Items to be displayed:
| Standard and/or project | Stage | ICS | TC |
|---|---|---|---|
| ISO 488:2008 (IDF 105:2008) Milk -- Determination of fat content -- Gerber butyrometers | 90.93 | 67.260 | ISO/TC 34/SC 5 |
| ISO 520:2010 Cereals and pulses -- Determination of the mass of 1 000 grains | 60.60 | 67.060 | ISO/TC 34/SC 4 |
| ISO 542:1990 Oilseeds -- Sampling | 90.92 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 605:1991 Pulses -- Determination of impurities, size, foreign odours, insects, and species and variety -- Test methods | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 658:2002 Oilseeds -- Determination of content of impurities | 90.20 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 659:2009 Oilseeds -- Determination of oil content (Reference method) | 60.60 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 660:2009 Animal and vegetable fats and oils -- Determination of acid value and acidity | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 661:2003 Animal and vegetable fats and oils -- Preparation of test sample | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 662:1998 Animal and vegetable fats and oils -- Determination of moisture and volatile matter content | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 663:2007 Animal and vegetable fats and oils -- Determination of insoluble impurities content | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 664:2008 Oilseeds -- Reduction of laboratory sample to test sample | 90.93 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 665:2000 Oilseeds -- Determination of moisture and volatile matter content | 90.93 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 676:1995 Spices and condiments -- Botanical nomenclature | 90.60 | 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 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 711:1985 Cereals and cereal products -- Determination of moisture content (Basic reference method) | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 712:2009 Cereals and cereal products -- Determination of moisture content -- Reference method | 60.60 | 67.060 | ISO/TC 34/SC 4 |
| ISO 729:1988 Oilseeds -- Determination of acidity of oils | 90.20 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 734-1:2006 Oilseed meals -- Determination of oil content -- Part 1: Extraction method with hexane (or light petroleum) | 90.93 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 734-2:2008 Oilseed meals -- Determination of oil content -- Part 2: Rapid extraction method | 90.60 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 735:1977 Oilseed residues -- Determination of ash insoluble in hydrochloric acid | 90.20 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 749:1977 Oilseed residues -- Determination of total ash | 90.20 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 750:1998 Fruit and vegetable products -- Determination of titratable acidity | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 751:1998 Fruit and vegetable products -- Determination of water-insoluble solids | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 762:2003 Fruit and vegetable products -- Determination of mineral impurities content | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 763:2003 Fruit and vegetable products -- Determination of ash insoluble in hydrochloric acid | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 771:1977 Oilseed residues -- Determination of moisture and volatile matter content | 90.20 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 873:1980 Peaches -- Guide to cold storage | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 874:1980 Fresh fruits and vegetables -- Sampling | 90.93 | 67.080.01 | ISO/TC 34/SC 14 |
| ISO 882-1:1993 Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 1: Whole capsules | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 882-1:1993/Cor 1:1996 | 60.60 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 882-2:1993 Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 882-2:1993/Cor 1:1996 | 60.60 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 927:2009 Spices and condiments -- Determination of extraneous matter and foreign matter content | 60.60 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 927:2009/Cor 1:2012 | 60.60 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 928:1997 Spices and condiments -- Determination of total ash | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 930:1997 Spices and condiments -- Determination of acid-insoluble ash | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 931:1980 Green bananas -- Guide to storage and transport | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 934:1980 Animal and vegetable fats and oils -- Determination of water content -- Entrainment method | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 935:1988 Animal and vegetable fats and oils -- Determination of titre | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 936:1998 Meat and meat products -- Determination of total ash | 90.60 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 937:1978 Meat and meat products -- Determination of nitrogen content (Reference method) | 90.60 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 939:1980 Spices and condiments -- Determination of moisture content -- Entrainment method | 90.60 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 941:1980 Spices and condiments -- Determination of cold water-soluble extract | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 948:1980 Spices and condiments -- Sampling | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 949:1987 Cauliflowers -- Guide to cold storage and refrigerated transport | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 959-1:1998 Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 1: Black pepper | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 959-2:1998 Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 2: White pepper | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 972:1997 Chillies and capsicums, whole or ground (powdered) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 973:1999 Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 1003:2008 Spices -- Ginger (Zingiber officinale Roscoe) -- Specification | 90.93 | 67.220.10 | ISO/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 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 1108:1992 Spices and condiments -- Determination of non-volatile ether extract | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 1114:1977 Cocoa beans -- Cut test | 90.93 | 67.140.30 | ISO/TC 34 |
| ISO 1134:1993 Pears -- Cold storage | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 1208:1982 Spices and condiments -- Determination of filth | 90.60 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 1211:2010 (IDF 1:2010) Milk -- Determination of fat content -- Gravimetric method (Reference method) | 60.60 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 1212:1995 Apples -- Cold storage | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 1237:1981 Mustard seed -- Specification | 90.60 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 1442:1997 Meat and meat products -- Determination of moisture content (Reference method) | 90.60 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 1443:1973 Meat and meat products -- Determination of total fat content | 90.60 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 1444:1996 Meat and meat products -- Determination of free fat content | 90.60 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 1446:2001 Green coffee -- Determination of water content -- Basic reference method | 90.93 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 1446:2001/Amd 1:2011 | 60.60 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 1546:1981 Procedure for milk recording for cows | 90.93 | 65.020.30 67.100.10 | ISO/TC 34/SC 5 |
| ISO 1572:1980 Tea -- Preparation of ground sample of known dry matter content | 90.93 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 1573:1980 Tea -- Determination of loss in mass at 103 degrees C | 90.93 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 1575:1987 Tea -- Determination of total ash | 90.93 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 1576:1988 Tea -- Determination of water-soluble ash and water-insoluble ash | 90.93 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 1577:1987 Tea -- Determination of acid-insoluble ash | 90.93 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 1578:1975 Tea -- Determination of alkalinity of water-soluble ash | 90.93 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 1673:1991 Onions -- Guide to storage | 90.93 | 67.080.20 | ISO/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 | 67.100.30 | ISO/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 | 67.100.10 | ISO/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 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 1738:2004 (IDF 12: 2004) Butter -- Determination of salt content | 90.93 | 67.100.20 | ISO/TC 34/SC 5 |
| ISO 1739:2006 (IDF 7: 2006) Butter -- Determination of the refractive index of the fat (Reference method) | 90.93 | 67.100.20 | ISO/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 | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 1839:1980 Tea -- Sampling | 90.20 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 1840:1976 Definitions of living animals for slaughter -- Porcines | 90.60 | 65.020.30 | ISO/TC 34/SC 6 |
| ISO 1841-1:1996 Meat and meat products -- Determination of chloride content -- Part 1: Volhard method | 90.60 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 1841-2:1996 Meat and meat products -- Determination of chloride content -- Part 2: Potentiometric method | 90.60 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 1842:1991 Fruit and vegetable products -- Determination of pH | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 1854:2008 (IDF 59: 2008) Whey cheese -- Determination of fat content -- Gravimetric method (Reference method) | 90.93 | 67.100.30 | ISO/TC 34/SC 5 |
| ISO 1871:2009 Food and feed products -- General guidelines for the determination of nitrogen by the Kjeldahl method | 60.60 | 67.050 | ISO/TC 34 |
| ISO 1955:1982 Citrus fruits and derived products -- Determination of essential oils content (Reference method) | 90.93 | 67.080.10 | ISO/TC 34/SC 3 |
| ISO 1956-1:1982 Fruits and vegetables -- Morphological and structural terminology | 90.93 | 67.080.01 01.040.67 | 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 | 90.93 | 67.080.10 01.040.67 | ISO/TC 34/SC 14 |
| ISO 1990-2:1985 Fruits -- Nomenclature -- Second list | 90.93 | 67.080.10 01.040.67 | ISO/TC 34/SC 14 |
| ISO 1991-1:1982 Vegetables -- Nomenclature -- First list | 90.93 | 67.080.20 01.040.67 | ISO/TC 34/SC 14 |
| ISO 1991-2:1995 Vegetables -- Nomenclature -- Part 2: Second list | 90.93 | 67.080.20 01.040.67 | ISO/TC 34/SC 14 |
