animal feeding stuffs -- Determination of nitrogen content and calculation of crude protein content -- Part 1: Kjeldahl method
90.60 65.120ISO/TC 34/SC 10
ISO 5983-1:2005/Cor 1:2008
60.60 65.120ISO/TC 34/SC 10
ISO 5983-2:2009
Animal feeding stuffs -- Determination of nitrogen content and calculation of crude protein content -- Part 2: Block digestion and steam distillation method
90.20 65.120ISO/TC 34/SC 10
ISO 5984:2002
Animal feeding stuffs -- Determination of crude ash
90.93 65.120ISO/TC 34/SC 10
ISO 5984:2002/Cor 1:2005
60.60 65.120ISO/TC 34/SC 10
ISO 5985:2002
Animal feeding stuffs -- Determination of ash insoluble in hydrochloric acid
90.93 65.120ISO/TC 34/SC 10
ISO 5985:2002/Cor 1:2005
60.60 65.120ISO/TC 34/SC 10
ISO 6000:1981
Round-headed cabbage -- Storage in the open
90.60 67.080.20ISO/TC 34/SC 14
ISO 6078:1982
Black tea -- Vocabulary
90.93 01.040.67
67.140.10
ISO/TC 34/SC 8
ISO 6079:1990
Instant tea in solid form -- Specification
90.93 67.140.10ISO/TC 34/SC 8
ISO 6091:2010 (IDF 86:2010)
Dried milk -- Determination of titratable acidity (Reference method)
60.60 67.100.10ISO/TC 34/SC 5
ISO 6092:1980
Dried milk -- Determination of titratable acidity (Routine method)
90.93 67.100.10ISO/TC 34/SC 5
ISO 6320:2000
Animal and vegetable fats and oils -- Determination of refractive index
90.93 67.200.10ISO/TC 34/SC 11
ISO 6320:2000/Cor 1:2006
60.60 67.200.10ISO/TC 34/SC 11
ISO 6321:2002
Animal and vegetable fats and oils -- Determination of melting point in open capillary tubes (slip point)
90.93 67.200.10ISO/TC 34/SC 11
ISO 6322-1:1996
Storage of cereals and pulses -- Part 1: General recommendations for the keeping of cereals
90.93 67.060ISO/TC 34/SC 4
ISO 6322-2:2000
Storage of cereals and pulses -- Part 2: Practical recommendations
90.93 67.060ISO/TC 34/SC 4
ISO 6322-3:1989
Storage of cereals and pulses -- Part 3: Control of attack by pests
90.93 67.060ISO/TC 34/SC 4
ISO 6463:1982
Animal and vegetable fats and oils -- Determination of butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT) -- Gas-liquid chromatographic method
90.93 67.200.10ISO/TC 34/SC 11
ISO 6465:2009
Spices -- Cumin (Cuminum cyminum L.) -- Specification
90.20 67.220.10ISO/TC 34/SC 7
ISO 6477:1988
Cashew kernels -- Specification
90.93 67.080.10ISO/TC 34/SC 14
ISO 6478:1990
Peanuts -- Specification
90.93 67.080.10ISO/TC 34/SC 14
ISO 6479:1984
Shelled sweet kernels of apricots -- Specification
90.20 67.080.10ISO/TC 34/SC 14
ISO 6479:1984/Cor 1:1999
60.60 67.080.10ISO/TC 34/SC 14
ISO 6490-1:1985
Animal feeding stuffs -- Determination of calcium content -- Part 1: Titrimetric method
90.93 65.120ISO/TC 34/SC 10
ISO 6491:1998
Animal feeding stuffs -- Determination of phosphorus content -- Spectrometric method
90.60 65.120ISO/TC 34/SC 10
ISO 6492:1999
Animal feeding stuffs -- Determination of fat content
90.93 65.120ISO/TC 34/SC 10
ISO 6493:2000
Animal feeding stuffs -- Determination of starch content -- Polarimetric method
90.93 65.120ISO/TC 34/SC 10
ISO 6495:1999
Animal feeding stuffs -- Determination of water-soluble chlorides content
90.93 65.120ISO/TC 34/SC 10
ISO 6496:1999
Animal feeding stuffs -- Determination of moisture and other volatile matter content
90.93 65.120ISO/TC 34/SC 10
ISO 6497:2002
Animal feeding stuffs -- Sampling
90.93 65.120ISO/TC 34/SC 10
ISO 6498:2012
Animal feeding stuffs -- Guidelines for sample preparation
60.60 65.120ISO/TC 34/SC 10
ISO 6538:1997
Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 6539:2014
Cinnamon (Cinnamomum zeylanicum Blume) -- Specification
60.60 67.220.10ISO/TC 34/SC 7
ISO 6540:1980
Maize -- Determination of moisture content (on milled grains and on whole grains)
90.93 67.060ISO/TC 34/SC 4
ISO 6541:1981
Agricultural food products -- Determination of crude fibre content -- Modified Scharrer method
90.93 67.050ISO/TC 34
ISO 6557-1:1986
Fruits, vegetables and derived products -- Determination of ascorbic acid -- Part 1: Reference method
90.93 67.080.01ISO/TC 34/SC 3
ISO 6557-2:1984
Fruits, vegetables and derived products -- Determination of ascorbic acid content -- Part 2: Routine methods
90.93 67.080.01ISO/TC 34/SC 3
ISO 6558-2:1992
Fruits, vegetables and derived products -- Determination of carotene content -- Part 2: Routine methods
90.93 67.080.01ISO/TC 34/SC 3
ISO 6560:1983
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 67.080.01ISO/TC 34/SC 3
ISO 6561-1:2005
Fruits, vegetables and derived products -- Determination of cadmium content -- Part 1: Method using graphite furnace atomic absorption spectrometry
90.93 67.080.01ISO/TC 34/SC 3
ISO 6561-2:2005
Fruits, vegetables and derived products -- Determination of cadmium content -- Part 2: Method using flame atomic absorption spectrometry
90.93 67.080.01ISO/TC 34/SC 3
ISO 6571:2008
Spices, condiments and herbs -- Determination of volatile oil content (hydrodistillation method)
90.93 67.220.10ISO/TC 34/SC 7
ISO 6574:1986
Celery seed (Apium graveolens Linnaeus) -- Specification
90.20 67.220.10ISO/TC 34/SC 7
ISO 6575:1982
Fenugreek, whole or ground (powdered) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 6576:2004
Laurel (Laurus nobilis L.) -- Whole and ground leaves -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 6577:2002
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 6579:2002
Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Salmonella spp.
90.93 07.100.30ISO/TC 34/SC 9
ISO 6579:2002/Amd 1:2007
Annex D: Detection of Salmonella spp. in animal faeces and in environmental samples from the primary production stage
60.60 07.100.30ISO/TC 34/SC 9
ISO 6579:2002/Cor 1:2004
60.60 07.100.30ISO/TC 34/SC 9
ISO/TS 6579-2:2012
Microbiology of food and animal feed -- Horizontal method for the detection, enumeration and serotyping of Salmonella -- Part 2: Enumeration by a miniaturized most probable number technique
60.60 07.100.30ISO/TC 34/SC 9
ISO/TR 6579-3:2014
Microbiology of the food chain -- Horizontal method for the detection, enumeration and serotyping of Salmonella -- Part 3: Guidelines for serotyping of Salmonella spp.
60.60 07.100.30ISO/TC 34/SC 9
ISO 6611:2004 (IDF 94: 2004)
Milk and milk products -- Enumeration of colony-forming units of yeasts and/or moulds -- Colony-count technique at 25 degrees C
90.93 67.100.01
07.100.30
ISO/TC 34/SC 5
ISO 6632:1981
Fruits, vegetables and derived products -- Determination of volatile acidity
90.93 67.080.01ISO/TC 34/SC 3
ISO 6633:1984
Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic absorption spectrometric method
90.93 67.080.01ISO/TC 34/SC 3
ISO 6634:1982
Fruits, vegetables and derived products -- Determination of arsenic content -- Silver diethyldithiocarbamate spectrophotometric method
90.93 67.080.01ISO/TC 34/SC 3
ISO 6635:1984
Fruits, vegetables and derived products -- Determination of nitrite and nitrate content -- Molecular absorption spectrometric method
90.93 67.080.01ISO/TC 34/SC 3
ISO 6636-1:1986
Fruits, vegetables and derived products -- Determination of zinc content -- Part 1: Polarographic method
90.93 67.080.01ISO/TC 34/SC 3
ISO 6636-2:1981
Fruits, vegetables and derived products -- Determination of zinc content -- Part 2: Atomic absorption spectrometric method
90.93 67.080.01ISO/TC 34/SC 3
ISO 6636-3:1983
Fruit and vegetable products -- Determination of zinc content -- Part 3: Dithizone spectrometric method
90.93 67.080.01ISO/TC 34/SC 3
ISO 6637:1984
Fruits, vegetables and derived products -- Determination of mercury content -- Flameless atomic absorption method
90.93 67.080.01ISO/TC 34/SC 3
ISO 6638-1:1985
Fruit and vegetable products -- Determination of formic acid content -- Part 1: Gravimetric method
90.93 67.080.01ISO/TC 34/SC 3
ISO 6638-2:1984
Fruit and vegetable products -- Determination of formic acid content -- Part 2: Routine method
90.93 67.080.01ISO/TC 34/SC 3
ISO 6639-1:1986
Cereals and pulses -- Determination of hidden insect infestation -- Part 1: General principles
90.93 67.060ISO/TC 34/SC 4
ISO 6639-2:1986
Cereals and pulses -- Determination of hidden insect infestation -- Part 2: Sampling
90.93 67.060ISO/TC 34/SC 4
ISO 6639-3:1986
Cereals and pulses -- Determination of hidden insect infestation -- Part 3: Reference method
90.93 67.060ISO/TC 34/SC 4
ISO 6639-4:1987
Cereals and pulses -- Determination of hidden insect infestation -- Part 4: Rapid methods
90.93 67.060ISO/TC 34/SC 4
ISO 6646:2011
Rice -- Determination of the potential milling yield from paddy and from husked rice
60.60 67.060ISO/TC 34/SC 4
ISO 6647-1:2007
Rice -- Determination of amylose content -- Part 1: Reference method
90.92 67.060ISO/TC 34/SC 4
ISO 6647-2:2007
Rice -- Determination of amylose content -- Part 2: Routine methods
90.92 67.060ISO/TC 34/SC 4
ISO 6651:2001
Animal feeding stuffs -- Semi-quantitative determination of aflatoxin B1 -- Thin-layer chromatographic methods
90.93 65.120ISO/TC 34/SC 10
ISO 6654:1991
Animal feeding stuffs -- Determination of urea content
90.93 65.120ISO/TC 34/SC 10
ISO 6655:1997
Animal feeding stuffs -- Determination of soluble nitrogen content after treatment with pepsin in dilute hydrochloric acid
90.93 65.120ISO/TC 34/SC 10
ISO 6656:2002
Animal and vegetable fats and oils -- Determination of polyethylene-type polymers
90.93 67.200.10ISO/TC 34/SC 11
ISO 6658:2005
Sensory analysis -- Methodology -- General guidance
90.92 67.240ISO/TC 34/SC 12
ISO 6659:1981
Sweet pepper -- Guide to refrigerated storage and transport
90.60 67.080.20ISO/TC 34/SC 14
ISO 6660:1993
Mangoes -- Cold storage
90.20 67.080.10ISO/TC 34/SC 14
ISO 6661:1983
Fresh fruits and vegetables -- Arrangement of parallelepipedic packages in land transport vehicles
90.93 67.080.01ISO/TC 34/SC 14
ISO 6662:1983
Plums -- Guide to cold storage
90.93 67.080.10ISO/TC 34/SC 14
ISO 6663:1995
Garlic -- Cold storage
90.93 67.080.20ISO/TC 34/SC 14
ISO 6664:1983
Bilberries and blueberries -- Guide to cold storage
90.93 67.080.10ISO/TC 34/SC 14
ISO 6665:1983
Strawberries -- Guide to cold storage
90.93 67.080.10ISO/TC 34/SC 14
ISO 6666:2011
Coffee sampling -- Triers for green coffee or raw coffee and parchment coffee
60.60 67.260ISO/TC 34/SC 15
ISO 6667:1985
Green coffee -- Determination of proportion of insect-damaged beans
90.93 67.140.20ISO/TC 34/SC 15
ISO 6668:2008
Green coffee -- Preparation of samples for use in sensory analysis
90.93 67.240
67.140.20
ISO/TC 34/SC 15
ISO 6669:1995
Green and roasted coffee -- Determination of free-flow bulk density of whole beans (Routine method)
90.93 67.140.20ISO/TC 34/SC 15
ISO 6670:2002
Instant coffee -- Sampling method for bulk units with liners
90.20 67.140.20ISO/TC 34/SC 15
ISO 6673:2003
Green coffee -- Determination of loss in mass at 105 degrees C
90.20 67.140.20ISO/TC 34/SC 15
ISO 6730:2005 (IDF 101:2005)
Milk -- Enumeration of colony-forming units of psychrotrophic microorganisms -- Colony-count technique at 6,5 degrees C
90.60 07.100.30ISO/TC 34/SC 5
ISO 6731:2010 (IDF 21:2010)
Milk, cream and evaporated milk -- Determination of total solids content (Reference method)
60.60 67.100.10
67.100.99
ISO/TC 34/SC 5
ISO 6732:2010 (IDF 103:2010)
Milk and milk products -- Determination of iron content -- Spectrometric method (Reference method)
60.60 67.100.01ISO/TC 34/SC 5
ISO/TS 6733:2006 (IDF/RM 133: 2006)
Milk and milk products -- Determination of lead content -- Graphite furnace atomic absorption spectrometric method
90.20 67.100.01ISO/TC 34/SC 5
ISO 6734:2010 (IDF 15:2010)
Sweetened condensed milk -- Determination of total solids content (Reference method)
60.60 67.100.10ISO/TC 34/SC 5
ISO 6754:1996
Dried thyme (Thymus vulgaris L.) -- Specification
90.20 67.220.10ISO/TC 34/SC 7
ISO 6755:2001
Dried sour cherries -- Specification
90.93 67.080.10ISO/TC 34/SC 14
ISO 6756:1984
Decorticated stone pine nuts -- Specification
90.93 67.080.10ISO/TC 34/SC 14
ISO 6757:1984
Decorticated kernels of mahaleb cherries -- Specification
90.93 67.080.10ISO/TC 34/SC 14
ISO 6770:1982
Instant tea -- Determination of free-flow and compacted bulk densities
90.93 67.140.10ISO/TC 34/SC 8
ISO 6785:2001 (IDF 93: 2001)
Milk and milk products -- Detection of Salmonella spp.
