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Ознака стандардаФаза израдеБАС/ТКДатум реализацијеПредвиђени датум наредне фазе
  
prBAS ISO 25166:2027
Zhacai (pickled and squeezed vegetables) — Specification and test methods		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 25184:2027
Molecular biomarker analysis — Nucleotide sequencing — Verified next generation sequences (VNGS)		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 29822-2:2027
Vegetable fats and oils — Determination of the content and relative amounts of 1,2- and 1,3-diacylglycerols — Part 2: Isolation by solid phase extraction (SPE)		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 4149:2027
Green coffee — Olfactory and visual examination and determination of foreign matter and defects		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 5507:2027
Oilseeds, vegetable oils and fats — Nomenclature		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 6670:2027
Instant coffee — Sampling method for bulk units with liners		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 6673:2027
Green coffee — Determination of loss in mass at 105 °C		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 6754:2027
Dried thyme (Thymus vulgaris L.) — Specification		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 7304-1:2027
Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 7889:2027
Yoghurt — Enumeration of characteristic microorganisms — Colony-count technique		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 7926:2027
Dehydrated tarragon (Artemisia dracunculus Linnaeus), whole, cut leaves and powder — Specification		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 7928-1:2027
Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 7928-2:2027
Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 959-1:2027
Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 959-2:2027
Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 973:2027
Pimento [Pimenta dioica (L.) Merr.], whole or ground — Specification		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO 9877:2027
Milk and milk products — Determination of ash		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO/TS 11059:2027
Milk and milk products — Method for the enumeration of Pseudomonas spp.		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO/TS 21569-6:2027
Horizontal methods for molecular biomarker analysis — Methods of analysis for the detection of genetically modified organisms and derived products — Part 6: Real-time PCR based screening methods for the detection of cry1Ab/Ac and Pubi-cry DNA sequences		00.99BAS/TC 4327.10.202606.11.2026
prBAS ISO/TS 27265:2027
Heat-processed milk and dried milk products — Enumeration of thermoresistant spores of thermophilic bacteria		00.99BAS/TC 4327.10.202606.11.2026