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Quality requirements for fusion welding of metallic materials - Part 5: Documents with which it is necessary to conform to claim conformity to the quality requirements of ISO 3834-2, ISO 3834-3 or ISO 3834-4 (ISO 3834-5:2021)
Quality requirements for fusion welding of metallic materials - Part 4: Elementary quality requirements (ISO 3834-4:2021)
Quality requirements for fusion welding of metallic materials - Part 1: Criteria for the selection of the appropriate level of quality requirements (ISO 3834-1:2021)
Buildings and civil engineering sealants - Vocabulary (ISO 6927:2021)
Petroleum products - Transparent and opaque liquids - Determination of kinematic viscosity and calculation of dynamic viscosity (ISO 3104:2023)
Automotive fuels - Unleaded petrol - Requirements and test methods
Liquid petroleum products - Fatty acid methyl esters (FAME) for use in diesel engines and heating applications - Requirements and test methods
Protective clothing - Vocabulary (ISO 11610:2023)
Protective gloves - General requirements and test methods (ISO 21420:2020)
Requirements for the collection and transport of samples for medical laboratory examinations
Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorimetric method for cheese (ISO 11816-2:2024)
Milk and milk products - Determination of alkaline phosphatase activity - Part 1: Fluorimetric method for milk and milk-based drinks (ISO 11816-1:2024)
Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 1: Enumeration of sulfite-reducing Clostridium spp. by colony-count technique (ISO 15213-1:2023)
Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp. - Amendment 1 Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC (ISO 6579-1:2017/Amd 1:2020)
Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp. (ISO 6579-1:2017)
Sensory analysis - Selection and training of sensory assessors (ISO 8586:2023)
Microbiology of the food chain - Horizontal method for detection and enumeration of Campylobacter spp. - Part 2: Colony-count technique - Amendment 1: Inclusion of methods for molecular confirmation and identification of thermotolerant Campylobacter spp. and changes in the performance testing of culture media (ISO 10272-2:2017/Amd 1:2023)
Microbiology of the food chain - Horizontal method for detection and enumeration of Campylobacter spp. - Part 1: Detection method - Amendment 1: Inclusion of methods for molecular confirmation and identification of thermotolerant Campylobacter spp., the use of growth supplement in Preston broth and changes in the performance testing of culture media (ISO 10272-1:2017/Amd 1:2023)
