Фильтр :
Стандарт и/или проект | Этап | ТК |
---|---|---|
Tea — Preparation of ground sample of known dry matter content
|
90.93 | ISO/TC 34/SC 8 |
Tea — Determination of loss in mass at 103 degrees C
|
90.93 | ISO/TC 34/SC 8 |
Tea — Determination of water extract
|
95.99 | ISO/TC 34/SC 8 |
Tea — Determination of total ash
|
95.99 | ISO/TC 34/SC 8 |
Tea — Determination of total ash
|
90.93 | ISO/TC 34/SC 8 |
Tea — Determination of water-soluble ash and water-insoluble ash
|
95.99 | ISO/TC 34/SC 8 |
Tea — Determination of water-soluble ash and water-insoluble ash
|
90.93 | ISO/TC 34/SC 8 |
Tea — Determination of acid-insoluble ash
|
95.99 | ISO/TC 34/SC 8 |
Tea — Determination of acid-insoluble ash
|
90.93 | ISO/TC 34/SC 8 |
Tea — Determination of alkalinity of water-soluble ash
|
90.93 | ISO/TC 34/SC 8 |
Withdrawal of ISO 1839/1-1975
|
95.99 | ISO/TC 34 |
Withdrawal of ISO 1839/2-1976
|
95.99 | ISO/TC 34 |
Tea — Sampling
|
90.93 | ISO/TC 34/SC 8 |
Tea — Preparation of liquor for use in sensory tests
|
95.99 | ISO/TC 34/SC 8 |
Tea — Preparation of liquor for use in sensory tests
|
60.60 | ISO/TC 34/SC 8 |
Black tea — Specification
|
95.99 | ISO/TC 34/SC 8 |
Black tea — Definition and basic requirements
|
95.99 | ISO/TC 34/SC 8 |
Black tea — Definition and basic requirements — Technical Corrigendum 1
|
95.99 | ISO/TC 34/SC 8 |
Black tea — Definition and basic requirements — Technical Corrigendum 2
|
95.99 | ISO/TC 34/SC 8 |
Black tea — Definition and basic requirements
|
90.93 | ISO/TC 34/SC 8 |
Method of tea classification by chemical analysis
|
30.99 | ISO/TC 34/SC 8 |
Tea polyphenol extracts — Definition and basic requirements
|
60.60 | ISO/TC 34/SC 8 |
Black tea — Vocabulary
|
90.93 | ISO/TC 34/SC 8 |
Instant tea in solid form — Specification
|
95.99 | ISO/TC 34/SC 8 |
Instant tea in solid form — Specification
|
60.60 | ISO/TC 34/SC 8 |
Instant tea — Determination of free-flow and compacted bulk densities
|
90.93 | ISO/TC 34/SC 8 |
Instant tea in solid form — Determination of moisture content (loss in mass at 103 degrees C)
|
90.93 | ISO/TC 34/SC 8 |
Instant tea in solid form — Determination of moisture content (loss in mass at 103 degrees C) — Amendment 1
|
60.60 | ISO/TC 34/SC 8 |
Instant tea in solid form — Determination of total ash
|
90.93 | ISO/TC 34/SC 8 |
Instant tea in solid form — Sampling
|
90.93 | ISO/TC 34/SC 8 |
Tea — Determination of water extract
|
95.99 | ISO/TC 34/SC 8 |
Tea — Determination of water extract
|
90.93 | ISO/TC 34/SC 8 |
Tea — Determination of water extract — Technical Corrigendum 1
|
60.60 | ISO/TC 34/SC 8 |
Tea sacks — Specification — Part 1: Reference sack for palletized and containerized transport of tea
|
90.93 | ISO/TC 34/SC 8 |
Tea sacks — Specification — Part 2: Performance specification for sacks for palletized and containerized transport of tea
|
90.93 | ISO/TC 34/SC 8 |
Tea and instant tea in solid form — Determination of caffeine content — Method using high-performance liquid chromatography
|
95.99 | ISO/TC 34/SC 8 |
Tea and instant tea in solid form — Determination of caffeine content — Method using high-performance liquid chromatography
|
90.93 | ISO/TC 34/SC 8 |
Tea — Classification of grades by particle size analysis
|
95.99 | ISO/TC 34/SC 8 |
Tea — Classification of grades by particle size analysis
|
90.93 | ISO/TC 34/SC 8 |
Green tea — Definition and basic requirements
|
90.93 | ISO/TC 34/SC 8 |
White tea — Definition
|
90.93 | ISO/TC 34/SC 8 |
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 | ISO/TC 34/SC 8 |
Determination of substances characteristic of green and black tea — Part 1: Content of total polyphenols in tea — Colorimetric method using Folin-Ciocalteu reagent — Technical Corrigendum 1
|
60.60 | ISO/TC 34/SC 8 |
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 | ISO/TC 34/SC 8 |
Determination of substances characteristic of green and black tea — Part 2: Content of catechins in green tea — Method using high-performance liquid chromatography — Technical Corrigendum 1
|
60.60 | ISO/TC 34/SC 8 |
Tea — Determination of crude fibre content
|
90.93 | ISO/TC 34/SC 8 |
Tea — Determination of theaflavins in black tea — Method using high performance liquid chromatography
|
60.60 | ISO/TC 34/SC 8 |
Green tea — Vocabulary
|
90.92 | ISO/TC 34/SC 8 |
Green tea — Vocabulary
|
40.20 | ISO/TC 34/SC 8 |
Determination of theanine in tea and instant tea in solid form using high-performance liquid chromatography
|
90.93 | ISO/TC 34/SC 8 |
Tea — Classification of tea types
|
60.60 | ISO/TC 34/SC 8 |
Oolong tea — Definition and basic requirements
|
60.60 | ISO/TC 34/SC 8 |
Matcha tea — Definition and characteristics
|
60.60 | ISO/TC 34/SC 8 |
Masala chai/tea powder — Definition and characteristics
|
30.92 | ISO/TC 34/SC 8 |
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