| ISO 2164:1975 Pulses -- Determination of glycosidic hydrocyanic acid | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 2165:1974 Ware potatoes -- Guide to storage | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 2166:1981 Carrots -- Guide to storage | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 2167:1991 Round-headed cabbage -- Guide to cold storage and refrigerated transport | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 2168:1974 Table grapes -- Guide to cold storage | 90.20 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 2169:1981 Fruits and vegetables -- Physical conditions in cold stores -- Definitions and measurement | 90.93 | 67.080.01 | ISO/TC 34/SC 14 |
| ISO 2171:2007 Cereals, pulses and by-products -- Determination of ash yield by incineration | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 2172:1983 Fruit juice -- Determination of soluble solids content -- Pycnometric method | 90.93 | 67.160.20 | ISO/TC 34/SC 3 |
| ISO 2173:2003 Fruit and vegetable products -- Determination of soluble solids -- Refractometric method | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 2253:1999 Curry powder -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 2254:2004 Cloves, whole and ground (powdered) -- Specification | 90.20 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 2255:1996 Coriander (Coriandrum sativum L.), whole or ground (powdered) -- Specification | 90.60 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 2256:1984 Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 2291:1980 Cocoa beans -- Determination of moisture content (Routine method) | 90.60 | 67.140.30 | ISO/TC 34 |
| ISO 2292:1973 Cocoa beans -- Sampling | 90.60 | 67.140.30 | ISO/TC 34 |
| ISO 2294:1974 Meat and meat products -- Determination of total phosphorus content (Reference method) | 90.60 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 2295:1974 Avocados -- Guide for storage and transport | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 2446:2008 (IDF 226: 2008) Milk -- Determination of fat content | 90.93 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 2447:1998 Fruit and vegetable products -- Determination of tin content | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 2448:1998 Fruit and vegetable products -- Determination of ethanol content | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 2449:1974 Milk and liquid milk products -- Density hydrometers for use in products with a surface tension of approximately 45 mN/m | 90.93 | 67.260 | ISO/TC 34/SC 5 |
| ISO 2450:2008 (IDF 16: 2008) Cream -- Determination of fat content -- Gravimetric method (Reference method) | 90.93 | 67.100.99 | ISO/TC 34/SC 5 |
| ISO 2451:1973 Cocoa beans -- Specification | 90.92 | 67.140.30 | ISO/TC 34 |
| ISO 2825:1981 Spices and condiments -- Preparation of a ground sample for analysis | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 2826:1974 Apricots -- Guide to cold storage | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 2911:2004 (IDF 35: 2004) Sweetened condensed milk -- Determination of sucrose content -- Polarimetric method | 90.93 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 2917:1999 Meat and meat products -- Measurement of pH -- Reference method | 90.60 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 2918:1975 Meat and meat products -- Determination of nitrite content (Reference method) | 90.60 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 2920:2004 (IDF 58: 2004) Whey cheese -- Determination of dry matter (Reference method) | 90.93 | 67.100.30 | ISO/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 | 67.100.30 | ISO/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 | 67.100.30 | ISO/TC 34/SC 5 |
| ISO 3091:1975 Meat and meat products -- Determination of nitrate content (Reference method) | 90.60 | 67.120.10 | ISO/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 | 60.60 | 67.060 | ISO/TC 34/SC 4 |
| ISO 3103:1980 Tea -- Preparation of liquor for use in sensory tests | 90.20 | 67.240 67.140.10 | ISO/TC 34/SC 8 |
| ISO 3356:2009 (IDF 63: 2009) Milk -- Determination of alkaline phosphatase | 60.60 | 67.100.10 | ISO/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 | 67.100.30 | ISO/TC 34/SC 5 |
| ISO 3493:1999 Vanilla -- Vocabulary | 90.93 | 67.220.10 01.040.67 | ISO/TC 34/SC 7 |
| ISO 3496:1994 Meat and meat products -- Determination of hydroxyproline content | 90.60 | 67.120.10 | ISO/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 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 3588:1977 Spices and condiments -- Determination of degree of fineness of grinding -- Hand sieving method (Reference method) | 90.60 | 67.220.10 | ISO/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 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 3631:1978 Citrus fruits -- Guide to storage | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 3632-1:2011 Spices -- Saffron (Crocus sativus L.) -- Part 1: Specification | 60.60 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 3632-2:2010 Spices -- Saffron (Crocus sativus L.) -- Part 2: Test methods | 60.60 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 3634:1979 Vegetable products -- Determination of chloride content | 90.93 | 67.080.20 | ISO/TC 34/SC 3 |
| ISO 3656:2011 Animal and vegetable fats and oils -- Determination of ultraviolet absorbance expressed as specific UV extinction | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 3657:2002 Animal and vegetable fats and oils -- Determination of saponification value | 90.92 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 3659:1977 Fruits and vegetables -- Ripening after cold storage | 90.93 | 67.080.01 | ISO/TC 34/SC 14 |
| ISO 3720:2011 Black tea -- Definition and basic requirements | 60.60 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 3726:1983 Instant coffee -- Determination of loss in mass at 70 degrees C under reduced pressure | 90.93 | 67.140.20 | ISO/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 | 67.100.20 | ISO/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 | 67.100.20 | ISO/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 | 90.93 | 67.100.20 | ISO/TC 34/SC 5 |
| ISO 3728:2004 (IDF 70: 2004) Ice-cream and milk ice -- Determination of total solids content (Reference method) | 90.93 | 67.100.40 | ISO/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 | 67.100.01 | ISO/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 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 3959:1977 Green bananas -- Ripening conditions | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 3960:2007 Animal and vegetable fats and oils -- Determination of peroxide value -- Iodometric (visual) endpoint determination | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 3961:2009 Animal and vegetable fats and oils -- Determination of iodine value | 90.92 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 3972:2011 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste | 60.60 | 67.240 | ISO/TC 34/SC 12 |
| ISO 3972:2011/Cor 1:2012 | 60.60 | 67.240 | ISO/TC 34/SC 12 |
| ISO 3974:1977 Definitions of living animals for slaughter -- Ovines | 90.60 | 65.020.30 | ISO/TC 34/SC 6 |
| ISO 3975:1977 Definitions of living animals for slaughter -- Horses | 90.60 | 65.020.30 | ISO/TC 34/SC 6 |
| ISO 3976:2006 (IDF 74: 2006) Milk fat -- Determination of peroxide value | 90.93 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 4052:1983 Coffee -- Determination of caffeine content (Reference method) | 90.93 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 4072:1982 Green coffee in bags -- Sampling | 90.93 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 4112:1990 Cereals and pulses -- Guidance on measurement of the temperature of grain stored in bulk | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 4120:2004 Sensory analysis -- Methodology -- Triangle test | 90.93 | 67.240 | ISO/TC 34/SC 12 |
| ISO 4121:2003 Sensory analysis -- Guidelines for the use of quantitative response scales | 90.93 | 67.240 | ISO/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 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 4149:2005 Green coffee -- Olfactory and visual examination and determination of foreign matter and defects | 90.93 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 4150:2011 Green coffee or raw coffee -- Size analysis -- Manual and machine sieving | 60.60 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 4174:1998 Cereals, oilseeds and pulses -- Measurement of unit pressure loss in one-dimensional air flow through bulk grain | 90.20 | 67.060 | ISO/TC 34/SC 4 |
| ISO 4186:1980 Asparagus -- Guide to storage | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 4187:1980 Horse-radish -- Guide to storage | 90.93 | 67.080.20 | ISO/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 | 07.100.30 | ISO/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 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 4833:2003 Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of microorganisms -- Colony-count technique at 30 degrees C | 90.92 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 5061:2002 Animal feeding stuffs -- Determination of castor oil seed husks -- Microscope method | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 5223:1995 Test sieves for cereals | 90.60 | 67.260 | ISO/TC 34/SC 4 |
| ISO 5223:1995/Amd 1:1999 Additional sizes | 60.60 | 67.260 | ISO/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 | 67.240 | ISO/TC 34/SC 12 |
| ISO 5495:2005/Cor 1:2006 | 60.60 | 67.240 | ISO/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 | 67.240 | ISO/TC 34/SC 12 |
| ISO 5498:1981 Agricultural food products -- Determination of crude fibre content -- General method | 90.20 | 67.050 | ISO/TC 34 |
| ISO 5500:1986 Oilseed residues -- Sampling | 90.93 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 5502:1992 Oilseed residues -- Preparation of test samples | 90.60 | 67.200.20 | ISO/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 | 90.20 | 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 | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 5510:1984 Animal feeding stuffs -- Determination of available lysine | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 5511:1992 Oilseeds -- Determination of oil content -- Method using continuous-wave low-resolution nuclear magnetic resonance spectrometry (Rapid method) | 90.20 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 5511:1992/Cor 1:1997 | 60.60 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 5515:1979 Fruits, vegetables and derived products -- Decomposition of organic matter prior to analysis -- Wet method | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 5516:1978 Fruits, vegetables and derived products -- Decomposition of organic matter prior to analysis -- Ashing method | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 5517:1978 Fruits, vegetables and derived products -- Determination of iron content -- 1,10- Phenanthroline photometric method | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 5518:2007 Fruits, vegetables and derived products -- Determination of benzoic acid content -- Spectrophotometric method | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 5519:2008 Fruits, vegetables and derived products -- Determination of sorbic acid content | 90.93 | 67.080.01 | ISO/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 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 5521:1981 Fruits, vegetables and derived products -- Qualitative method for the detection of sulphur dioxide | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 5522:1981 Fruits, vegetables and derived products -- Determination of total sulphur dioxide content | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 5523:1981 Liquid fruit and vegetable products -- Determination of sulphur dioxide content (Routine method) | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 5524:1991 Tomatoes -- Guide to cold storage and refrigerated transport | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 5525:1986 Potatoes -- Storage in the open (in clamps) | 90.93 | 67.080.20 | ISO/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 | 67.060 | ISO/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 | 67.060 | ISO/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 | 67.060 | ISO/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 | 90.92 | 67.060 | ISO/TC 34/SC 4 |