90.93 07.100.30ISO/TC 34/SC 5
ISO 6800:1997
Animal and vegetable fats and oils -- Determination of the composition of fatty acids in the 2-position of the triglyceride molecules
90.93 67.200.10ISO/TC 34/SC 11
ISO 6820:1985
Wheat flour and rye flour -- General guidance on the drafting of bread-making tests
90.93 67.060ISO/TC 34/SC 4
ISO 6822:1984
Potatoes, root vegetables and round-headed cabbages -- Guide to storage in silos using forced ventilation
90.93 67.080.20ISO/TC 34/SC 14
ISO 6865:2000
Animal feeding stuffs -- Determination of crude fibre content -- Method with intermediate filtration
90.93 65.120ISO/TC 34/SC 10
ISO 6866:1985
Animal feeding stuffs -- Determination of free and total gossypol
90.93 65.120ISO/TC 34/SC 10
ISO 6867:2000
Animal feeding stuffs -- Determination of vitamin E content -- Method using high-performance liquid chromatography
90.93 65.120ISO/TC 34/SC 10
ISO 6869:2000
Animal feeding stuffs -- Determination of the contents of calcium, copper, iron, magnesium, manganese, potassium, sodium and zinc -- Method using atomic absorption spectrometry
90.93 65.120ISO/TC 34/SC 10
ISO 6870:2002
Animal feeding stuffs -- Qualitative determination of zearalenone
90.93 65.120ISO/TC 34/SC 10
ISO 6882:1981
Asparagus -- Guide to refrigerated transport
90.60 67.080.20ISO/TC 34/SC 14
ISO 6883:2007
Animal and vegetable fats and oils -- Determination of conventional mass per volume (litre weight in air)
90.93 67.200.10ISO/TC 34/SC 11
ISO 6884:2008
Animal and vegetable fats and oils -- Determination of ash
90.93 67.200.10ISO/TC 34/SC 11
ISO 6885:2006
Animal and vegetable fats and oils -- Determination of anisidine value
90.20 67.200.10ISO/TC 34/SC 11
ISO 6886:2006
Animal and vegetable fats and oils -- Determination of oxidative stability (accelerated oxidation test)
90.20 67.200.10ISO/TC 34/SC 11
ISO 6887-1:1999
Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 1: General rules for the preparation of the initial suspension and decimal dilutions
90.92 07.100.30ISO/TC 34/SC 9
ISO 6887-2:2003
Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 2: Specific rules for the preparation of meat and meat products
90.92 07.100.30ISO/TC 34/SC 9
ISO 6887-3:2003
Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 3: Specific rules for the preparation of fish and fishery products
90.92 07.100.30ISO/TC 34/SC 9
ISO 6887-4:2003
Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 4: Specific rules for the preparation of products other than milk and milk products, meat and meat products, and fish and fishery products
90.92 07.100.30ISO/TC 34/SC 9
ISO 6887-4:2003/Cor 1:2004
60.60 07.100.30ISO/TC 34/SC 9
ISO 6887-4:2003/Amd 1:2011
60.60 07.100.30ISO/TC 34/SC 9
ISO 6887-5:2010
Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 5: Specific rules for the preparation of milk and milk products
60.60 07.100.30ISO/TC 34/SC 9
ISO 6887-6:2013
Microbiology of food and animal feed -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 6: Specific rules for the preparation of samples taken at the primary production stage
60.60 07.100.30ISO/TC 34/SC 9
ISO 6888-1:1999
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) -- Part 1: Technique using Baird-Parker agar medium
90.93 07.100.30ISO/TC 34/SC 9
ISO 6888-1:1999/Amd 1:2003
Inclusion of precision data
60.60 07.100.30ISO/TC 34/SC 9
ISO 6888-2:1999
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) -- Part 2: Technique using rabbit plasma fibrinogen agar medium
90.93 07.100.30ISO/TC 34/SC 9
ISO 6888-2:1999/Amd 1:2003
Inclusion of precision data
60.60 07.100.30ISO/TC 34/SC 9
ISO 6888-3:2003
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) -- Part 3: Detection and MPN technique for low numbers
90.92 07.100.30ISO/TC 34/SC 9
ISO 6949:1988
Fruits and vegetables -- Principles and techniques of the controlled atmosphere method of storage
90.93 67.080.01ISO/TC 34/SC 14
ISO 7002:1986
Agricultural food products -- Layout for a standard method of sampling from a lot
90.93 67.040ISO/TC 34
ISO 7088:1981
Fish-meal -- Vocabulary
90.93 01.040.65
65.120
ISO/TC 34/SC 10
ISO 7208:2008 (IDF 22: 2008)
Skimmed milk, whey and buttermilk -- Determination of fat content -- Gravimetric method (Reference method)
90.93 67.100.01ISO/TC 34/SC 5
ISO 7218:2007
Microbiology of food and animal feeding stuffs -- General requirements and guidance for microbiological examinations
90.93 07.100.30ISO/TC 34/SC 9
ISO 7218:2007/Amd 1:2013
60.60 07.100.30ISO/TC 34/SC 9
ISO 7238:2004 (IDF 104:2004)
Butter -- Determination of pH of the serum -- Potentiometric method
90.93 67.100.20ISO/TC 34/SC 5
ISO 7251:2005
Microbiology of food and animal feeding stuffs -- Horizontal method for the detection and enumeration of presumptive Escherichia coli -- Most probable number technique
90.93 07.100.30ISO/TC 34/SC 9
ISO 7301:2011
Rice -- Specification
60.60 67.060ISO/TC 34/SC 4
ISO 7304:1985
Durum wheat semolinas and alimentary pasta -- Estimation of cooking quality of spaghetti by sensory analysis
90.92 67.060ISO/TC 34/SC 4
ISO 7304-2:2008
Alimentary pasta produced from durum wheat semolina -- Estimation of cooking quality by sensory analysis -- Part 2: Routine method
90.93 67.060ISO/TC 34/SC 4
ISO 7305:1998
Milled cereal products -- Determination of fat acidity
90.93 67.060ISO/TC 34/SC 4
ISO 7328:2008 (IDF 116 : 2008)
Milk-based edible ices and ice mixes -- Determination of fat content -- Gravimetric method (Reference method)
90.93 67.100.40ISO/TC 34/SC 5
ISO 7366:1987
Animal and vegetable fats and oils -- Determination of 1-monoglycerides and free glycerol contents
90.93 67.200.10ISO/TC 34/SC 11
ISO 7377:1984
Juniper berries (Juniperus communis Linnaeus) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 7386:1984
Aniseed (Pimpinella anisum Linnaeus) -- Specification
90.20 67.220.10ISO/TC 34/SC 7
ISO 7466:1986
Fruit and vegetable products -- Determination of 5-hydroxymethylfurfural (5-HMF) content
90.93 67.080.01ISO/TC 34/SC 3
ISO 7485:2000
Animal feeding stuffs -- Determination of potassium and sodium contents -- Methods using flame-emission spectrometry
90.93 65.120ISO/TC 34/SC 10
ISO 7513:1990
Instant tea in solid form -- Determination of moisture content (loss in mass at 103 degrees C)
90.93 67.140.10ISO/TC 34/SC 8
ISO 7513:1990/Amd 1:2012
60.60 67.140.10ISO/TC 34/SC 8
ISO 7514:1990
Instant tea in solid form -- Determination of total ash
90.93 67.140.10ISO/TC 34/SC 8
ISO 7516:1984
Instant tea in solid form -- Sampling
90.93 67.140.10ISO/TC 34/SC 8
ISO 7540:2006
Ground paprika (Capsicum annuum L.) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 7541:1989
Ground (powdered) paprika -- Determination of total natural colouring matter content
90.20 67.220.10ISO/TC 34/SC 7
ISO 7542:1984
Ground (powdered) paprika (Capsicum annuum Linnaeus) -- Microscopical examination
90.20 67.220.10ISO/TC 34/SC 7
ISO 7543-1:1994
Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method
90.20 67.220.10ISO/TC 34/SC 7
ISO 7543-2:1993
Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 2: Method using high-performance liquid chromatography
90.20 67.220.10ISO/TC 34/SC 7
ISO 7558:1988
Guide to the prepacking of fruits and vegetables
90.93 67.080.01ISO/TC 34/SC 14
ISO 7560:1995
Cucumbers -- Storage and refrigerated transport
90.93 67.080.20ISO/TC 34/SC 14
ISO 7561:1984
Cultivated mushrooms -- Guide to cold storage and refrigerated transport
90.93 67.080.20ISO/TC 34/SC 14
ISO 7562:1990
Potatoes -- Guidelines for storage in artificially ventilated stores
90.93 67.080.20ISO/TC 34/SC 14
ISO 7563:1998
Fresh fruits and vegetables -- Vocabulary
90.20 67.080.01
01.040.67
ISO/TC 34/SC 14
ISO 7586:1985
Butter -- Determination of water dispersion value
90.99 67.100.20ISO/TC 34/SC 5
ISO 7700-1:2008
Food products -- Checking the performance of moisture meters in use -- Part 1: Moisture meters for cereals
90.93 67.260ISO/TC 34/SC 4
ISO 7700-2:2011
Food products -- Checking the performance of moisture meters in use -- Part 2: Moisture meters for oilseeds
60.60 67.260ISO/TC 34/SC 2
ISO 7701:1994
Dried apples -- Specification and test methods
90.93 67.080.10ISO/TC 34/SC 14
ISO 7702:1995
Dried pears -- Specification and test methods
90.93 67.080.10ISO/TC 34/SC 14
ISO 7702:1995/Cor 1:2001
60.60 67.080.10ISO/TC 34/SC 14
ISO 7703:1995
Dried peaches -- Specification and test methods
90.93 67.080.10ISO/TC 34/SC 14
ISO 7703:1995/Cor 1:2001
60.60 67.080.10ISO/TC 34/SC 14
ISO 7889:2003 (IDF 117: 2003)
