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Joint couplings. Parameters, design and dimensions
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Caseins and caseinates. Method for determination of protein content
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Instant whole milk powder. Method for determination of white flecks number
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Meat and meat products. Reference method for measurement of pH
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Meat and meat products. Determination of chloride content. Volhard method
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Animal and vegetable fats and oils. Method for determination of oxidation stability (accelerated oxidation test)
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Rapessed. Determination of chlorophyll content by spectrometric method
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Canned sardines and similar fish species in oil. Specifications
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Frozen fillets of oceanic and marine fish. Specifications
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Frozen squid. Specifications
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design