| ISO 5534:2004 (IDF 4: 2004) Cheese and processed cheese -- Determination of the total solids content (Reference method) | 90.93 | 67.100.30 | ISO/TC 34/SC 5 |
| ISO 5536:2009 (IDF 23: 2009) Milk fat products -- Determination of water content -- Karl Fischer method | 60.60 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 5537:2004 (IDF 26: 2004) Dried milk -- Determination of moisture content (Reference method) | 90.93 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 5538:2004 (IDF 113: 2004) Milk and milk products -- Sampling -- Inspection by attributes | 90.93 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 5543:2004 (IDF 127: 2004) Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method) | 90.93 | 67.100.99 | ISO/TC 34/SC 5 |
| ISO 5544:2008 (IDF 89: 2008) Caseins -- Determination of " fixed ash " (Reference method) | 90.93 | 67.100.99 | ISO/TC 34/SC 5 |
| ISO 5545:2008 (IDF 90: 2008) Rennet caseins and caseinates -- Determination of ash (Reference method) | 90.93 | 67.100.99 | ISO/TC 34/SC 5 |
| ISO 5546:2010 (IDF 115:2010) Caseins and caseinates -- Determination of pH (Reference method) | 60.60 | 67.100.99 | ISO/TC 34/SC 5 |
| ISO 5547:2008 (IDF 91: 2008) Caseins -- Determination of free acidity (Reference method) | 90.93 | 67.100.99 | ISO/TC 34/SC 5 |
| ISO 5548:2004 (IDF 106:2004) Caseins and caseinates -- Determination of lactose content -- Photometric method | 90.93 | 67.100.99 | ISO/TC 34/SC 5 |
| ISO 5549:1978 Caseins and caseinates -- Determination of protein content (Reference method) | 90.93 | 67.100.99 | ISO/TC 34/SC 5 |
| ISO 5550:2006 (IDF 78: 2006) Caseins and caseinates -- Determination of moisture content (Reference method) | 90.93 | 67.100.99 | ISO/TC 34/SC 5 |
| ISO 5553:1980 Meat and meat products -- Detection of polyphosphates | 90.60 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 5554:1978 Meat products -- Determination of starch content (Reference method) | 90.60 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 5555:2001 Animal and vegetable fats and oils -- Sampling | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 5558:1982 Animal and vegetable fats and oils -- Detection and identification of antioxidants -- Thin-layer chromatographic method | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 5559:1995 Dehydrated onion (Allium cepa Linnaeus) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 5560:1997 Dehydrated garlic (Allium sativum L.) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 5561:1990 Black caraway and blond caraway (Carum carvi Linnaeus), whole -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 5562:1983 Turmeric, whole or ground (powdered) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 5563:1984 Dried peppermint (Mentha piperita Linnaeus) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 5564:1982 Black pepper and white pepper, whole or ground -- Determination of piperine content -- Spectrophotometric method | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 5565-1:1999 Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 1: Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 5565-2:1999 Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 2: Test methods | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 5566:1982 Turmeric -- Determination of colouring power -- Spectrophotometric method | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 5567:1982 Dehydrated garlic -- Determination of volatile organic sulphur compounds | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 5738:2004 (IDF 76: 2004) Milk and milk products -- Determination of copper content -- Photometric method (Reference method) | 90.93 | 67.100.01 | ISO/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 | 67.100.99 | ISO/TC 34/SC 5 |
| ISO 5764:2009 (IDF 108: 2009) Milk -- Determination of freezing point -- Thermistor cryoscope method (Reference method) | 60.60 | 67.100.10 | ISO/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 | 67.100.30 | ISO/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 | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 5983-1:2005/Cor 1:2008 | 60.60 | 65.120 | ISO/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 | 60.60 | 65.120 | ISO/TC 34/SC 10 |
| ISO 5984:2002 Animal feeding stuffs -- Determination of crude ash | 90.20 | 65.120 | ISO/TC 34/SC 10 |
| ISO 5984:2002/Cor 1:2005 | 60.60 | 65.120 | ISO/TC 34/SC 10 |
| ISO 5985:2002 Animal feeding stuffs -- Determination of ash insoluble in hydrochloric acid | 90.20 | 65.120 | ISO/TC 34/SC 10 |
| ISO 5985:2002/Cor 1:2005 | 60.60 | 65.120 | ISO/TC 34/SC 10 |
| ISO 6000:1981 Round-headed cabbage -- Storage in the open | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 6078:1982 Black tea -- Vocabulary | 90.93 | 67.140.10 01.040.67 | ISO/TC 34/SC 8 |
| ISO 6079:1990 Instant tea in solid form -- Specification | 90.20 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 6091:2010 (IDF 86:2010) Dried milk -- Determination of titratable acidity (Reference method) | 60.60 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 6092:1980 Dried milk -- Determination of titratable acidity (Routine method) | 90.93 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 6320:2000 Animal and vegetable fats and oils -- Determination of refractive index | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 6320:2000/Cor 1:2006 | 60.60 | 67.200.10 | ISO/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 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 6322-1:1996 Storage of cereals and pulses -- Part 1: General recommendations for the keeping of cereals | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 6322-2:2000 Storage of cereals and pulses -- Part 2: Practical recommendations | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 6322-3:1989 Storage of cereals and pulses -- Part 3: Control of attack by pests | 90.93 | 67.060 | ISO/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 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 6465:2009 Spices -- Cumin (Cuminum cyminum L.) -- Specification | 60.60 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 6477:1988 Cashew kernels -- Specification | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 6478:1990 Peanuts -- Specification | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 6479:1984 Shelled sweet kernels of apricots -- Specification | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 6479:1984/Cor 1:1999 | 60.60 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 6490-1:1985 Animal feeding stuffs -- Determination of calcium content -- Part 1: Titrimetric method | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 6491:1998 Animal feeding stuffs -- Determination of phosphorus content -- Spectrometric method | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 6492:1999 Animal feeding stuffs -- Determination of fat content | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 6493:2000 Animal feeding stuffs -- Determination of starch content -- Polarimetric method | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 6495:1999 Animal feeding stuffs -- Determination of water-soluble chlorides content | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 6496:1999 Animal feeding stuffs -- Determination of moisture and other volatile matter content | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 6497:2002 Animal feeding stuffs -- Sampling | 90.20 | 65.120 | ISO/TC 34/SC 10 |
| ISO 6498:2012 Animal feeding stuffs -- Guidelines for sample preparation | 60.60 | 65.120 | ISO/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 | 90.60 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 6539:1997 Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicum Blume) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 6540:1980 Maize -- Determination of moisture content (on milled grains and on whole grains) | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 6541:1981 Agricultural food products -- Determination of crude fibre content -- Modified Scharrer method | 90.93 | 67.050 | ISO/TC 34 |
| ISO 6557-1:1986 Fruits, vegetables and derived products -- Determination of ascorbic acid -- Part 1: Reference method | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 6557-2:1984 Fruits, vegetables and derived products -- Determination of ascorbic acid content -- Part 2: Routine methods | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 6558-2:1992 Fruits, vegetables and derived products -- Determination of carotene content -- Part 2: Routine methods | 90.93 | 67.080.01 | ISO/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 | 67.080.01 | ISO/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 | 67.080.01 | ISO/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 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 6571:2008 Spices, condiments and herbs -- Determination of volatile oil content (hydrodistillation method) | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 6574:1986 Celery seed (Apium graveolens Linnaeus) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 6575:1982 Fenugreek, whole or ground (powdered) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 6576:2004 Laurel (Laurus nobilis L.) -- Whole and ground leaves -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 6577:2002 Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification | 90.20 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 6579:2002 Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Salmonella spp. | 90.93 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 6579:2002/Cor 1:2004 | 60.60 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 6633:1984 Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic absorption spectrometric method | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 6634:1982 Fruits, vegetables