Filtrar :
Norma o proyecto | Etapa | TC |
---|---|---|
Cauliflowers — Guide to cold storage
|
95.99 | ISO/TC 34 |
Cauliflowers — Guide to cold storage and refrigerated transport
|
90.93 | ISO/TC 34/SC 3 |
Onions — Guide to storage
|
95.99 | ISO/TC 34 |
Onions — Guide to storage
|
90.93 | ISO/TC 34/SC 3 |
Vegetables — Nomenclature — First list
|
90.60 | ISO/TC 34/SC 3 |
Vegetables — Nomenclature — Second list
|
95.99 | ISO/TC 34 |
Vegetables — Nomenclature — Part 2: Second list
|
95.99 | ISO/TC 34/SC 3 |
Ware potatoes — Guide to storage
|
90.60 | ISO/TC 34/SC 3 |
Carrots — Guide to storage
|
90.60 | ISO/TC 34/SC 3 |
Round-headed cabbage — Guide to storage
|
95.99 | ISO/TC 34 |
Round-headed cabbage — Guide to cold storage and refrigerated transport
|
90.93 | ISO/TC 34/SC 3 |
Vegetable products — Determination of chloride content
|
90.93 | ISO/TC 34/SC 3 |
Asparagus — Guide to storage
|
90.93 | ISO/TC 34/SC 3 |
Horse-radish — Guide to storage
|
95.99 | ISO/TC 34/SC 3 |
Tomatoes — Guide to storage
|
95.99 | ISO/TC 34 |
Tomatoes — Guide to cold storage and refrigerated transport
|
90.93 | ISO/TC 34/SC 3 |
Potatoes — Storage in the open (in clamps)
|
95.99 | ISO/TC 34 |
Potatoes — Storage in the open (in clamps)
|
90.93 | ISO/TC 34/SC 3 |
Round-headed cabbage — Storage in the open
|
90.60 | ISO/TC 34/SC 3 |
Sweet pepper — Guide to refrigerated storage and transport
|
90.60 | ISO/TC 34/SC 3 |
Garlic — Guide to cold storage
|
95.99 | ISO/TC 34 |
Garlic — Cold storage
|
90.93 | ISO/TC 34/SC 3 |
Greenhouse tomatoes — Guide to refrigerated transport
|
95.99 | ISO/TC 34 |
Potatoes, root vegetables and round-headed cabbages — Guide to storage in silos using forced ventilation
|
90.93 | ISO/TC 34/SC 3 |
Asparagus — Guide to refrigerated transport
|
90.60 | ISO/TC 34/SC 3 |
Cucumbers — Guide to storage and refrigerated transport
|
95.99 | ISO/TC 34 |
Cucumbers — Storage and refrigerated transport
|
90.93 | ISO/TC 34/SC 3 |
Cultivated mushrooms — Guide to cold storage and refrigerated transport
|
90.93 | ISO/TC 34/SC 3 |
Potatoes — Guidelines for storage in artificially ventilated stores
|
90.93 | ISO/TC 34/SC 3 |
Leeks — Guide to cold storage and refrigerated transport
|
90.93 | ISO/TC 34/SC 3 |
Lettuce — Guide to precooling and refrigerated transport
|
90.93 | ISO/TC 34/SC 3 |
Early potatoes — Guide to cooling and refrigerated transport
|
90.93 | ISO/TC 34/SC 3 |
Root vegetables — Cold storage and refrigerated transport
|
90.93 | ISO/TC 34/SC 3 |
Green beans — Storage and refrigerated transport
|
95.99 | ISO/TC 34/SC 3 |
Artichokes — Specification and test methods
|
60.60 | ISO/TC 34/SC 3 |
Asparagus — Specification and test methods
|
60.60 | ISO/TC 34/SC 3 |
Fresh and quick-frozen maize and peas — Determination of alcohol-insoluble solids content
|
90.93 | ISO/TC 34/SC 3 |
Ground cassava leaves (Isombe) — Specification
|
60.60 | ISO/TC 34/SC 3 |
Pao cai (salted fermented vegetables) — Specification and test methods
|
60.60 | ISO/TC 34/SC 3 |
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