Yogurt -- Enumeration of characteristic microorganisms -- Colony-count technique at 37 degrees C
90.60 07.100.30
67.100.99
ISO/TC 34/SC 5
ISO 7907:1987
Carob -- Specification
90.20 67.080.10ISO/TC 34/SC 14
ISO 7908:1991
Dried sweet cherries -- Specification
90.93 67.080.10ISO/TC 34/SC 14
ISO 7910:1991
Dried mulberries -- Specification
90.93 67.080.10ISO/TC 34/SC 14
ISO 7911:1991
Unshelled pine nuts -- Specification
90.93 67.080.10ISO/TC 34/SC 14
ISO 7920:1984
Sweet cherries and sour cherries -- Guide to cold storage and refrigerated transport
90.93 67.080.10ISO/TC 34/SC 14
ISO 7922:1985
Leeks -- Guide to cold storage and refrigerated transport
90.93 67.080.20ISO/TC 34/SC 14
ISO 7925:1999
Dried oregano (Origanum vulgare L.) -- Whole or ground leaves -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 7926:1991
Dehydrated tarragon (Artemisia dracunculus Linnaeus) -- Specification
90.20 67.220.10ISO/TC 34/SC 7
ISO 7927-1:1987
Fennel seed, whole or ground (powdered) -- Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 7928-1:1991
Savory -- Specification -- Part 1: Winter savory (Satureja montana Linnaeus)
90.20 67.220.10ISO/TC 34/SC 7
ISO 7928-2:1991
Savory -- Specification -- Part 2: Summer savory (Satureja hortensis Linnaeus)
90.20 67.220.10ISO/TC 34/SC 7
ISO 7932:2004
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of presumptive Bacillus cereus -- Colony-count technique at 30 degrees C
90.92 07.100.30ISO/TC 34/SC 9
ISO 7937:2004
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of Clostridium perfringens -- Colony-count technique
90.92 07.100.30ISO/TC 34/SC 9
ISO 7952:1994
Fruits, vegetables and derived products -- Determination of copper content -- Method using flame atomic absorption spectrometry
90.93 67.080.01ISO/TC 34/SC 3
ISO 7970:2011
Wheat (Triticum aestivum L.) -- Specification
60.60 67.060ISO/TC 34/SC 4
ISO 7971-1:2009
Cereals -- Determination of bulk density, called mass per hectolitre -- Part 1: Reference method
90.60 67.060ISO/TC 34/SC 4
ISO 7971-2:2009
Cereals -- Determination of bulk density, called mass per hectolitre -- Part 2: Method of traceability for measuring instruments through reference to the international standard instrument
90.60 67.060ISO/TC 34/SC 4
ISO 7971-3:2009
Cereals -- Determination of bulk density, called mass per hectolitre -- Part 3: Routine method
90.60 67.060ISO/TC 34/SC 4
ISO 7973:1992
Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph
90.93 67.060ISO/TC 34/SC 4
ISO 8069:2005 (IDF 69: 2005)
Dried milk -- Determination of content of lactic acid and lactates
90.93 67.100.10ISO/TC 34/SC 5
ISO 8070:2007 (IDF 119: 2007)
Milk and milk products -- Determination of calcium, sodium, potassium and magnesium contents -- Atomic absorption spectrometric method
90.93 67.100.10ISO/TC 34/SC 5
ISO 8086:2004 (IDF 121: 2004)
Dairy plant -- Hygiene conditions -- General guidance on inspection and sampling procedures
90.93 67.020ISO/TC 34/SC 5
ISO 8128-1:1993
Apple juice, apple juice concentrates and drinks containing apple juice -- Determination of patulin content -- Part 1: Method using high-performance liquid chromatography
90.93 67.160.20ISO/TC 34/SC 3
ISO 8128-2:1993
Apple juice, apple juice concentrates and drinks containing apple juice -- Determination of patulin content -- Part 2: Method using thin-layer chromatography
90.93 67.160.20ISO/TC 34/SC 3
ISO 8156:2005 (IDF 129: 2005)
Dried milk and dried milk products -- Determination of insolubility index
90.60 67.100.10ISO/TC 34/SC 5
ISO 8196-1:2009 (IDF 128-1: 2009)
Milk -- Definition and evaluation of the overall accuracy of alternative methods of milk analysis -- Part 1: Analytical attributes of alternative methods
60.60 67.100.10ISO/TC 34/SC 5
ISO 8196-2:2009 (IDF 128-2: 2009)
Milk -- Definition and evaluation of the overall accuracy of alternative methods of milk analysis -- Part 2: Calibration and quality control in the dairy laboratory
60.60 67.100.10ISO/TC 34/SC 5
ISO 8196-3:2009 (IDF 128-3: 2009)
Milk -- Definition and evaluation of the overall accuracy of alternative methods of milk analysis -- Part 3: Protocol for the evaluation and validation of alternative quantitative methods of milk analysis
60.60 67.100.10ISO/TC 34/SC 5
ISO 8197:1988
Milk and milk products -- Sampling -- Inspection by variables
90.93 67.100.01ISO/TC 34/SC 5
ISO 8260:2008 (IDF 130: 2008)
Milk and milk products -- Determination of organochlorine pesticides and polychlorobiphenyls -- Method using capillary gas-liquid chromatography with electron-capture detection
90.93 67.100.01ISO/TC 34/SC 5
ISO 8262-1:2005 (IDF 124-1: 2005)
Milk products and milk-based foods -- Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) -- Part 1: Infant foods
90.60 67.100.01ISO/TC 34/SC 5
ISO 8262-2:2005 (IDF 124-2: 2005)
Milk products and milk-based foods -- Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) -- Part 2: Edible ices and ice-mixes
90.60 67.100.01ISO/TC 34/SC 5
ISO 8262-3:2005 (IDF 124-3: 2005)
Milk products and milk-based foods -- Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) -- Part 3: Special cases
90.60 67.100.01ISO/TC 34/SC 5
ISO 8292-1:2008
Animal and vegetable fats and oils -- Determination of solid fat content by pulsed NMR -- Part 1: Direct method
90.93 67.200.10ISO/TC 34/SC 11
ISO 8292-2:2008
Animal and vegetable fats and oils -- Determination of solid fat content by pulsed NMR -- Part 2: Indirect method
90.93 67.200.10ISO/TC 34/SC 11
ISO 8294:1994
Animal and vegetable fats and oils -- Determination of copper, iron and nickel contents -- Graphite furnace atomic absorption method
90.93 67.200.10ISO/TC 34/SC 11
ISO 8381:2008 (IDF 123: 2008)
Milk-based infant foods -- Determination of fat content -- Gravimetric method (Reference method)
90.93 67.100.99ISO/TC 34/SC 5
ISO 8420:2002
Animal and vegetable fats and oils -- Determination of content of polar compounds
90.93 67.200.10ISO/TC 34/SC 11
ISO 8420:2002/Cor 1:2004
60.60 67.200.10ISO/TC 34/SC 11
ISO 8455:2011
Green coffee -- Guidelines for storage and transport
60.60 67.140.20ISO/TC 34/SC 15
ISO 8460:1987
Instant coffee -- Determination of free-flow and compacted bulk densities
90.20 67.140.20ISO/TC 34/SC 15
ISO 8534:2008
Animal and vegetable fats and oils -- Determination of water content -- Karl Fischer method (pyridine free)
90.93 67.200.10ISO/TC 34/SC 11
ISO 8552:2004 (IDF 132: 2004)
Milk -- Estimation of psychrotrophic microorganisms -- Colony-count technique at 21 degrees C (Rapid method)
90.93 07.100.30ISO/TC 34/SC 5
ISO 8553:2004 (IDF 131: 2004)
Milk -- Enumeration of microorganisms -- Plate-loop technique at 30 degrees C
90.93 07.100.30ISO/TC 34/SC 5
ISO 8586:2012
Sensory analysis -- General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
60.60 67.240
03.100.30
ISO/TC 34/SC 12
ISO 8587:2006
Sensory analysis -- Methodology -- Ranking
90.93 67.240ISO/TC 34/SC 12
ISO 8587:2006/Amd 1:2013
60.60 67.240ISO/TC 34/SC 12
ISO 8588:1987
Sensory analysis -- Methodology -- "A" - "not A" test
90.92 67.240ISO/TC 34/SC 12
ISO 8589:2007
Sensory analysis -- General guidance for the design of test rooms
90.93 67.240ISO/TC 34/SC 12
ISO 8589:2007/Amd 1:2014
60.60 67.240ISO/TC 34/SC 12
ISO 8607:2003
Artificial insemination of animals -- Frozen semen of breeding bulls -- Enumeration of living aerobic microorganisms
90.93 65.020.30ISO/TC 34
ISO 8607:2003/Amd 1:2011
60.60 65.020.30ISO/TC 34
ISO 8682:1987
Apples -- Storage in controlled atmospheres
90.93 67.080.10ISO/TC 34/SC 14
ISO 8683:1988
Lettuce -- Guide to precooling and refrigerated transport
90.93 67.080.20ISO/TC 34/SC 14
ISO 8851-1:2004 (IDF 191-1: 2004)
Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 1: Determination of moisture content
90.93 67.100.20ISO/TC 34/SC 5
ISO 8851-2:2004 (IDF 191-2: 2004)
Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 2: Determination of non-fat solids content
90.93 67.100.20ISO/TC 34/SC 5
ISO 8851-3:2004 (IDF 191-3: 2004)
Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 3: Calculation of fat content
90.93 67.100.20ISO/TC 34/SC 5
ISO 8870:2006 (IDF 83: 2006)
Milk and milk-based products -- Detection of thermonuclease produced by coagulase-positive staphylococci
90.93 67.100.01ISO/TC 34/SC 5
ISO 8892:1987
Oilseed residues -- Determination of total residual hexane
90.93 67.200.20ISO/TC 34/SC 2
ISO 8967:2005 (IDF 134: 2005)
Dried milk and dried milk products -- Determination of bulk density
90.60 67.100.10ISO/TC 34/SC 5