and derived products -- Determination of arsenic content -- Silver diethyldithiocarbamate spectrophotometric method | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 6635:1984 Fruits, vegetables and derived products -- Determination of nitrite and nitrate content -- Molecular absorption spectrometric method | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 6636-1:1986 Fruits, vegetables and derived products -- Determination of zinc content -- Part 1: Polarographic method | 90.93 | 67.080.01 | ISO/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 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 6636-3:1983 Fruit and vegetable products -- Determination of zinc content -- Part 3: Dithizone spectrometric method | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 6637:1984 Fruits, vegetables and derived products -- Determination of mercury content -- Flameless atomic absorption method | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 6638-1:1985 Fruit and vegetable products -- Determination of formic acid content -- Part 1: Gravimetric method | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 6638-2:1984 Fruit and vegetable products -- Determination of formic acid content -- Part 2: Routine method | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 6639-1:1986 Cereals and pulses -- Determination of hidden insect infestation -- Part 1: General principles | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 6639-2:1986 Cereals and pulses -- Determination of hidden insect infestation -- Part 2: Sampling | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 6639-3:1986 Cereals and pulses -- Determination of hidden insect infestation -- Part 3: Reference method | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 6639-4:1987 Cereals and pulses -- Determination of hidden insect infestation -- Part 4: Rapid methods | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 6646:2011 Rice -- Determination of the potential milling yield from paddy and from husked rice | 60.60 | 67.060 | ISO/TC 34/SC 4 |
| ISO 6647-1:2007 Rice -- Determination of amylose content -- Part 1: Reference method | 90.92 | 67.060 | ISO/TC 34/SC 4 |
| ISO 6647-2:2007 Rice -- Determination of amylose content -- Part 2: Routine methods | 90.92 | 67.060 | ISO/TC 34/SC 4 |
| ISO 6651:2001 Animal feeding stuffs -- Semi-quantitative determination of aflatoxin B1 -- Thin-layer chromatographic methods | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 6654:1991 Animal feeding stuffs -- Determination of urea content | 90.20 | 65.120 | ISO/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 | 65.120 | ISO/TC 34/SC 10 |
| ISO 6656:2002 Animal and vegetable fats and oils -- Determination of polyethylene-type polymers | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 6658:2005 Sensory analysis -- Methodology -- General guidance | 90.60 | 67.240 | ISO/TC 34/SC 12 |
| ISO 6659:1981 Sweet pepper -- Guide to refrigerated storage and transport | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 6660:1993 Mangoes -- Cold storage | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 6661:1983 Fresh fruits and vegetables -- Arrangement of parallelepipedic packages in land transport vehicles | 90.93 | 67.080.01 | ISO/TC 34/SC 14 |
| ISO 6662:1983 Plums -- Guide to cold storage | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 6663:1995 Garlic -- Cold storage | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 6664:1983 Bilberries and blueberries -- Guide to cold storage | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 6665:1983 Strawberries -- Guide to cold storage | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 6666:2011 Coffee sampling -- Triers for green coffee or raw coffee and parchment coffee | 60.60 | 67.260 | ISO/TC 34/SC 15 |
| ISO 6667:1985 Green coffee -- Determination of proportion of insect-damaged beans | 90.93 | 67.140.20 | ISO/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 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 6670:2002 Instant coffee -- Sampling method for bulk units with liners | 90.93 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 6673:2003 Green coffee -- Determination of loss in mass at 105 degrees C | 90.93 | 67.140.20 | ISO/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 | 90.93 | 07.100.30 | ISO/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 | 67.100.01 | ISO/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 | 90.93 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 6734:2010 (IDF 15:2010) Sweetened condensed milk -- Determination of total solids content (Reference method) | 60.60 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 6754:1996 Dried thyme (Thymus vulgaris L.) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 6755:2001 Dried sour cherries -- Specification | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 6756:1984 Decorticated stone pine nuts -- Specification | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 6757:1984 Decorticated kernels of mahaleb cherries -- Specification | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 6770:1982 Instant tea -- Determination of free-flow and compacted bulk densities | 90.93 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 6785:2001 (IDF 93: 2001) Milk and milk products -- Detection of Salmonella spp. | 90.93 | 07.100.30 | ISO/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 | 90.20 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 6820:1985 Wheat flour and rye flour -- General guidance on the drafting of bread-making tests | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 6822:1984 Potatoes, root vegetables and round-headed cabbages -- Guide to storage in silos using forced ventilation | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 6865:2000 Animal feeding stuffs -- Determination of crude fibre content -- Method with intermediate filtration | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 6866:1985 Animal feeding stuffs -- Determination of free and total gossypol | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 6867:2000 Animal feeding stuffs -- Determination of vitamin E content -- Method using high-performance liquid chromatography | 90.93 | 65.120 | ISO/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 | 65.120 | ISO/TC 34/SC 10 |
| ISO 6870:2002 Animal feeding stuffs -- Qualitative determination of zearalenone | 90.20 | 65.120 | ISO/TC 34/SC 10 |
| ISO 6882:1981 Asparagus -- Guide to refrigerated transport | 90.93 | 67.080.20 | ISO/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 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 6884:2008 Animal and vegetable fats and oils -- Determination of ash | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 6885:2006 Animal and vegetable fats and oils -- Determination of anisidine value | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 6886:2006 Animal and vegetable fats and oils -- Determination of oxidative stability (accelerated oxidation test) | 90.93 | 67.200.10 | ISO/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 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 6887-4:2003/Cor 1:2004 | 60.60 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 6887-4:2003/Amd 1:2011 | 60.60 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 6888-1:1999/Amd 1:2003 Inclusion of precision data | 60.60 | 07.100.30 | ISO/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 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 6888-2:1999/Amd 1:2003 Inclusion of precision data | 60.60 | 07.100.30 | ISO/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 | 90.93 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 6949:1988 Fruits and vegetables -- Principles and techniques of the controlled atmosphere method of storage | 90.93 | 67.080.01 | ISO/TC 34/SC 14 |
| ISO 7002:1986 Agricultural food products -- Layout for a standard method of sampling from a lot | 90.93 | 67.040 | ISO/TC 34 |
| ISO 7088:1981 Fish-meal -- Vocabulary | 90.93 | 65.120 01.040.65 | 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 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 7218:2007 Microbiology of food and animal feeding stuffs -- General requirements and guidance for microbiological examinations | 90.93 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 7238:2004 (IDF 104:2004) Butter -- Determination of pH of the serum -- Potentiometric method | 90.93 | 67.100.20 | ISO/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 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 7301:2011 Rice -- Specification | 60.60 | 67.060 | ISO/TC 34/SC 4 |
| ISO 7304:1985 Durum wheat semolinas and alimentary pasta -- Estimation of cooking quality of spaghetti by sensory analysis | 90.92 | 67.060 | ISO/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 | 67.060 | ISO/TC 34/SC 4 |
| ISO 7305:1998 Milled cereal products -- Determination of fat acidity | 90.93 | 67.060 | ISO/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 | 67.100.40 | ISO/TC 34/SC 5 |
| ISO 7366:1987 Animal and vegetable fats and oils -- Determination of 1-monoglycerides and free glycerol contents | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 7377:1984 Juniper berries (Juniperus communis Linnaeus) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 7386:1984 Aniseed (Pimpinella anisum Linnaeus) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 7466:1986 Fruit and vegetable products -- Determination of 5-hydroxymethylfurfural (5-HMF) content | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 7485:2000 Animal feeding stuffs -- Determination of potassium and sodium contents -- Methods using flame-emission spectrometry | 90.93 | 65.120 | ISO/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 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 7513:1990/Amd 1:2012 | 60.60 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 7514:1990 Instant tea in solid form -- Determination of total ash | 90.20 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 7516:1984 Instant tea in solid form -- Sampling | 90.93 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 7540:2006 Ground paprika (Capsicum annuum L.) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 7541:1989 Ground (powdered) paprika -- Determination of total natural colouring matter content | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 7542:1984 Ground (powdered) paprika (Capsicum annuum Linnaeus) -- Microscopical examination | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 7543-1:1994 Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method | 90.93 | 67.220.10 | ISO/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 | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 7558:1988 Guide to the prepacking of fruits and vegetables | 90.93 | 67.080.01 | ISO/TC 34/SC 14 |
| ISO 7560:1995 Cucumbers -- Storage and refrigerated transport | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 7561:1984 Cultivated mushrooms -- Guide to cold storage and refrigerated transport | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 7562:1990 Potatoes -- Guidelines for storage in artificially ventilated stores | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 7563:1998 Fresh fruits and vegetables -- Vocabulary | 90.93 | 67.080.01 01.040.67 | ISO/TC 34/SC 14 |
