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Enzyme preparations for food industry. Method for determination of cellulase activity
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Seeds of minor fodder crops. Sowing characteristics. Specifications
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Macaroni products instant. General specifications
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Low protein macaroni products. General specifications
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Phosphate starch. Specification
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Enzyme preparations for food industry. Methods for determination of pectolytic activity
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Wheat flour. Physical characteristics of doughs. Part 1. Determination of water absorption and rheological properties using farinograf
Available languages: English and Russian, Russian
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Wheat flour. Physical characteristics of doughs. Part 2. Determination of rheological properties using an extensograph
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Packing and technical fabrics made of bast fibres. General specifications
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design
Fodder yeast from the corn distillers. Specifications
Available languages: English and Russian, Russian
Available design: electronic design (pdf), Print design