ISO 8968-1:2014 (IDF 20-1:2014)
Milk and milk products -- Determination of nitrogen content -- Part 1: Kjeldahl principle and crude protein calculation
60.60 67.100.10ISO/TC 34/SC 5
ISO 8968-3:2004 (IDF 20-3: 2004)
Milk -- Determination of nitrogen content -- Part 3: Block-digestion method (Semi-micro rapid routine method)
90.93 67.100.10ISO/TC 34/SC 5
ISO 8968-3:2004/Cor 1:2011
60.60 67.100.10ISO/TC 34/SC 5
ISO 8968-4:2001 (IDF 20-4: 2001)
Milk -- Determination of nitrogen content -- Part 4: Determination of non-protein-nitrogen content
90.92 67.100.10ISO/TC 34/SC 5
ISO 8968-4:2001/Cor 1
60.60 67.100.10ISO/TC 34/SC 5
ISO 8968-5:2001 (IDF 20-5: 2001)
Milk -- Determination of nitrogen content -- Part 5: Determination of protein-nitrogen content
90.92 67.100.10ISO/TC 34/SC 5
ISO 8981:1993
Wheat -- Identification of varieties by electrophoresis
90.93 67.060ISO/TC 34/SC 4
ISO 9116:2004
Green coffee -- Guidelines on methods of specification
90.20 67.140.20ISO/TC 34/SC 15
ISO 9167-1:1992
Rapeseed -- Determination of glucosinolates content -- Part 1: Method using high-performance liquid chromatography
90.93 67.200.20ISO/TC 34/SC 2
ISO 9167-1:1992/Amd 1:2013
60.60 67.200.20ISO/TC 34/SC 2
ISO 9231:2008 (IDF 139: 2008)
Milk and milk products -- Determination of the benzoic and sorbic acid contents
90.93 67.100.01ISO/TC 34/SC 5
ISO 9232:2003 (IDF 146: 2003)
Yogurt -- Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)
90.60 07.100.30ISO/TC 34/SC 5
ISO 9233-1:2007 (IDF 140-1: 2007)
Cheese, cheese rind and processed cheese -- Determination of natamycin content -- Part 1: Molecular absorption spectrometric method for cheese rind
90.93 67.100.30ISO/TC 34/SC 5
ISO 9233-1:2007/Amd 1:2012 (IDF 140-1)
60.60 67.100.30ISO/TC 34/SC 5
ISO 9233-2:2007 (IDF 140-2: 2007)
Cheese, cheese rind and processed cheese -- Determination of natamycin content -- Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
90.93 67.100.30ISO/TC 34/SC 5
ISO 9233-2:2007/Amd 1:2012 (IDF 140-2)
60.60 67.100.30ISO/TC 34/SC 5
ISO 9289:1991
Oilseed residues -- Determination of free residual hexane
90.93 67.200.20ISO/TC 34/SC 2
ISO 9376:1988
Early potatoes -- Guide to cooling and refrigerated transport
90.93 67.080.20ISO/TC 34/SC 14
ISO 9526:1990
Fruits, vegetables and derived products -- Determination of iron content by flame atomic absorption spectrometry
90.93 67.080.01ISO/TC 34/SC 3
ISO 9622:2013 (IDF 141)
Milk and liquid milk products -- Guidelines for the application of mid-infrared spectrometry
60.60 67.100.10ISO/TC 34/SC 5
ISO 9648:1988
Sorghum -- Determination of tannin content
90.60 67.060ISO/TC 34/SC 4
ISO 9719:1995
Root vegetables -- Cold storage and refrigerated transport
90.93 67.080.20ISO/TC 34/SC 14
ISO 9768:1994
Tea -- Determination of water extract
90.93 67.140.10ISO/TC 34/SC 8
ISO 9768:1994/Cor 1:1998
60.60 67.140.10ISO/TC 34/SC 8
ISO 9831:1998
Animal feeding stuffs, animal products, and faeces or urine -- Determination of gross calorific value -- Bomb calorimeter method
90.93 65.120ISO/TC 34/SC 10
ISO 9832:2002
Animal and vegetable fats and oils -- Determination of residual technical hexane content
90.93 67.200.10ISO/TC 34/SC 11
ISO 9833:1993
Melons -- Cold storage and refrigerated transport
90.20 67.080.10ISO/TC 34/SC 14
ISO 9874:2006 (IDF 42: 2006)
Milk -- Determination of total phosphorus content -- Method using molecular absorption spectrometry
90.20 67.100.10ISO/TC 34/SC 5
ISO 9874:2006/Cor 1:2007
60.60 67.100.10ISO/TC 34/SC 5
ISO 9884-1:1994
Tea sacks -- Specification -- Part 1: Reference sack for palletized and containerized transport of tea
90.93 55.080
67.140.10
ISO/TC 34/SC 8
ISO 9884-2:1999
Tea sacks -- Specification -- Part 2: Performance specification for sacks for palletized and containerized transport of tea
90.93 55.080
67.140.10
ISO/TC 34/SC 8
ISO 9930:1993
Green beans -- Storage and refrigerated transport
90.20 67.080.20ISO/TC 34/SC 14
ISO 9936:2006
Animal and vegetable fats and oils -- Determination of tocopherol and tocotrienol contents by high-performance liquid chromatography
90.20 67.200.10ISO/TC 34/SC 11
ISO 9936:2006/Amd 1:2011
Updating of reagents and confirmation of statistical data validity
60.60 67.200.10ISO/TC 34/SC 11
ISO 9936:2006/Cor 1:2008
60.60 67.200.10ISO/TC 34/SC 11
ISO/TS 9941:2005 (IDF/RM 160: 2005)
Milk and canned evaporated milk -- Determination of tin content -- Spectrometric method
90.93 67.100.10ISO/TC 34/SC 5
ISO 10272-1:2006
Microbiology of food and animal feeding stuffs -- Horizontal method for detection and enumeration of Campylobacter spp. -- Part 1: Detection method
90.92 07.100.30ISO/TC 34/SC 9
ISO/TS 10272-2:2006
Microbiology of food and animal feeding stuffs -- Horizontal method for detection and enumeration of Campylobacter spp. -- Part 2: Colony-count technique
90.92 07.100.30ISO/TC 34/SC 9
ISO 10273:2003
Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of presumptive pathogenic Yersinia enterocolitica
90.92 07.100.30ISO/TC 34/SC 9
ISO 10399:2004
Sensory analysis -- Methodology -- Duo-trio test
90.93 67.240ISO/TC 34/SC 12
ISO 10470:2004
Green coffee -- Defect reference chart
90.93 67.140.20ISO/TC 34/SC 15
ISO 10519:1997
Rapeseed -- Determination of chlorophyll content -- Spectrometric method
90.92 67.200.20ISO/TC 34/SC 2
ISO 10539:2002
Animal and vegetable fats and oils -- Determination of alkalinity
90.93 67.200.10ISO/TC 34/SC 11
ISO 10540-1:2003
Animal and vegetable fats and oils -- Determination of phosphorus content -- Part 1: Colorimetric method
90.93 67.200.10ISO/TC 34/SC 11
ISO 10540-2:2003
Animal and vegetable fats and oils -- Determination of phosphorus content -- Part 2: Method using graphite furnace atomic absorption spectrometry
90.93 67.200.10ISO/TC 34/SC 11
ISO 10540-3:2002
Animal and vegetable fats and oils -- Determination of phosphorus content -- Part 3: Method using inductively coupled plasma (ICP) optical emission spectroscopy
90.93 67.200.10ISO/TC 34/SC 11
ISO 10565:1998
Oilseeds -- Simultaneous determination of oil and water contents -- Method using pulsed nuclear magnetic resonance spectrometry
90.93 67.200.20ISO/TC 34/SC 2
ISO 10620:1995
Dried sweet marjoram (Origanum majorana L.) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 10621:1997
Dehydrated green pepper (Piper nigrum L.) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 10622:1997
Large cardamom (Amomum subulatum Roxb.), as capsules and seeds -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 10632:2000
Oilseed residues -- Simultaneous determination of oil and water contents -- Method using pulsed nuclear magnetic resonance spectroscopy
90.93 67.200.20ISO/TC 34/SC 2
ISO 10633-1:1995
Oilseed residues -- Determination of glucosinolates content -- Part 1: Method using high-performance liquid chromatography
90.93 67.200.20ISO/TC 34/SC 2
ISO 10727:2002
Tea and instant tea in solid form -- Determination of caffeine content -- Method using high-performance liquid chromatography
90.93 67.140.10ISO/TC 34/SC 8
ISO 10932:2010 (IDF 223:2010)
Milk and milk products -- Determination of the minimal inhibitory concentration (MIC) of antibiotics applicable to bifidobacteria and non-enterococcal lactic acid bacteria (LAB)
60.60 67.100.01ISO/TC 34/SC 5
ISO 11027:1993
Pepper and pepper oleoresins -- Determination of piperine content -- Method using high-performance liquid chromatography
90.20 67.220.10ISO/TC 34/SC 7
ISO 11035:1994
Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
90.93 67.240ISO/TC 34/SC 12
ISO 11036:1994
Sensory analysis -- Methodology -- Texture profile
90.93 67.240ISO/TC 34/SC 12
ISO 11037:2011
Sensory analysis -- Guidelines for sensory assessment of the colour of products
60.60 67.240ISO/TC 34/SC 12
ISO 11050:1993
Wheat flour and durum wheat semolina -- Determination of impurities of animal origin
90.93 67.060ISO/TC 34/SC 4
ISO 11051:1994
Durum wheat (Triticum durum Desf.) -- Specification
90.60 67.060ISO/TC 34/SC 4
ISO 11052:1994
Durum wheat flour and semolina -- Determination of yellow pigment content
90.60 67.060ISO/TC 34/SC 4
ISO 11053:2009
Vegetable fats and oils -- Determination of cocoa butter equivalents in milk chocolate
90.20 67.200.10
67.190
ISO/TC 34/SC 11
ISO 11056:1999
Sensory analysis -- Methodology -- Magnitude estimation method
90.93 67.240ISO/TC 34/SC 12
ISO 11056:1999/Amd 1:2013
60.60 67.240ISO/TC 34/SC 12
ISO/TS 11059:2009 (IDF/RM 225: 2009)
Milk and milk products -- Method for the enumeration of Pseudomonas spp.