| ISO 7586:1985 Butter -- Determination of water dispersion value | 90.93 | 67.100.20 | ISO/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 | 67.260 | ISO/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 | 67.260 | ISO/TC 34/SC 2 |
| ISO 7701:1994 Dried apples -- Specification and test methods | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 7702:1995 Dried pears -- Specification and test methods | 90.20 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 7702:1995/Cor 1:2001 | 60.60 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 7703:1995 Dried peaches -- Specification and test methods | 90.20 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 7703:1995/Cor 1:2001 | 60.60 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 7889:2003 (IDF 117: 2003) Yogurt -- Enumeration of characteristic microorganisms -- Colony-count technique at 37 degrees C | 90.93 | 07.100.30 67.100.99 | ISO/TC 34/SC 5 |
| ISO 7907:1987 Carob -- Specification | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 7908:1991 Dried sweet cherries -- Specification | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 7910:1991 Dried mulberries -- Specification | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 7911:1991 Unshelled pine nuts -- Specification | 90.20 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 7920:1984 Sweet cherries and sour cherries -- Guide to cold storage and refrigerated transport | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 7922:1985 Leeks -- Guide to cold storage and refrigerated transport | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 7925:1999 Dried oregano (Origanum vulgare L.) -- Whole or ground leaves -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 7926:1991 Dehydrated tarragon (Artemisia dracunculus Linnaeus) -- Specification | 90.93 | 67.220.10 | ISO/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 | 90.60 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 7928-1:1991 Savory -- Specification -- Part 1: Winter savory (Satureja montana Linnaeus) | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 7928-2:1991 Savory -- Specification -- Part 2: Summer savory (Satureja hortensis Linnaeus) | 90.93 | 67.220.10 | ISO/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 | 90.60 | 07.100.30 | ISO/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 | 90.20 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 7952:1994 Fruits, vegetables and derived products -- Determination of copper content -- Method using flame atomic absorption spectrometry | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 7970:2011 Wheat (Triticum aestivum L.) -- Specification | 60.60 | 67.060 | ISO/TC 34/SC 4 |
| ISO 7971-1:2009 Cereals -- Determination of bulk density, called mass per hectolitre -- Part 1: Reference method | 60.60 | 67.060 | ISO/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 | 60.60 | 67.060 | ISO/TC 34/SC 4 |
| ISO 7971-3:2009 Cereals -- Determination of bulk density, called mass per hectolitre -- Part 3: Routine method | 60.60 | 67.060 | ISO/TC 34/SC 4 |
| ISO 7973:1992 Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph | 90.60 | 67.060 | ISO/TC 34/SC 4 |
| ISO 8069:2005 (IDF 69: 2005) Dried milk -- Determination of content of lactic acid and lactates | 90.93 | 67.100.10 | ISO/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 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 8086:2004 (IDF 121: 2004) Dairy plant -- Hygiene conditions -- General guidance on inspection and sampling procedures | 90.93 | 67.020 | ISO/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 | 67.160.20 | ISO/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 | 67.160.20 | ISO/TC 34/SC 3 |
| ISO 8156:2005 (IDF 129: 2005) Dried milk and dried milk products -- Determination of insolubility index | 90.93 | 67.100.10 | ISO/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 | 67.100.10 | ISO/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 | 67.100.10 | ISO/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 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 8197:1988 Milk and milk products -- Sampling -- Inspection by variables | 90.93 | 67.100.01 | ISO/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 | 67.100.01 | ISO/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 | 90.93 | 67.100.01 | ISO/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 | 90.93 | 67.100.01 | ISO/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 | 90.93 | 67.100.01 | ISO/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 | 67.200.10 | ISO/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 | 67.200.10 | ISO/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 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 8381:2008 (IDF 123: 2008) Milk-based infant foods -- Determination of fat content -- Gravimetric method (Reference method) | 90.93 | 67.100.99 | ISO/TC 34/SC 5 |
| ISO 8420:2002 Animal and vegetable fats and oils -- Determination of content of polar compounds | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 8420:2002/Cor 1:2004 | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 8455:2011 Green coffee -- Guidelines for storage and transport | 60.60 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 8460:1987 Instant coffee -- Determination of free-flow and compacted bulk densities | 90.93 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 8534:2008 Animal and vegetable fats and oils -- Determination of water content -- Karl Fischer method (pyridine free) | 90.93 | 67.200.10 | ISO/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 | 07.100.30 | ISO/TC 34/SC 5 |
| ISO 8553:2004 (IDF 131: 2004) Milk -- Enumeration of microorganisms -- Plate-loop technique at 30 degrees C | 90.93 | 07.100.30 | ISO/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 | 67.240 | ISO/TC 34/SC 12 |
| ISO 8587:2006/Amd 1:2013 | 60.60 | 67.240 | ISO/TC 34/SC 12 |
| ISO 8588:1987 Sensory analysis -- Methodology -- "A" - "not A" test | 90.92 | 67.240 | ISO/TC 34/SC 12 |
| ISO 8589:2007 Sensory analysis -- General guidance for the design of test rooms | 90.93 | 67.240 | ISO/TC 34/SC 12 |
| ISO 8607:2003 Artificial insemination of animals -- Frozen semen of breeding bulls -- Enumeration of living aerobic microorganisms | 90.93 | 65.020.30 | ISO/TC 34 |
| ISO 8607:2003/Amd 1:2011 | 60.60 | 65.020.30 | ISO/TC 34 |
| ISO 8682:1987 Apples -- Storage in controlled atmospheres | 90.20 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 8683:1988 Lettuce -- Guide to precooling and refrigerated transport | 90.93 | 67.080.20 | ISO/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 | 67.100.20 | ISO/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 | 67.100.20 | ISO/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 | 67.100.20 | ISO/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 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 8892:1987 Oilseed residues -- Determination of total residual hexane | 90.20 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 8967:2005 (IDF 134: 2005) Dried milk and dried milk products -- Determination of bulk density | 90.93 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 8968-1:2001 (IDF 20-1: 2001) Milk -- Determination of nitrogen content -- Part 1: Kjeldahl method | 90.92 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 8968-2:2001 (IDF 20-2: 2001) Milk -- Determination of nitrogen content -- Part 2: Block-digestion method (Macro method) | 90.92 | 67.100.10 | ISO/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 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 8968-3:2004/Cor 1:2011 | 60.60 | 67.100.10 | ISO/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 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 8968-4:2001/Cor 1 | 60.60 | 67.100.10 | ISO/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 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 8981:1993 Wheat -- Identification of varieties by electrophoresis | 90.20 | 67.060 | ISO/TC 34/SC 4 |
| ISO 9116:2004 Green coffee -- Guidelines on methods of specification | 90.93 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 9167-1:1992 Rapeseed -- Determination of glucosinolates content -- Part 1: Method using high-performance liquid chromatography | 90.20 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 9231:2008 (IDF 139: 2008) Milk and milk products -- Determination of the benzoic and sorbic acid contents | 90.93 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 9232:2003 (IDF 146: 2003) Yogurt -- Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) | 90.93 | 07.100.30 | ISO/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 | 67.100.30 | ISO/TC 34/SC 5 |
| ISO 9233-1:2007/Amd 1:2012 (IDF 140-1) | 60.60 | 67.100.30 | ISO/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 | 67.100.30 | ISO/TC 34/SC 5 |
| ISO 9233-2:2007/Amd 1:2012 (IDF 140-2) | 60.60 | 67.100.30 | ISO/TC 34/SC 5 |
| ISO 9289:1991 Oilseed residues -- Determination of free residual hexane | 90.93 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 9376:1988 Early potatoes -- Guide to cooling and refrigerated transport | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 9526:1990 Fruits, vegetables and derived products -- Determination of iron content by flame atomic absorption spectrometry | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 9622:1999 Whole milk -- Determination of milkfat, protein and lactose content -- Guidance on the operation of mid-infrared instruments | 90.92 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 9648:1988 Sorghum -- Determination of tannin content | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 9719:1995 Root vegetables -- Cold storage and refrigerated transport | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 9768:1994 Tea -- Determination of water extract | 90.93 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 9768:1994/Cor 1:1998 | 60.60 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 9831:1998 Animal feeding stuffs, animal products, and faeces or urine -- Determination of gross calorific value -- Bomb calorimeter method | 90.20 | 65.120 | ISO/TC 34/SC 10 |
| ISO 9832:2002 Animal and vegetable fats and oils -- Determination of residual technical hexane content | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 9833:1993 Melons -- Cold storage and refrigerated transport | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 9874:2006 (IDF 42: 2006) Milk -- Determination of total phosphorus content -- Method using molecular absorption spectrometry | 90.93 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 9874:2006/Cor 1:2007 | 60.60 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 9884-1:1994 Tea sacks -- Specification -- Part 1: Reference sack for palletized and containerized transport of tea | 90.93 | 67.140.10 55.080 | 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 | 67.140.10 55.080 | ISO/TC 34/SC 8 |
