STN - Slovak standards

Meat and meat products. Determination of chloride content. Part 2: Potentiometric method

Available languages: Czech

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Meat and meat products. Enumeration of yeasts and moulds. Colony-count technique

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Meat and meat products. Enumeration of Brochothrix thermosphacta. Colony-count technique

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Meat products. Common provisions

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Dried calf maws. Standard of quality

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Artificial parchment guts. Standard of quality

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Beef for chopping purposes. Standard of quality

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Pork for chopping purposes. Standard of quality

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Veal for chopping purposes. Standard of quality

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Raw smoked meat. Standard of quality

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