90.93 67.100.01ISO/TC 34/SC 5
ISO 11085:2008
Cereals, cereals-based products and animal feeding stuffs -- Determination of crude fat and total fat content by the Randall extraction method
90.92 67.060ISO/TC 34/SC 4
ISO 11132:2012
Sensory analysis -- Methodology -- Guidelines for monitoring the performance of a quantitative sensory panel
60.60 67.240ISO/TC 34/SC 12
ISO 11133:2014
Microbiology of food, animal feed and water -- Preparation, production, storage and performance testing of culture media
60.60 07.100.30ISO/TC 34/SC 9
ISO 11162:2001
Peppercorns (Piper nigrum L.) in brine -- Specification and test methods
90.93 67.220.10ISO/TC 34/SC 7
ISO 11163:1995
Dried sweet basil (Ocimum basilicum L.) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 11164:1995
Dried rosemary (Rosmarinus officinalis L.) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 11165:1995
Dried sage (Salvia officinalis L.) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 11178:1995
Star anise (Illicium verum Hook. f.) -- Specification
90.93 67.220.10ISO/TC 34/SC 7
ISO 11285:2004 (IDF 175: 2004)
Milk -- Determination of lactulose content -- Enzymatic method
90.93 67.100.10ISO/TC 34/SC 5
ISO 11286:2004
Tea -- Classification of grades by particle size analysis
90.93 67.140.10ISO/TC 34/SC 8
ISO 11287:2011
Green tea -- Definition and basic requirements
60.60 67.140.10ISO/TC 34/SC 8
ISO 11289:1993
Heat-processed foods in hermetically sealed containers -- Determination of pH
90.93 67.050ISO/TC 34/SC 9
ISO 11290-1:1996
Microbiology of food and animal feeding stuffs -- Horizontal method for the detection and enumeration of Listeria monocytogenes -- Part 1: Detection method
90.92 07.100.30ISO/TC 34/SC 9
ISO 11290-1:1996/Amd 1:2004
Modification of the isolation media and the haemolysis test, and inclusion of precision data
60.60 07.100.30ISO/TC 34/SC 9
ISO 11290-2:1998
Microbiology of food and animal feeding stuffs -- Horizontal method for the detection and enumeration of Listeria monocytogenes -- Part 2: Enumeration method
90.92 07.100.30ISO/TC 34/SC 9
ISO 11290-2:1998/Amd 1:2004
Modification of the enumeration medium
60.60 07.100.30ISO/TC 34/SC 9
ISO 11292:1995
Instant coffee -- Determination of free and total carbohydrate contents -- Method using high-performance anion-exchange chromatography
90.93 67.140.20ISO/TC 34/SC 15
ISO 11294:1994
Roasted ground coffee -- Determination of moisture content -- Method by determination of loss in mass at 103 degrees C (Routine method)
90.93 67.140.20ISO/TC 34/SC 15
ISO 11701:2009
Vegetable fats and oils -- Determination of phospholipids content in lecithins by HPLC using a light-scattering detector
60.60 67.200.10ISO/TC 34/SC 11
ISO 11702:2009
Animal and vegetable fats and oils -- Enzymatic determination of total sterols content
60.60 67.200.10ISO/TC 34/SC 11
ISO 11746:2012
Rice -- Determination of biometric characteristics of kernels
60.60 67.060ISO/TC 34/SC 4
ISO 11747:2012
Rice -- Determination of rice kernel resistance to extrusion after cooking
60.60 67.060ISO/TC 34/SC 4
ISO 11813:2010 (IDF 156:2010)
Milk and milk products -- Determination of zinc content -- Flame atomic absorption spectrometric method
60.60 67.100.01ISO/TC 34/SC 5
ISO 11814:2002 (IDF 162: 2002)
Dried milk -- Assessment of heat treatment intensity -- Method using high-performance liquid chromatography
90.93 67.100.10ISO/TC 34/SC 5
ISO 11815:2007 (IDF 157: 2007)
Milk -- Determination of total milk-clotting activity of bovine rennets
90.93 67.100.10ISO/TC 34/SC 5
ISO 11816-1:2013 (IDF 155-1)
Milk and milk products -- Determination of alkaline phosphatase activity -- Part 1: Fluorimetric method for milk and milk-based drinks
60.60 67.100.10ISO/TC 34/SC 5
ISO 11816-2:2003 (IDF 155-2: 2003)
Milk and milk products -- Determination of alkaline phosphatase activity -- Part 2: Fluorometric method for cheese
90.92 67.100.30ISO/TC 34/SC 5
ISO 11817:1994
Roasted ground coffee -- Determination of moisture content -- Karl Fischer method (Reference method)
90.93 67.140.20ISO/TC 34/SC 15
ISO 11865:2009 (IDF 174:2009)
Instant whole milk powder -- Determination of white flecks number
90.20 67.100.10ISO/TC 34/SC 5
ISO 11866-1:2005 (IDF 170-1: 2005)
Milk and milk products -- Enumeration of presumptive Escherichia coli -- Part 1: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG)
90.60 67.100.01
07.100.30
ISO/TC 34/SC 5
ISO 11866-2:2005 (IDF 170-2: 2005)
Milk and milk products -- Enumeration of presumptive Escherichia coli -- Part 2: Colony-count technique at 44 degrees C using membranes
90.60 67.100.01
07.100.30
ISO/TC 34/SC 5
ISO 11868:2007 (IDF 147: 2007)
Heat-treated milk -- Determination of lactulose content -- Method using high-performance liquid chromatography
90.93 67.100.10ISO/TC 34/SC 5
ISO/TS 11869:2012 (IDF 150)
Fermented milks -- Determination of titratable acidity -- Potentiometric method
60.60 67.100.99ISO/TC 34/SC 5
ISO 11870:2009 (IDF 152:2009)
Milk and milk products -- Determination of fat content -- General guidance on the use of butyrometric methods
90.20 67.100.01ISO/TC 34/SC 5
ISO 12078:2006 (IDF 159: 2006)
Anhydrous milk fat -- Determination of sterol composition by gas liquid chromatography (Reference method)
90.20 67.100.01ISO/TC 34/SC 5
ISO 12080-1:2009 (IDF 142-1:2009)
Dried skimmed milk -- Determination of vitamin A content -- Part 1: Colorimetric method
90.20 67.100.10ISO/TC 34/SC 5
ISO 12080-2:2009 (IDF 142-2:2009)
Dried skimmed milk -- Determination of vitamin A content -- Part 2: Method using high-performance liquid chromatography
90.20 67.100.10ISO/TC 34/SC 5
ISO 12081:2010 (IDF 36:2010)
Milk -- Determination of calcium content -- Titrimetric method
60.60 67.100.10ISO/TC 34/SC 5
ISO 12082:2006 (IDF 52: 2006)
Processed cheese and processed cheese products -- Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
90.60 67.100.30ISO/TC 34/SC 5
ISO 12099:2010
Animal feeding stuffs, cereals and milled cereal products -- Guidelines for the application of near infrared spectrometry
90.93 65.120ISO/TC 34/SC 10
ISO 12193:2004
Animal and vegetable fats and oils -- Determination of lead by direct graphite furnace atomic absorption spectroscopy
90.93 67.200.10ISO/TC 34/SC 11
ISO 12228:1999
Animal and vegetable fats and oils -- Determination of individual and total sterols contents -- Gas chromatographic method
90.92 67.200.10ISO/TC 34/SC 11
ISO 12228-1:2014
Determination of individual and total sterols contents -- Gas chromatographic method -- Part 1: Animal and vegetable fats and oils
60.60 67.200.10ISO/TC 34/SC 11
ISO/TR 12591:2013
White tea -- Definition
60.60 67.140.10ISO/TC 34/SC 8
ISO 12779:2011 (IDF 227)
Lactose -- Determination of water content -- Karl Fischer method
60.60 67.100.99ISO/TC 34/SC 5
ISO 12871:2010
Olive oils and olive-pomace oils -- Determination of aliphatic alcohols content by capillary gas chromatography
60.60 67.200.10ISO/TC 34/SC 11
ISO 12872:2010
Olive oils and olive-pomace oils -- Determination of the 2-glyceryl monopalmitate content
60.60 67.200.10ISO/TC 34/SC 11
ISO 12873:2010
Olive oils and olive-pomace oils -- Determination of wax content by capillary gas chromatography
60.60 67.200.10ISO/TC 34/SC 11
ISO 12966-2:2011
Animal and vegetable fats and oils -- Gas chromatography of fatty acid methyl esters -- Part 2: Preparation of methyl esters of fatty acids
60.60 67.200.10ISO/TC 34/SC 11
ISO 12966-3:2009
Animal and vegetable fats and oils -- Gas chromatography of fatty acid methyl esters -- Part 3: Preparation of methyl esters using trimethylsulfonium hydroxide (TMSH)
60.60 67.200.10ISO/TC 34/SC 11
ISO 13082:2011 (IDF 218)
Milk and milk products -- Determination of the lipase activity of pregastric lipase preparation
60.60 67.100.01ISO/TC 34/SC 5
ISO/TS 13136:2012
Microbiology of food and animal feed -- Real-time polymerase chain reaction (PCR)-based method for the detection of food-borne pathogens -- Horizontal method for the detection of Shiga toxin-producing Escherichia coli (STEC) and the determination of O157, O111, O26, O103 and O145 serogroups
60.60 07.100.30ISO/TC 34/SC 9
ISO 13299:2003
Sensory analysis -- Methodology -- General guidance for establishing a sensory profile
90.92 67.240ISO/TC 34/SC 12
ISO 13300-1:2006
Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 1: Staff responsibilities
90.93 67.240
03.100.30
ISO/TC 34/SC 12
ISO 13300-2:2006
Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 2: Recruitment and training of panel leaders
90.93 67.240
03.100.30
ISO/TC 34/SC 12
ISO 13301:2002
Sensory analysis -- Methodology -- General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
90.60 67.240ISO/TC 34/SC 12
ISO 13302:2003
Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging
90.93 67.240ISO/TC 34/SC 12
ISO 13307:2013
Microbiology of food and animal feed -- Primary production stage -- Sampling techniques
60.60 07.100.30ISO/TC 34/SC 9
ISO 13366-1:2008 (IDF 148-1: 2008)
Milk -- Enumeration of somatic cells -- Part 1: Microscopic method (Reference method)
90.93 67.100.10ISO/TC 34/SC 5
ISO 13366-1:2008/Cor 1:2009
60.60 67.100.10ISO/TC 34/SC 5
ISO 13366-2:2006 (IDF 148-2: 2006)
Milk -- Enumeration of somatic cells -- Part 2: Guidance on the operation of fluoro-opto-electronic counters
90.93 67.100.10ISO/TC 34/SC 5
ISO 13493:1998
Meat and meat products -- Determination of chloramphenicol content -- Method using liquid chromatography
90.60 67.120.10ISO/TC 34/SC 6
ISO 13495:2013
Foodstuffs -- Principles of selection and criteria of validation for varietal identification methods using specific nucleic acid
60.60 67.050ISO/TC 34/SC 16
ISO 13496:2000
Meat and meat products -- Detection of colouring agents -- Method using thin-layer chromatography
90.60 67.120.10ISO/TC 34/SC 6
ISO 13559:2002 (IDF 153: 2002)
Butter, fermented milks and fresh cheese -- Enumeration of contaminating microorganisms -- Colony-count technique at 30 degrees C
90.93 07.100.30ISO/TC 34/SC 5
ISO 13580:2005 (IDF 151: 2005)
Yogurt -- Determination of total solids content (Reference method)
90.93 67.100.99ISO/TC 34/SC 5
ISO 13685:1997
Ginger and its oleoresins -- Determination of the main pungent components (gingerols and shogaols) -- Method using high-performance liquid chromatography
90.93 67.220.10ISO/TC 34/SC 7
ISO 13720:2010
Meat and meat products -- Enumeration of presumptive Pseudomonas spp.