| ISO 9930:1993 Green beans -- Storage and refrigerated transport | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 9936:2006 Animal and vegetable fats and oils -- Determination of tocopherol and tocotrienol contents by high-performance liquid chromatography | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 9936:2006/Cor 1:2008 | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 9936:2006/Amd 1:2011 Updating of reagents and confirmation of statistical data validity | 60.60 | 67.200.10 | ISO/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 | 67.100.10 | ISO/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 | 07.100.30 | ISO/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 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO/TS 10272-3:2010 Microbiology of food and animal feeding stuffs -- Horizontal method for detection and enumeration of Campylobacter spp. -- Part 3: Semi-quantitative method | 90.20 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO/TS 10272-3:2010/Cor 1:2011 | 60.60 | 07.100.30 | ISO/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 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 10399:2004 Sensory analysis -- Methodology -- Duo-trio test | 90.93 | 67.240 | ISO/TC 34/SC 12 |
| ISO 10470:2004 Green coffee -- Defect reference chart | 90.93 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 10519:1997 Rapeseed -- Determination of chlorophyll content -- Spectrometric method | 90.60 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 10539:2002 Animal and vegetable fats and oils -- Determination of alkalinity | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 10540-1:2003 Animal and vegetable fats and oils -- Determination of phosphorus content -- Part 1: Colorimetric method | 90.93 | 67.200.10 | ISO/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 | 67.200.10 | ISO/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 | 90.20 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 10565:1998 Oilseeds -- Simultaneous determination of oil and water contents -- Method using pulsed nuclear magnetic resonance spectrometry | 90.93 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 10620:1995 Dried sweet marjoram (Origanum majorana L.) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 10621:1997 Dehydrated green pepper (Piper nigrum L.) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 10622:1997 Large cardamom (Amomum subulatum Roxb.), as capsules and seeds -- Specification | 90.93 | 67.220.10 | ISO/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 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 10633-1:1995 Oilseed residues -- Determination of glucosinolates content -- Part 1: Method using high-performance liquid chromatography | 90.93 | 67.200.20 | ISO/TC 34/SC 2 |
| ISO 10727:2002 Tea and instant tea in solid form -- Determination of caffeine content -- Method using high-performance liquid chromatography | 90.20 | 67.140.10 | ISO/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 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 11027:1993 Pepper and pepper oleoresins -- Determination of piperine content -- Method using high-performance liquid chromatography | 90.93 | 67.220.10 | ISO/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 | 67.240 | ISO/TC 34/SC 12 |
| ISO 11036:1994 Sensory analysis -- Methodology -- Texture profile | 90.93 | 67.240 | ISO/TC 34/SC 12 |
| ISO 11037:2011 Sensory analysis -- Guidelines for sensory assessment of the colour of products | 60.60 | 67.240 | ISO/TC 34/SC 12 |
| ISO 11050:1993 Wheat flour and durum wheat semolina -- Determination of impurities of animal origin | 90.20 | 67.060 | ISO/TC 34/SC 4 |
| ISO 11051:1994 Durum wheat (Triticum durum Desf.) -- Specification | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 11052:1994 Durum wheat flour and semolina -- Determination of yellow pigment content | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 11053:2009 Vegetable fats and oils -- Determination of cocoa butter equivalents in milk chocolate | 60.60 | 67.200.10 67.190 | ISO/TC 34/SC 11 |
| ISO 11056:1999 Sensory analysis -- Methodology -- Magnitude estimation method | 90.93 | 67.240 | ISO/TC 34/SC 12 |
| ISO 11056:1999/Amd 1:2013 | 60.60 | 67.240 | ISO/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 | 67.100.01 | ISO/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 | 67.060 | ISO/TC 34/SC 4 |
| ISO 11132:2012 Sensory analysis -- Methodology -- Guidelines for monitoring the performance of a quantitative sensory panel | 60.60 | 67.240 | ISO/TC 34/SC 12 |
| ISO/TS 11133-1:2009 Microbiology of food and animal feeding stuffs -- Guidelines on preparation and production of culture media -- Part 1: General guidelines on quality assurance for the preparation of culture media in the laboratory | 90.92 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO/TS 11133-2:2003 Microbiology of food and animal feeding stuffs -- Guidelines on preparation and production of culture media -- Part 2: Practical guidelines on performance testing of culture media | 90.92 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO/TS 11133-2:2003/Amd 1:2011 Test microorganisms for commonly used culture media | 60.60 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 11162:2001 Peppercorns (Piper nigrum L.) in brine -- Specification and test methods | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 11163:1995 Dried sweet basil (Ocimum basilicum L.) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 11164:1995 Dried rosemary (Rosmarinus officinalis L.) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 11165:1995 Dried sage (Salvia officinalis L.) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 11178:1995 Star anise (Illicium verum Hook. f.) -- Specification | 90.93 | 67.220.10 | ISO/TC 34/SC 7 |
| ISO 11285:2004 (IDF 175: 2004) Milk -- Determination of lactulose content -- Enzymatic method | 90.93 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 11286:2004 Tea -- Classification of grades by particle size analysis | 90.20 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 11287:2011 Green tea -- Definition and basic requirements | 60.60 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 11289:1993 Heat-processed foods in hermetically sealed containers -- Determination of pH | 90.93 | 67.050 | ISO/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 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 11290-2:1998/Amd 1:2004 Modification of the enumeration medium | 60.60 | 07.100.30 | ISO/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 | 67.140.20 | ISO/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 | 67.140.20 | ISO/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 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 11702:2009 Animal and vegetable fats and oils -- Enzymatic determination of total sterols content | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 11746:2012 Rice -- Determination of biometric characteristics of kernels | 60.60 | 67.060 | ISO/TC 34/SC 4 |
| ISO 11747:2012 Rice -- Determination of rice kernel resistance to extrusion after cooking | 60.60 | 67.060 | ISO/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 | 67.100.01 | ISO/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 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 11815:2007 (IDF 157: 2007) Milk -- Determination of total milk-clotting activity of bovine rennets | 90.93 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 11816-1:2006 (IDF 155-1:2006) Milk and milk products -- Determination of alkaline phosphatase activity -- Part 1: Fluorimetric method for milk and milk-based drinks | 90.92 | 67.100.10 | ISO/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 | 67.100.30 | ISO/TC 34/SC 5 |
| ISO 11817:1994 Roasted ground coffee -- Determination of moisture content -- Karl Fischer method (Reference method) | 90.93 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 11865:2009 (IDF 174:2009) Instant whole milk powder -- Determination of white flecks number | 60.60 | 67.100.10 | ISO/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) | 90.93 | 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 | 90.93 | 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 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO/TS 11869:2012 (IDF 150) Fermented milks -- Determination of titratable acidity -- Potentiometric method | 60.60 | 67.100.99 | ISO/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 | 60.60 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 12078:2006 (IDF 159: 2006) Anhydrous milk fat -- Determination of sterol composition by gas liquid chromatography (Reference method) | 90.93 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 12080-1:2009 (IDF 142-1:2009) Dried skimmed milk -- Determination of vitamin A content -- Part 1: Colorimetric method | 60.60 | 67.100.10 | ISO/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 | 60.60 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 12081:2010 (IDF 36:2010) Milk -- Determination of calcium content -- Titrimetric method | 60.60 | 67.100.10 | ISO/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 | 67.100.30 | ISO/TC 34/SC 5 |
| ISO 12099:2010 Animal feeding stuffs, cereals and milled cereal products -- Guidelines for the application of near infrared spectrometry | 90.20 | 65.120 | ISO/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 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 12228:1999 Animal and vegetable fats and oils -- Determination of individual and total sterols contents -- Gas chromatographic method | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 12779:2011 (IDF 227) Lactose -- Determination of water content -- Karl Fischer method | 60.60 | 67.100.99 | ISO/TC 34/SC 5 |
| ISO 12871:2010 Olive oils and olive-pomace oils -- Determination of aliphatic alcohols content by capillary gas chromatography | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 12872:2010 Olive oils and olive-pomace oils -- Determination of the 2-glyceryl monopalmitate content | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 12873:2010 Olive oils and olive-pomace oils -- Determination of wax content by capillary gas chromatography | 60.60 | 67.200.10 | ISO/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 | 67.200.10 | ISO/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 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 13082:2011 (IDF 218) Milk and milk products -- Determination of the lipase activity of pregastric lipase preparation | 60.60 | 67.100.01 | ISO/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 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 13299:2003 Sensory analysis -- Methodology -- General guidance for establishing a sensory profile | 90.92 | 67.240 | ISO/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 | 67.240 | ISO/TC 34/SC 12 |
| ISO 13302:2003 Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging | 90.93 | 67.240 | ISO/TC 34/SC 12 |
| ISO 13307:2013 Microbiology of food and animal feed -- Primary production stage -- Sampling techniques | 60.60 | 07.100.30 | ISO/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 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 13366-1:2008/Cor 1:2009 | 60.60 | 67.100.10 | ISO/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 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 13493:1998 Meat and meat products -- Determination of chloramphenicol content -- Method using liquid chromatography | 90.60 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 13496:2000 Meat and meat products -- Detection of colouring agents -- Method using thin-layer chromatography | 90.60 | 67.120.10 | ISO/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 | 07.100.30 | ISO/TC 34/SC 5 |
| ISO 13580:2005 (IDF 151: 2005) Yogurt -- Determination of total solids content (Reference method) | 90.93 | 67.100.99 | ISO/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 | 67.220.10 | ISO/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 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 13730:1996 Meat and meat products -- Determination of total phosphorus content -- Spectrometric method | 90.60 | 67.120.10 | ISO/TC 34/SC 6 |
| ISO 13875:2005 (IDF 178: 2005) Liquid milk -- Determination of acid-soluble beta-lactoglobulin content -- Reverse-phase HPLC method | 90.93 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 13884:2003 Animal and vegetable fats and oils -- Determination of isolated trans isomers by infrared spectrometry | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 13903:2005 Animal feeding stuffs -- Determination of amino acids content | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 13904:2005 Animal feeding stuffs -- Determination of tryptophan content | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 13906:2008 Animal feeding stuffs -- Determination of acid detergent fibre (ADF) and acid detergent lignin (ADL) contents | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 13965:1998 Meat and meat products -- Determination of starch and glucose contents -- Enzymatic method | 90.60 | 67.120.10 | ISO/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 | 07.100.30 | ISO/TC 34/SC 5 |
| ISO 14156:2001 (IDF 172: 2001) Milk and milk products -- Extraction methods for lipids and liposoluble compounds | 90.93 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 14156:2001/Amd 1:2007 (IDF 172) | 60.60 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 14181:2000 Animal feeding stuffs -- Determination of residues of organochlorine pesticides -- Gas chromatographic method | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 14182:1999 Animal feeding stuffs -- Determination of residues of organophosphorus pesticides -- Gas chromatographic method | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 14183:2005 Animal feeding stuffs -- Determination of monensin, narasin and salinomycin contents -- Liquid chromatographic method using post-column derivatization | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 14183:2005/Cor 1:2010 | 60.60 | 65.120 | ISO/TC 34/SC 10 |
| ISO 14377:2002 (IDF 168: 2002) Canned evaporated milk -- Determination of tin content -- Method using graphite furnace atomic absorption spectrometry | 90.93 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 14378:2009 (IDF 167) Milk and dried milk -- Determination of iodide content -- Method using high-performance liquid chromatography | 60.60 | 67.100.10 | ISO/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 | 90.93 | 07.100.30 | ISO/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 | 90.93 | 07.100.30 | ISO/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 | 67.020 | ISO/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 | 67.100.10 | ISO/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 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 14502-1:2005/Cor 1:2006 | 60.60 | 67.140.10 | ISO/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 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 14502-2:2005/Cor 1:2006 | 60.60 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 14565:2000 Animal feeding stuffs -- Determination of vitamin A content -- Method using high-performance liquid chromatography | 90.93 | 65.120 | ISO/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 | 67.100.10 | ISO/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 | 67.100.01 | ISO/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 | 67.100.01 | ISO/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 | 67.100.01 | ISO/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 | 90.93 | 67.100.10 | ISO/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 | 67.100.10 | ISO/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 | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 14797:1999 Animal feeding stuffs -- Determination of furazolidone content -- Method using high-performance liquid chromatography | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 14864:1998 Rice -- Evaluation of gelatinization time of kernels during cooking | 90.20 | 67.060 | ISO/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 | 67.100.01 | ISO/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 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 14902:2001 Animal feeding stuffs -- Determination of trypsin inhibitor activity of soya products | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 14939:2001 Animal feeding stuffs -- Determination of carbadox content -- Method using high-performance liquid chromatography | 90.20 | 65.120 | ISO/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 | 90.20 | 67.060 | ISO/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 | 90.20 | 67.060 | ISO/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 | 67.100.01 | ISO/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 | 90.60 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 60.60 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 67.200.10 | ISO/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 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 15301:2001/Cor 1:2007 | 60.60 | 67.200.10 | ISO/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 | 67.200.10 | ISO/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 | 67.200.10 | ISO/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 | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 15304:2002/Cor 1:2003 | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 15305:1998 Animal and vegetable fats and oils -- Determination of Lovibond colour | 90.93 | 67.200.10 | ISO/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) | 90.93 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 15323:2002 (IDF 173: 2002) Dried milk protein products -- Determination of nitrogen solubility index | 90.93 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO/TS 15495:2010 (IDF 230:2010) Milk, milk products and infant formulae -- Guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS | 60.60 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 15598:1999 Tea -- Determination of crude fibre content | 90.93 | 67.140.10 | ISO/TC 34/SC 8 |
| ISO 15648:2004 (IDF 179: 2004) Butter -- Determination of salt content -- Potentiometric method | 90.93 | 67.100.20 | ISO/TC 34/SC 5 |
| ISO 15753:2006 Animal and vegetable fats and oils -- Determination of polycyclic aromatic hydrocarbons | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 15753:2006/Amd 1:2011 Exclusion of olive pomace oil from the scope | 60.60 | 67.200.10 | ISO/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 | 67.200.10 | ISO/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) | 90.93 | 67.200.10 | ISO/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 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 15793:2000 Durum wheat semolinas -- Determination of the undersize fraction | 90.93 | 67.060 | ISO/TC 34/SC 4 |
| ISO 15884:2002 (IDF 182: 2002) Milk fat -- Preparation of fatty acid methyl esters | 90.93 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 15885:2002 (IDF 184: 2002) Milk fat -- Determination of the fatty acid composition by gas-liquid chromatography | 90.60 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 15914:2004 Animal feeding stuffs -- Enzymatic determination of total starch content | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 16002:2004 Stored cereal grains and pulses -- Guidance on the detection of infestation by live invertebrates by trapping | 90.60 | 67.060 | ISO/TC 34/SC 4 |
| ISO 16035:2003 Animal and vegetable fats and oils -- Determination of low-boiling halogenated hydrocarbons in edible oils | 90.93 | 67.200.10 | ISO/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 | 90.93 | 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 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 16140:2003/Amd 1:2011 | 60.60 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 16305:2005 (IDF 187: 2005) Butter -- Determination of firmness | 90.93 | 67.100.20 | ISO/TC 34/SC 5 |
| ISO 16472:2006 Animal feeding stuffs -- Determination of amylase-treated neutral detergent fibre content (aNDF) | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| 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 | 90.60 | 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 | 90.60 | 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 | 90.93 | 07.100.30 | ISO/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 | 90.93 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 67.240 | ISO/TC 34/SC 12 |
| ISO 16931:2009 Animal and vegetable fats and oils -- Determination of polymerized triacylglycerols by high-performance size-exclusion chromatography (HPSEC) | 60.60 | 67.200.10 | ISO/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 | 67.200.20 | ISO/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 | 67.100.01 | ISO/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 | 65.120 | ISO/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 | 67.100.20 | ISO/TC 34/SC 5 |
| ISO/TS 17193:2011 (IDF 208) Milk -- Determination of the lactoperoxidase activity -- Photometric method (Reference method) | 60.60 | 67.100.01 | ISO/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 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 17240:2004 Fruit and vegetable products -- Determination of tin content -- Method using flame atomic absorption spectrometry | 90.93 | 67.080.01 | ISO/TC 34/SC 3 |
| ISO 17372:2008 Animal feeding stuffs -- Determination of zearalenone by immunoaffinity column chromatography and high performance liquid chromatography | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 17372:2008/Amd 1:2013 Limitation of the scope | 60.60 | 65.120 | ISO/TC 34/SC 10 |
| ISO 17375:2006 Animal feeding stuffs -- Determination of aflatoxin B1 | 90.93 | 65.120 | ISO/TC 34/SC 10 |