60.60 67.120.10
07.100.30
ISO/TC 34/SC 9
ISO 13722:1996
Meat and meat products -- Enumeration of Brochothrix thermosphacta -- Colony-count technique
90.93 07.100.30ISO/TC 34/SC 9
ISO 13730:1996
Meat and meat products -- Determination of total phosphorus content -- Spectrometric method
90.60 67.120.10ISO/TC 34/SC 6
ISO 13875:2005 (IDF 178: 2005)
Liquid milk -- Determination of acid-soluble beta-lactoglobulin content -- Reverse-phase HPLC method
90.60 67.100.10ISO/TC 34/SC 5
ISO 13884:2003
Animal and vegetable fats and oils -- Determination of isolated trans isomers by infrared spectrometry
90.93 67.200.10ISO/TC 34/SC 11
ISO 13903:2005
Animal feeding stuffs -- Determination of amino acids content
90.60 65.120ISO/TC 34/SC 10
ISO 13904:2005
Animal feeding stuffs -- Determination of tryptophan content
90.92 65.120ISO/TC 34/SC 10
ISO 13906:2008
Animal feeding stuffs -- Determination of acid detergent fibre (ADF) and acid detergent lignin (ADL) contents
90.93 65.120ISO/TC 34/SC 10
ISO 13965:1998
Meat and meat products -- Determination of starch and glucose contents -- Enzymatic method
90.60 67.120.10ISO/TC 34/SC 6
ISO 13969:2003 (IDF 183: 2003)
Milk and milk products -- Guidelines for a standardized description of microbial inhibitor tests
90.93 07.100.30ISO/TC 34/SC 5
ISO 14156:2001 (IDF 172: 2001)
Milk and milk products -- Extraction methods for lipids and liposoluble compounds
90.93 67.100.01ISO/TC 34/SC 5
ISO 14156:2001/Amd 1:2007 (IDF 172)
60.60 67.100.01ISO/TC 34/SC 5
ISO 14181:2000
Animal feeding stuffs -- Determination of residues of organochlorine pesticides -- Gas chromatographic method
90.93 65.120ISO/TC 34/SC 10
ISO 14182:1999
Animal feeding stuffs -- Determination of residues of organophosphorus pesticides -- Gas chromatographic method
90.93 65.120ISO/TC 34/SC 10
ISO 14183:2005
Animal feeding stuffs -- Determination of monensin, narasin and salinomycin contents -- Liquid chromatographic method using post-column derivatization
90.60 65.120ISO/TC 34/SC 10
ISO 14183:2005/Cor 1:2010
60.60 65.120ISO/TC 34/SC 10
ISO 14244:2014
Oilseed meals -- Determination of soluble proteins in potassium hydroxide solution
60.60 67.200.20ISO/TC 34/SC 2
ISO 14377:2002 (IDF 168: 2002)
Canned evaporated milk -- Determination of tin content -- Method using graphite furnace atomic absorption spectrometry
90.93 67.100.10ISO/TC 34/SC 5
ISO 14378:2009 (IDF 167)
Milk and dried milk -- Determination of iodide content -- Method using high-performance liquid chromatography
90.20 67.100.10ISO/TC 34/SC 5
ISO 14461-1:2005 (IDF 169-1: 2005)
Milk and milk products -- Quality control in microbiological laboratories -- Part 1: Analyst performance assessment for colony counts
90.60 07.100.30ISO/TC 34/SC 5
ISO 14461-2:2005 (IDF 169-2: 2005)
Milk and milk products -- Quality control in microbiological laboratories -- Part 2: Determination of the reliability of colony counts of parallel plates and subsequent dilution steps
90.60 07.100.30ISO/TC 34/SC 5
ISO 14470:2011
Food irradiation -- Requirements for the development, validation and routine control of the process of irradiation using ionizing radiation for the treatment of food
60.60 67.020ISO/TC 34
ISO 14501:2007 (IDF 171: 2007)
Milk and milk powder -- Determination of aflatoxin M1 content -- Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography
90.93 67.100.10ISO/TC 34/SC 5
ISO 14502-1:2005
Determination of substances characteristic of green and black tea -- Part 1: Content of total polyphenols in tea -- Colorimetric method using Folin-Ciocalteu reagent
90.93 67.140.10ISO/TC 34/SC 8
ISO 14502-1:2005/Cor 1:2006
60.60 67.140.10ISO/TC 34/SC 8
ISO 14502-2:2005
Determination of substances characteristic of green and black tea -- Part 2: Content of catechins in green tea -- Method using high-performance liquid chromatography
90.93 67.140.10ISO/TC 34/SC 8
ISO 14502-2:2005/Cor 1:2006
60.60 67.140.10ISO/TC 34/SC 8
ISO 14565:2000
Animal feeding stuffs -- Determination of vitamin A content -- Method using high-performance liquid chromatography
90.93 65.120ISO/TC 34/SC 10
ISO 14637:2004 (IDF 195: 2004)
Milk -- Determination of urea content -- Enzymatic method using difference in pH (Reference method)
90.93 67.100.10ISO/TC 34/SC 5
ISO 14673-1:2004 (IDF 189-1: 2004)
Milk and milk products -- Determination of nitrate and nitrite contents -- Part 1: Method using cadmium reduction and spectrometry
90.93 67.100.01ISO/TC 34/SC 5
ISO 14673-2:2004 (IDF 189-2: 2004)
Milk and milk products -- Determination of nitrate and nitrite contents -- Part 2: Method using segmented flow analysis (Routine method)
90.93 67.100.01ISO/TC 34/SC 5
ISO 14673-3:2004 (IDF 189-3: 2004)
Milk and milk products -- Determination of nitrate and nitrite contents -- Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method)
90.93 67.100.01ISO/TC 34/SC 5
ISO 14674:2005 (IDF 190: 2005)
Milk and milk powder -- Determination of aflatoxin M1 content -- Clean-up by immunoaffinity chromatography and determination by thin-layer chromatography
90.60 67.100.10ISO/TC 34/SC 5
ISO 14675:2003 (IDF 186: 2003)
Milk and milk products -- Guidelines for a standardized description of competitive enzyme immunoassays -- Determination of aflatoxin M1 content
90.93 67.100.10ISO/TC 34/SC 5
ISO 14718:1998
Animal feeding stuffs -- Determination of aflatoxin B1 content of mixed feeding stuffs -- Method using high-performance liquid chromatography
90.60 65.120ISO/TC 34/SC 10
ISO 14797:1999
Animal feeding stuffs -- Determination of furazolidone content -- Method using high-performance liquid chromatography
90.93 65.120ISO/TC 34/SC 10
ISO 14864:1998
Rice -- Evaluation of gelatinization time of kernels during cooking
90.93 67.060ISO/TC 34/SC 4
ISO 14891:2002 (IDF 185: 2002)
Milk and milk products -- Determination of nitrogen content -- Routine method using combustion according to the Dumas principle
90.93 67.100.01ISO/TC 34/SC 5
ISO 14892:2002 (IDF 177: 2002)
Dried skimmed milk -- Determination of vitamin D content using high-performance liquid chromatography
90.93 67.100.10ISO/TC 34/SC 5
ISO 14902:2001
Animal feeding stuffs -- Determination of trypsin inhibitor activity of soya products
90.93 65.120ISO/TC 34/SC 10
ISO 14939:2001
Animal feeding stuffs -- Determination of carbadox content -- Method using high-performance liquid chromatography
90.93 65.120ISO/TC 34/SC 10
ISO 15141-1:1998
Foodstuffs -- Determination of ochratoxin A in cereals and cereal products -- Part 1: High performance liquid chromatographic method with silica gel clean up
90.92 67.060ISO/TC 34/SC 4
ISO 15141-2:1998
Foodstuffs -- Determination of ochratoxin A in cereals and cereal products -- Part 2: High performance liquid chromatographic method with bicarbonate clean up
90.92 67.060ISO/TC 34/SC 4
ISO 15163:2012 (IDF 110)
Milk and milk products -- Calf rennet and adult bovine rennet -- Determination by chromatography of chymosin and bovine pepsin contents
60.60 67.100.01ISO/TC 34/SC 5
ISO 15174:2012 (IDF 176)
Milk and milk products -- Microbial coagulants -- Determination of total milk-clotting activity
60.60 07.100.30
67.100.10
ISO/TC 34/SC 5
ISO 15213:2003
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of sulfite-reducing bacteria growing under anaerobic conditions
90.92 07.100.30ISO/TC 34/SC 9
ISO 15214:1998
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of mesophilic lactic acid bacteria -- Colony-count technique at 30 degrees C
90.93 07.100.30ISO/TC 34/SC 9
ISO/TS 15216-1:2013
Microbiology of food and animal feed -- Horizontal method for determination of hepatitis A virus and norovirus in food using real-time RT-PCR -- Part 1: Method for quantification
90.92 07.100.30ISO/TC 34/SC 9
ISO/TS 15216-2:2013
Microbiology of food and animal feed -- Horizontal method for determination of hepatitis A virus and norovirus in food using real-time RT-PCR -- Part 2: Method for qualitative detection
60.60 07.100.30ISO/TC 34/SC 9
ISO 15267:1998
Animal and vegetable fats and oils -- Flashpoint limit test using Pensky-Martens closed cup flash tester
90.93 67.200.10ISO/TC 34/SC 11
ISO 15301:2001
Animal and vegetable fats and oils -- Determination of sediment in crude fats and oils -- Centrifuge method
90.93 67.200.10ISO/TC 34/SC 11
ISO 15301:2001/Cor 1:2007
60.60 67.200.10ISO/TC 34/SC 11
ISO 15302:2007
Animal and vegetable fats and oils -- Determination of benzo[a]pyrene -- Reverse-phase high performance liquid chromatography method
90.93 67.200.10ISO/TC 34/SC 11
ISO 15303:2001
Animal and vegetable fats and oils -- Detection and identification of a volatile organic contaminant by GC/MS
90.93 67.200.10ISO/TC 34/SC 11
ISO 15304:2002
Animal and vegetable fats and oils -- Determination of the content of trans fatty acid isomers of vegetable fats and oils -- Gas chromatographic method
90.92 67.200.10ISO/TC 34/SC 11
ISO 15304:2002/Cor 1:2003
60.60 67.200.10ISO/TC 34/SC 11
ISO 15305:1998
Animal and vegetable fats and oils -- Determination of Lovibond colour
90.93 67.200.10ISO/TC 34/SC 11
ISO 15322:2005 (IDF 203: 2005)
Dried milk and dried milk products -- Determination of their behaviour in hot coffee (Coffee test)
90.60 67.100.10ISO/TC 34/SC 5
ISO 15323:2002 (IDF 173: 2002)
Dried milk protein products -- Determination of nitrogen solubility index
90.93 67.100.10ISO/TC 34/SC 5
ISO/TS 15495:2010 (IDF RM 230:2010)
Milk, milk products and infant formulae -- Guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS
90.93 67.100.01ISO/TC 34/SC 5
ISO 15598:1999
Tea -- Determination of crude fibre content
90.93 67.140.10ISO/TC 34/SC 8
ISO 15648:2004 (IDF 179: 2004)
Butter -- Determination of salt content -- Potentiometric method
90.93 67.100.20ISO/TC 34/SC 5
ISO 15753:2006
Animal and vegetable fats and oils -- Determination of polycyclic aromatic hydrocarbons
90.20 67.200.10ISO/TC 34/SC 11
ISO 15753:2006/Amd 1:2011
Exclusion of olive pomace oil from the scope
60.60 67.200.10ISO/TC 34/SC 11
ISO 15774:2000
Animal and vegetable fats and oils -- Determination of cadmium content by direct graphite furnace atomic absorption spectrometry
90.93 67.200.10ISO/TC 34/SC 11
ISO 15788-1:1999
Animal and vegetable fats and oils -- Determination of stigmastadienes in vegetable oils -- Part 1: Method using capillary-column gas chromatography (Reference method)
90.20 67.200.10ISO/TC 34/SC 11
ISO 15788-2:2003
Animal and vegetable fats and oils -- Determination of stigmastadienes in vegetable oils -- Part 2: Method using high-performance liquid chromatography (HPLC)
90.93 67.200.10ISO/TC 34/SC 11
ISO 15793:2000
Durum wheat semolinas -- Determination of the undersize fraction
90.93 67.060ISO/TC 34/SC 4
ISO 15884:2002 (IDF 182: 2002)
Milk fat -- Preparation of fatty acid methyl esters
90.93 67.100.10ISO/TC 34/SC 5
ISO 15885:2002 (IDF 184: 2002)
Milk fat -- Determination of the fatty acid composition by gas-liquid chromatography
90.93 67.100.10ISO/TC 34/SC 5
ISO 15914:2004
Animal feeding stuffs -- Enzymatic determination of total starch content
90.93 65.120ISO/TC 34/SC 10
ISO 16002:2004
Stored cereal grains and pulses -- Guidance on the detection of infestation by live invertebrates by trapping
90.93 67.060ISO/TC 34/SC 4
ISO 16035:2003
Animal and vegetable fats and oils -- Determination of low-boiling halogenated hydrocarbons in edible oils
90.93 67.200.10ISO/TC 34/SC 11
ISO 16050:2003
Foodstuffs -- Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products -- High-performance liquid chromatographic method
90.60 67.060