| ISO 17410:2001 Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of psychrotrophic microorganisms | 90.60 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 17604:2003 Microbiology of food and animal feeding stuffs -- Carcass sampling for microbiological analysis | 90.92 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 17604:2003/Amd 1:2009 Sampling of poultry carcasses | 60.60 | 07.100.30 | ISO/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 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 17715:2013 Flour from wheat (Triticum aestivum L.) -- Amperometric method for starch damage measurement | 60.60 | 67.060 | ISO/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 | 67.060 | ISO/TC 34/SC 4 |
| ISO/TS 17764-1:2002 Animal feeding stuffs -- Determination of the content of fatty acids -- Part 1: Preparation of methyl esters | 90.93 | 65.120 | ISO/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 | 65.120 | ISO/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 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO/TS 17837:2008 (IDF/RM 25: 2008) Processed cheese products -- Determination of nitrogen content and crude protein calculation -- Kjeldahl method | 90.93 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 17932:2011 Palm oil -- Determination of the deterioration of bleachability index (DOBI) and carotene content | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO/TS 17996:2006 (IDF/RM 205: 2006) Cheese -- Determination of rheological properties by uniaxial compression at constant displacement rate | 90.20 | 67.100.30 | ISO/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 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 17997-2:2004 (IDF 29-2: 2004) Milk -- Determination of casein-nitrogen content -- Part 2: Direct method | 90.92 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 18252:2006 (IDF 200: 2006) Anhydrous milk fat -- Determination of sterol composition by gas liquid chromatography (Routine method) | 90.93 | 67.100.01 | ISO/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 | 67.100.01 | ISO/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 | 67.100.01 | ISO/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 | 67.200.10 | ISO/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 | 90.60 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 18609:2000 Animal and vegetable fats and oils -- Determination of unsaponifiable matter -- Method using hexane extraction | 90.93 | 67.200.10 | ISO/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 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO/TS 19036:2006/Amd 1:2009 Measurement uncertainty for low counts | 60.60 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 19219:2002 Animal and vegetable fats and oils -- Determination of visible foots in crude fats and oils | 90.93 | 67.200.10 | ISO/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 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 20483:2006 Cereals and pulses -- Determination of the nitrogen content and calculation of the crude protein content -- Kjeldahl method | 90.92 | 67.060 | ISO/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 | 67.100.01 | ISO/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 | 90.60 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 20938:2008 Instant coffee -- Determination of moisture content -- Karl Fischer method (Reference method) | 90.93 | 67.140.20 | ISO/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) | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO/TS 21033:2011/Amd 1:2012 | 60.60 | 67.200.10 | ISO/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 | 90.60 | 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 | 90.93 | 67.060 | ISO/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 | 67.060 | ISO/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 | 90.93 | 67.060 | ISO/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 | 90.93 | 67.060 | ISO/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 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 07.100.01 | ISO/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 | 07.100.01 | ISO/TC 34/SC 9 |
| ISO 21543:2006 (IDF 201: 2006) Milk products -- Guidelines for the application of near infrared spectrometry | 90.93 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 21567:2004 Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Shigella spp. | 90.20 | 07.100.30 | ISO/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 | 90.93 | 67.050 | ISO/TC 34/SC 16 |
| ISO 21569:2005/Amd 1:2013 | 60.60 | 67.050 | ISO/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 | 67.050 | ISO/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 | 90.93 | 67.050 | ISO/TC 34/SC 16 |
| ISO 21570:2005/Cor 1:2006 | 60.60 | 67.050 | ISO/TC 34 |
| ISO 21570:2005/Amd 1:2013 | 60.60 | 67.050 | ISO/TC 34/SC 16 |
| ISO 21571:2005 Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- Nucleic acid extraction | 90.93 | 67.050 | ISO/TC 34/SC 16 |
| ISO 21571:2005/Amd 1:2013 | 60.60 | 67.050 | ISO/TC 34/SC 16 |
| ISO 21572:2013 Foodstuffs -- Molecular biomarker analysis -- Protein-based methods | 60.60 | 67.050 | ISO/TC 34/SC 16 |
| ISO 21807:2004 Microbiology of food and animal feeding stuffs -- Determination of water activity | 90.20 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 90.60 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO/TS 21872-1:2007/Cor 1:2008 | 60.60 | 07.100.30 | ISO/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 | 90.60 | 07.100.30 | ISO/TC 34/SC 9 |
| ISO 22000:2005 Food safety management systems -- Requirements for any organization in the food chain | 90.93 | 67.020 | ISO/TC 34/SC 17 |
| ISO 22000:2005/Cor 1:2006 | 60.60 | 67.020 | ISO/TC 34/SC 17 |
| ISO/TS 22002-1:2009 Prerequisite programmes on food safety -- Part 1: Food manufacturing | 90.20 | 67.020 | ISO/TC 34/SC 17 |
| ISO/TS 22002-2:2013 Prerequisite programmes on food safety -- Part 2: Catering | 60.60 | 67.040 | ISO/TC 34/SC 17 |
| ISO/TS 22002-3:2011 Prerequisite programmes on food safety -- Part 3: Farming | 60.60 | 67.040 | ISO/TC 34/SC 17 |
| ISO/TS 22003:2007 Food safety management systems -- Requirements for bodies providing audit and certification of food safety management systems | 90.92 | 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 | 67.020 | ISO/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 | 67.040 | ISO/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 | 67.100.10 | ISO/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 | 60.60 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 07.100.30 | ISO/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 | 67.100.10 | ISO/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 | 07.100.30 | ISO/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 | 67.100.01 | ISO/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 | 67.080.01 | ISO/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 | 60.60 | 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 | 60.60 | 67.100.01 | ISO/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 | 60.60 | 67.100.01 | ISO/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 | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO/TS 22964:2006 (IDF/RM 210: 2006) Milk and milk products -- Detection of Enterobacter sakazakii | 90.93 | 67.100.01 07.100.30 | ISO/TC 34/SC 5 |
| ISO 23058:2006 (IDF 199: 2006) Milk and milk products -- Ovine and caprine rennets -- Determination of total milk-clotting activity | 90.60 | 67.100.01 | ISO/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 | 60.60 | 67.100.10 | ISO/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 | 90.93 | 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 | 90.93 | 67.190 67.200.10 | ISO/TC 34/SC 11 |
| ISO 23391:2006 Dried rosehips -- Specification and test methods | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 23392:2006 Fresh and quick-frozen maize and peas -- Determination of alcohol-insoluble solids content | 90.93 | 67.080.20 | ISO/TC 34/SC 14 |
| ISO 23393:2006 Pomegranate fruit -- Specification and test methods | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO 23394:2006 Dried oleaster -- Specification and test methods | 90.93 | 67.080.10 | ISO/TC 34/SC 14 |
| ISO/TS 23647:2010 Vegetable fats and oils -- Determination of wax content by gas chromatography | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 24114:2011 Instant coffee -- Criteria for authenticity | 60.60 | 67.140.20 | ISO/TC 34/SC 15 |
| ISO 24115:2012 Green coffee -- Procedure for calibration of moisture meters -- Routine method | 60.60 | 67.140.20 | ISO/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 | 90.93 | 67.050 | ISO/TC 34/SC 16 |
| ISO 24276:2006/Amd 1:2013 | 60.60 | 67.050 | ISO/TC 34/SC 16 |
| ISO 24333:2009 Cereals and cereal products -- Sampling | 90.60 | 67.060 | ISO/TC 34/SC 4 |
| ISO 24557:2009 Pulses -- Determination of moisture content -- Air-oven method | 60.60 | 67.060 | ISO/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) | 60.60 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 26462:2010 (IDF 214:2010) Milk -- Determination of lactose content -- Enzymatic method using difference in pH | 60.60 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 26642:2010 Food products -- Determination of the glycaemic index (GI) and recommendation for food classification | 60.60 | 67.040 | ISO/TC 34 |
| ISO/TS 26844:2006 (IDF/RM 215: 2006) Milk and milk products -- Determination of antimicrobial residues -- Tube diffusion test | 90.93 | 67.100.01 | ISO/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 | 60.60 | 65.120 | ISO/TC 34/SC 10 |
| ISO/TS 27105:2009 (IDF 216: 2009) Milk and milk products -- Determination of hen's egg white lysozyme by HPLC | 90.93 | 67.100.01 | ISO/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 | 67.100.30 | ISO/TC 34/SC 5 |
| ISO 27107:2008 Animal and vegetable fats and oils -- Determination of peroxide value -- Potentiometric end-point determination | 90.93 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 27205:2010 (IDF 149: 2010) Fermented milk products -- Bacterial starter cultures -- Standard of identity | 60.60 | 67.100.10 | ISO/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 | 67.100.10 | ISO/TC 34/SC 5 |
| ISO 27608:2010 Animal and vegetable fats and oils -- Determination of Lovibond® colour -- Automatic method | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 27871:2011 (IDF 224:2011) Cheese and processed cheese -- Determination of the nitrogenous fractions | 60.60 | 67.100.30 | ISO/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 | 67.060 | ISO/TC 34/SC 4 |
| ISO 28198:2009 Vegetable fats and oils -- Determination of toluene insoluble matter | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 29822:2009 Vegetable fats and oils -- Isomeric diacylglycerols -- Determination of relative amounts of 1,2- and 1,3-diacylglycerols | 60.60 | 67.200.10 | ISO/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) | 60.60 | 67.200.10 | ISO/TC 34/SC 11 |
| ISO 29842:2011 Sensory analysis -- Methodology -- Balanced incomplete block designs | 60.60 | 67.240 | ISO/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 | 67.100.01 | ISO/TC 34/SC 5 |
| ISO 30024:2009 Animal feeding stuffs -- Determination of phytase activity | 60.60 | 65.120 | ISO/TC 34/SC 10 |