67.080.10
ISO/TC 34
ISO 16140:2003
Microbiology of food and animal feeding stuffs -- Protocol for the validation of alternative methods
90.92 07.100.30ISO/TC 34/SC 9
ISO 16140:2003/Amd 1:2011
60.60 07.100.30ISO/TC 34/SC 9
ISO 16297:2013 (IDF 161)
Milk -- Bacterial count -- Protocol for the evaluation of alternative methods
60.60 67.100.10ISO/TC 34/SC 5
ISO 16305:2005 (IDF 187: 2005)
Butter -- Determination of firmness
90.93 67.100.20ISO/TC 34/SC 5
ISO 16472:2006
Animal feeding stuffs -- Determination of amylase-treated neutral detergent fibre content (aNDF)
90.93 65.120ISO/TC 34/SC 10
ISO 16578:2013
Molecular biomarker analysis -- General definitions and requirements for microarray detection of specific nucleic acid sequences
60.60 67.050ISO/TC 34/SC 16
ISO 16634-1:2008
Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 1: Oilseeds and animal feeding stuffs
90.93 65.120
67.050
67.200
ISO/TC 34
ISO/TS 16634-2:2009
Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 2: Cereals, pulses and milled cereal products
90.92 67.060
67.050
ISO/TC 34
ISO 16649-1:2001
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli -- Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
90.92 07.100.30ISO/TC 34/SC 9
ISO 16649-2:2001
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli -- Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
90.92 07.100.30ISO/TC 34/SC 9
ISO/TS 16649-3:2005
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli -- Part 3: Most probable number technique using 5-bromo-4-chloro-3-indolyl-beta-D-glucuronide
90.92 07.100.30ISO/TC 34/SC 9
ISO 16654:2001
Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Escherichia coli O157
90.93 07.100.30ISO/TC 34/SC 9
ISO 16657:2006
Sensory analysis -- Apparatus -- Olive oil tasting glass
90.93 67.260
67.240
ISO/TC 34/SC 12
ISO 16820:2004
Sensory analysis -- Methodology -- Sequential analysis
90.93 67.240ISO/TC 34/SC 12
ISO 16931:2009
Animal and vegetable fats and oils -- Determination of polymerized triacylglycerols by high-performance size-exclusion chromatography (HPSEC)
90.20 67.200.10ISO/TC 34/SC 11
ISO 17059:2007
Oilseeds -- Extraction of oil and preparation of methyl esters of triglyceride fatty acids for analysis by gas chromatography (Rapid method)
90.93 67.200.20ISO/TC 34/SC 2
ISO 17129:2006 (IDF 206: 2006)
Milk powder -- Determination of soy and pea proteins using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE) -- Screening method
90.93 67.100.01ISO/TC 34/SC 5
ISO 17180:2013
Animal feeding stuffs -- Determination of lysine, methionine and threonine in commercial amino acid products and premixtures
60.60 65.120ISO/TC 34/SC 10
ISO 17189:2003 (IDF 194: 2003)
Butter, edible oil emulsions and spreadable fats -- Determination of fat content (Reference method)
90.93 67.100.20ISO/TC 34/SC 5
ISO/TS 17193:2011 (IDF 208)
Milk -- Determination of the lactoperoxidase activity -- Photometric method (Reference method)
60.60 67.100.01ISO/TC 34/SC 5
ISO 17239:2004
Fruits, vegetables and derived products -- Determination of arsenic content -- Method using hydride generation atomic absorption spectrometry
90.93 67.080.01ISO/TC 34/SC 3
ISO 17240:2004
Fruit and vegetable products -- Determination of tin content -- Method using flame atomic absorption spectrometry
90.93 67.080.01ISO/TC 34/SC 3
ISO 17372:2008
Animal feeding stuffs -- Determination of zearalenone by immunoaffinity column chromatography and high performance liquid chromatography
90.93 65.120ISO/TC 34/SC 10
ISO 17372:2008/Amd 1:2013
Limitation of the scope
60.60 65.120ISO/TC 34/SC 10
ISO 17375:2006
Animal feeding stuffs -- Determination of aflatoxin B1
90.93 65.120ISO/TC 34/SC 10
ISO 17410:2001
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of psychrotrophic microorganisms
90.60 07.100.30ISO/TC 34/SC 9
ISO 17604:2003
Microbiology of food and animal feeding stuffs -- Carcass sampling for microbiological analysis
90.92 07.100.30ISO/TC 34/SC 9
ISO 17604:2003/Amd 1:2009
Sampling of poultry carcasses
60.60 07.100.30ISO/TC 34/SC 9
ISO 17678:2010 (IDF 202: 2010)
Milk and milk products -- Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method)
60.60 67.100.10ISO/TC 34/SC 5
ISO 17715:2013
Flour from wheat (Triticum aestivum L.) -- Amperometric method for starch damage measurement
60.60 67.060ISO/TC 34/SC 4
ISO 17718:2013
Wholemeal and flour from wheat (Triticum aestivum L.) -- Determination of rheological behaviour as a function of mixing and temperature increase
60.60 67.060ISO/TC 34/SC 4
ISO/TS 17758:2014 (IDF 87)
Instant dried milk -- Determination of the dispersibility and wettability
60.60 67.100.10ISO/TC 34/SC 5
ISO/TS 17764-1:2002
Animal feeding stuffs -- Determination of the content of fatty acids -- Part 1: Preparation of methyl esters
90.93 65.120ISO/TC 34/SC 10
ISO/TS 17764-2:2002
Animal feeding stuffs -- Determination of the content of fatty acids -- Part 2: Gas chromatographic method
90.93 65.120ISO/TC 34/SC 10
ISO 17792:2006 (IDF 180: 2006)
Milk, milk products and mesophilic starter cultures -- Enumeration of citrate-fermenting lactic acid bacteria -- Colony-count technique at 25 degrees C
90.60 67.100.01ISO/TC 34/SC 5
ISO/TS 17919:2013
Microbiology of the food chain -- Polymerase chain reaction (PCR) for the detection of food-borne pathogens -- Detection of botulinum type A, B, E and F neurotoxin-producing clostridia
60.60 07.100.30ISO/TC 34/SC 9
ISO 17932:2011
Palm oil -- Determination of the deterioration of bleachability index (DOBI) and carotene content
60.60 67.200.10ISO/TC 34/SC 11
ISO/TS 17996:2006 (IDF/RM 205: 2006)
Cheese -- Determination of rheological properties by uniaxial compression at constant displacement rate
90.93 67.100.30ISO/TC 34/SC 5
ISO 17997-1:2004 (IDF 29-1: 2004)
Milk -- Determination of casein-nitrogen content -- Part 1: Indirect method (Reference method)
90.92 67.100.10ISO/TC 34/SC 5
ISO 17997-2:2004 (IDF 29-2: 2004)
Milk -- Determination of casein-nitrogen content -- Part 2: Direct method
90.92 67.100.10ISO/TC 34/SC 5
ISO/TS 18083:2013 (IDF 51)
Processed cheese products -- Calculation of content of added phosphate expressed as phosphorus
60.60 67.100.30ISO/TC 34/SC 5
ISO 18252:2006 (IDF 200: 2006)
Anhydrous milk fat -- Determination of sterol composition by gas liquid chromatography (Routine method)
90.20 67.100.01ISO/TC 34/SC 5
ISO 18329:2004 (IDF 193: 2004)
Milk and milk products -- Determination of furosine content -- Ion-pair reverse-phase high-performance liquid chromatography method
90.93 67.100.01ISO/TC 34/SC 5
ISO 18330:2003 (IDF 188: 2003)
Milk and milk products -- Guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues
90.93 67.100.01ISO/TC 34/SC 5
ISO 18395:2005
Animal and vegetable fats and oils -- Determination of monoacylglycerols, diacylglycerols, triacylglycerols and glycerol by high-performance size-exclusion chromatography (HPSEC)
90.93 67.200.10ISO/TC 34/SC 11
ISO 18593:2004
Microbiology of food and animal feeding stuffs -- Horizontal methods for sampling techniques from surfaces using contact plates and swabs
90.92 07.100.30ISO/TC 34/SC 9
ISO 18609:2000
Animal and vegetable fats and oils -- Determination of unsaponifiable matter -- Method using hexane extraction
90.93 67.200.10ISO/TC 34/SC 11
ISO/TS 19036:2006
Microbiology of food and animal feeding stuffs -- Guidelines for the estimation of measurement uncertainty for quantitative determinations
90.92 07.100.30ISO/TC 34/SC 9
ISO/TS 19036:2006/Amd 1:2009
Measurement uncertainty for low counts
60.60 07.100.30ISO/TC 34/SC 9
ISO 19219:2002
Animal and vegetable fats and oils -- Determination of visible foots in crude fats and oils
90.93 67.200.10ISO/TC 34/SC 11
ISO 20128:2006 (IDF 192: 2006)
Milk products -- Enumeration of presumptive Lactobacillus acidophilus on a selective medium -- Colony-count technique at 37 degrees C
90.93 67.100.10
07.100.30
ISO/TC 34/SC 5
ISO 20481:2008
Coffee and coffee products -- Determination of the caffeine content using high performance liquid chromatography (HPLC) -- Reference method
90.93 67.140.20ISO/TC 34/SC 15
ISO 20483:2013
Cereals and pulses -- Determination of the nitrogen content and calculation of the crude protein content -- Kjeldahl method
60.60 67.060ISO/TC 34/SC 4
ISO 20541:2008 (IDF 197: 2008)
Milk and milk products -- Determination of nitrate content -- Method by enzymatic reduction and molecular-absorption spectrometry after Griess reaction
90.93 67.100.01ISO/TC 34/SC 5
ISO/TS 20836:2005
Microbiology of food and animal feeding stuffs -- Polymerase chain reaction (PCR) for the detection of food-borne pathogens -- Performance testing for thermal cyclers
90.93 07.100.30ISO/TC 34/SC 9
ISO 20837:2006
Microbiology of food and animal feeding stuffs -- Polymerase chain reaction (PCR) for the detection of food-borne pathogens -- Requirements for sample preparation for qualitative detection
90.93 07.100.30ISO/TC 34/SC 9
ISO 20838:2006
Microbiology of food and animal feeding stuffs -- Polymerase chain reaction (PCR) for the detection of food-borne pathogens -- Requirements for amplification and detection for qualitative methods
90.93 07.100.30ISO/TC 34/SC 9
ISO 20938:2008
Instant coffee -- Determination of moisture content -- Karl Fischer method (Reference method)
90.93 67.140.20ISO/TC 34/SC 15
ISO/TS 21033:2011
Animal and vegetable fats and oils -- Determination of trace elements by inductively coupled plasma optical emission spectroscopy (ICP-OES)
90.92 67.200.10ISO/TC 34/SC 11
ISO/TS 21033:2011/Amd 1:2012
60.60 67.200.10ISO/TC 34/SC 11
ISO 21187:2004 (IDF 196: 2004)
Milk -- Quantitative determination of bacteriological quality -- Guidance for establishing and verifying a conversion relationship between routine method results and anchor method results
90.93 07.100.30
67.100.01
ISO/TC 34/SC 5
ISO 21415-1:2006
Wheat and wheat flour -- Gluten content -- Part 1: Determination of wet gluten by a manual method
90.60 67.060ISO/TC 34/SC 4
ISO 21415-2:2006
Wheat and wheat flour -- Gluten content -- Part 2: Determination of wet gluten by mechanical means
90.92 67.060ISO/TC 34/SC 4
ISO 21415-3:2006
Wheat and wheat flour -- Gluten content -- Part 3: Determination of dry gluten from wet gluten by an oven drying method
90.60 67.060ISO/TC 34/SC 4
ISO 21415-4:2006
Wheat and wheat flour -- Gluten content -- Part 4: Determination of dry gluten from wet gluten by a rapid drying method
90.20 67.060ISO/TC 34/SC 4
ISO 21527-1:2008
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds -- Part 1: Colony count technique in products with water activity greater than 0,95
90.93 07.100.30ISO/TC 34/SC 9
ISO 21527-2:2008
Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds -- Part 2: Colony count technique in products with water activity less than or equal to 0,95
90.93 07.100.30ISO/TC 34/SC 9
ISO 21528-1:2004
Microbiology of food and animal feeding stuffs -- Horizontal methods for the detection and enumeration of Enterobacteriaceae -- Part 1: Detection and enumeration by MPN technique with pre-enrichment
90.92 07.100.01ISO/TC 34/SC 9
ISO 21528-2:2004
Microbiology of food and animal feeding stuffs -- Horizontal methods for the detection and enumeration of Enterobacteriaceae -- Part 2: Colony-count method
90.92 07.100.30ISO/TC 34/SC 9
ISO 21543:2006 (IDF 201: 2006)
Milk products -- Guidelines for the application of near infrared spectrometry
90.93 67.100.01ISO/TC 34/SC 5
ISO 21567:2004
Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Shigella spp.
90.92 07.100.30ISO/TC 34/SC 9
ISO 21569:2005
Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- Qualitative nucleic acid based methods
90.20 67.050ISO/TC 34/SC 16
ISO 21569:2005/Amd 1:2013
60.60 67.050ISO/TC 34/SC 16
ISO/TS 21569-2:2012
Horizontal methods for molecular biomarker analysis -- Methods of analysis for the detection of genetically modified organisms and derived products -- Part 2: Construct-specific real-time PCR method for detection of event FP967 in linseed and linseed products
60.60 67.050ISO/TC 34/SC 16
ISO 21570:2005
Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- Quantitative nucleic acid based methods
90.20 67.050ISO/TC 34/SC 16
ISO 21570:2005/Amd 1:2013
60.60 67.050ISO/TC 34/SC 16
ISO 21570:2005/Cor 1:2006
60.60 67.050ISO/TC 34
ISO 21571:2005
Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- Nucleic acid extraction
90.20 67.050ISO/TC 34/SC 16
ISO 21571:2005/Amd 1:2013
60.60 67.050ISO/TC 34/SC 16
ISO 21572:2013
Foodstuffs -- Molecular biomarker analysis -- Protein-based methods
60.60 67.050ISO/TC 34/SC 16
ISO 21807:2004
Microbiology of food and animal feeding stuffs -- Determination of water activity
90.93 07.100.30ISO/TC 34/SC 9
ISO 21871:2006
Microbiology of food and animal feeding stuffs -- Horizontal method for the determination of low numbers of presumptive Bacillus cereus -- Most probable number technique and detection method
90.93 07.100.30ISO/TC 34/SC 9
ISO/TS 21872-1:2007
Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of potentially enteropathogenic Vibrio spp. -- Part 1: Detection of Vibrio parahaemolyticus and Vibrio cholerae
90.92 07.100.30ISO/TC 34/SC 9
ISO/TS 21872-1:2007/Cor 1:2008
60.60 07.100.30ISO/TC 34/SC 9
ISO/TS 21872-2:2007
Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of potentially enteropathogenic Vibrio spp. -- Part 2: Detection of species other than Vibrio parahaemolyticus and Vibrio cholerae
90.92 07.100.30ISO/TC 34/SC 9
ISO 22000:2005
Food safety management systems -- Requirements for any organization in the food chain
90.92 67.020ISO/TC 34/SC 17
ISO 22000:2005/Cor 1:2006
60.60 67.020ISO/TC 34/SC 17
ISO/TS 22002-1:2009
Prerequisite programmes on food safety -- Part 1: Food manufacturing
90.93 67.020ISO/TC 34/SC 17
ISO/TS 22002-2:2013
Prerequisite programmes on food safety -- Part 2: Catering
60.60 67.040ISO/TC 34/SC 17
ISO/TS 22002-3:2011
Prerequisite programmes on food safety -- Part 3: Farming
60.60 67.040ISO/TC 34/SC 17
ISO/TS 22002-4:2013
Prerequisite programmes on food safety -- Part 4: Food packaging manufacturing
60.60 67.040ISO/TC 34/SC 17
ISO/TS 22003:2013
Food safety management systems -- Requirements for bodies providing audit and certification of food safety management systems
60.60 03.120.20
67.020
ISO/TC 34/SC 17
ISO/TS 22004:2005
Food safety management systems -- Guidance on the application of ISO 22000:2005
90.92 67.020ISO/TC 34/SC 17
ISO 22005:2007
Traceability in the feed and food chain -- General principles and basic requirements for system design and implementation
90.93 67.040ISO/TC 34/SC 17
ISO 22006:2009
Quality management systems -- Guidelines for the application of ISO 9001:2008 to crop production
60.60 03.120.10
67.020
ISO/TC 34
ISO/TS 22113:2012 (IDF RM 204)
Milk and milk products -- Determination of the titratable acidity of milk fat
60.60 67.100.10ISO/TC 34/SC 5
ISO/TS 22117:2010
Microbiology of food and animal feeding stuffs -- Specific requirements and guidance for proficiency testing by interlaboratory comparison
90.93 07.100.30ISO/TC 34/SC 9
ISO 22118:2011
Microbiology of food and animal feeding stuffs -- Polymerase chain reaction (PCR) for the detection and quantification of food-borne pathogens -- Performance characteristics
60.60 07.100.30ISO/TC 34/SC 9
ISO 22119:2011
Microbiology of food and animal feeding stuffs -- Real-time polymerase chain reaction (PCR) for the detection of food-borne pathogens -- General requirements and definitions
60.60 07.100.30ISO/TC 34/SC 9
ISO 22160:2007 (IDF 209: 2007)
Milk and milk-based drinks -- Determination of alkaline phosphatase activity -- Enzymatic photo-activated system (EPAS) method
90.93 67.100.10ISO/TC 34/SC 5
ISO 22174:2005
Microbiology of food and animal feeding stuffs -- Polymerase chain reaction (PCR) for the detection of food-borne pathogens -- General requirements and definitions
90.93 07.100.30ISO/TC 34/SC 9
ISO 22662:2007 (IDF 198: 2007)
Milk and milk products -- Determination of lactose content by high-performance liquid chromatography (Reference method)
90.93 67.100.01ISO/TC 34/SC 5
ISO 22855:2008
Fruit and vegetable products -- Determination of benzoic acid and sorbic acid concentrations -- High performance liquid chromatography method
90.93 67.080.01ISO/TC 34/SC 3
ISO 22935-1:2009 (IDF 99-1: 2009)
Milk and milk products -- Sensory analysis -- Part 1: General guidance for the recruitment, selection, training and monitoring of assessors
90.20 03.100.30
67.100.01
ISO/TC 34/SC 5
ISO 22935-2:2009 (IDF 99-2: 2009)
Milk and milk products -- Sensory analysis -- Part 2: Recommended methods for sensory evaluation
90.20 67.100.01ISO/TC 34/SC 5
ISO 22935-3:2009 (IDF 99-3: 2009)
Milk and milk products -- Sensory analysis -- Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring
90.20 67.100.01ISO/TC 34/SC 5
ISO 22959:2009
Animal and vegetable fats and oils -- Determination of polycyclic aromatic hydrocarbons by on-line donor-acceptor complex chromatography and HPLC with fluorescence detection
90.20 67.200.10ISO/TC 34/SC 11
ISO/TS 22964:2006 (IDF/RM 210: 2006)
Milk and milk products -- Detection of Enterobacter sakazakii
90.92 67.100.01
07.100.30
ISO/TC 34/SC 9
ISO 23058:2006 (IDF 199: 2006)
Milk and milk products -- Ovine and caprine rennets -- Determination of total milk-clotting activity
90.60 67.100.01ISO/TC 34/SC 5
ISO 23065:2009 (IDF 211: 2009)
Milk fat from enriched dairy products -- Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography
90.93 67.100.10ISO/TC 34/SC 5
ISO 23275-1:2006
Animal and vegetable fats and oils -- Cocoa butter equivalents in cocoa butter and plain chocolate -- Part 1: Determination of the presence of cocoa butter equivalents
90.20 67.190
67.200.10
ISO/TC 34/SC 11
ISO 23275-2:2006
Animal and vegetable fats and oils -- Cocoa butter equivalents in cocoa butter and plain chocolate -- Part 2: Quantification of cocoa butter equivalents
90.20 67.190
67.200.10
ISO/TC 34/SC 11
ISO 23391:2006
Dried rosehips -- Specification and test methods
90.93 67.080.10ISO/TC 34/SC 14
ISO 23392:2006
Fresh and quick-frozen maize and peas -- Determination of alcohol-insoluble solids content
90.93 67.080.20ISO/TC 34/SC 14
ISO 23393:2006
Pomegranate fruit -- Specification and test methods
90.93 67.080.10ISO/TC 34/SC 14
ISO 23394:2006
Dried oleaster -- Specification and test methods
90.93 67.080.10ISO/TC 34/SC 14
ISO/TS 23647:2010
Vegetable fats and oils -- Determination of wax content by gas chromatography
90.93 67.200.10ISO/TC 34/SC 11
ISO 24114:2011
Instant coffee -- Criteria for authenticity
60.60 67.140.20ISO/TC 34/SC 15
ISO 24115:2012
Green coffee -- Procedure for calibration of moisture meters -- Routine method
60.60 67.140.20ISO/TC 34/SC 15
ISO 24276:2006
Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- General requirements and definitions
90.20 67.050ISO/TC 34/SC 16
ISO 24276:2006/Amd 1:2013
60.60 67.050ISO/TC 34/SC 16
ISO 24333:2009
Cereals and cereal products -- Sampling
90.60 67.060ISO/TC 34/SC 4
ISO 24557:2009
Pulses -- Determination of moisture content -- Air-oven method
90.60 67.060ISO/TC 34/SC 4
ISO 26323:2009 (IDF 213: 2009)
Milk products -- Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
90.20 67.100.01ISO/TC 34/SC 5
ISO 26462:2010 (IDF 214:2010)
Milk -- Determination of lactose content -- Enzymatic method using difference in pH
60.60 67.100.10ISO/TC 34/SC 5
ISO 26642:2010
Food products -- Determination of the glycaemic index (GI) and recommendation for food classification
60.60 67.040ISO/TC 34
ISO/TS 26844:2006 (IDF/RM 215: 2006)
Milk and milk products -- Determination of antimicrobial residues -- Tube diffusion test
90.20 67.100.01ISO/TC 34/SC 5
ISO 27085:2009
Animal feeding stuffs -- Determination of calcium, sodium, phosphorus, magnesium, potassium, iron, zinc, copper, manganese, cobalt, molybdenum, arsenic, lead and cadmium by ICP-AES
90.20 65.120ISO/TC 34/SC 10
ISO/TS 27105:2009 (IDF 216: 2009)
Milk and milk products -- Determination of hen's egg white lysozyme by HPLC
90.92 67.100.01ISO/TC 34/SC 5
ISO/TS 27106:2009 (IDF/RM 217: 2009)
Cheese -- Determination of nisin A content by LC-MS and LC-MS-MS
90.93 67.100.30ISO/TC 34/SC 5
ISO 27107:2008
Animal and vegetable fats and oils -- Determination of peroxide value -- Potentiometric end-point determination
90.93 67.200.10ISO/TC 34/SC 11
ISO 27205:2010 (IDF 149: 2010)
Fermented milk products -- Bacterial starter cultures -- Standard of identity
60.60 67.100.10ISO/TC 34/SC 5
ISO/TS 27265:2009 (IDF/RM 228: 2009)
Dried milk -- Enumeration of the specially thermoresistant spores of thermophilic bacteria
90.93 67.100.10ISO/TC 34/SC 5
ISO 27608:2010
Animal and vegetable fats and oils -- Determination of Lovibond® colour -- Automatic method
60.60 67.200.10ISO/TC 34/SC 11
ISO 27871:2011 (IDF 224:2011)
Cheese and processed cheese -- Determination of the nitrogenous fractions
60.60 67.100.30ISO/TC 34/SC 5
ISO 27971:2008
Cereals and cereal products -- Common wheat (Triticum aestivum L.) -- Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
90.92 67.060ISO/TC 34/SC 4
ISO 28198:2009
Vegetable fats and oils -- Determination of toluene insoluble matter
90.20 67.200.10ISO/TC 34/SC 11
ISO 29822:2009
Vegetable fats and oils -- Isomeric diacylglycerols -- Determination of relative amounts of 1,2- and 1,3-diacylglycerols
90.93 67.200.10ISO/TC 34/SC 11
ISO 29841:2009
Vegetable fats and oils -- Determination of the degradation products of chlorophylls a and a' (pheophytins a, a' and pyropheophytins)
90.93 67.200.10ISO/TC 34/SC 11
ISO 29842:2011
Sensory analysis -- Methodology -- Balanced incomplete block designs
60.60 67.240ISO/TC 34/SC 12
ISO 29981:2010 (IDF 220: 2010)
Milk products -- Enumeration of presumptive bifidobacteria -- Colony count technique at 37 degrees C
60.60 67.100.01ISO/TC 34/SC 5
ISO 30024:2009
Animal feeding stuffs -- Determination of phytase activity
90.20 65.120ISO/TC 34/SC 10