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BUTTER. DETERMINATION OF WATER, SOLIDS NON-FAT AND FAT CONTENTS ON THE SAME TEST PORTION. REFERENCE METHOD.
Available languages: Spanish
Available design: electronic design (pdf), Print design
DETERMINATION OF THE FACT CONTENT OF CREAM. (REFERENCE METHOD).
Available languages: Spanish
Available design: electronic design (pdf), Print design
DETERMINATION OF DRY MATTER IN CHEESE AND PROCESSED CHEESE.
Available languages: Spanish
Available design: electronic design (pdf), Print design
Aerospace series - Steel FE-PA3601 (X6CrNiTi18-10) - Air melted - Softened - Bar for machining - a or D = 250 mm - 500 MPa = Rm = 700 MPa
Available languages: English
Available design: electronic design (pdf), Print design
DETERMINATION OF THE FAT CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS. REFERENCED METHOD.
Available languages: Spanish
Available design: electronic design (pdf), Print design
PASTEURIZED STABILIZED CHEESE. DETERMINATION OF THE PHOSPHATASE ACTIVITY. REFERENCE METHOD.
Available languages: Spanish
Available design: electronic design (pdf), Print design
Aerospace series - Steel FE-PA3601 (X6CrNiTi18-10) - Air melted - Softened - Sheet and strip - a = 6 mm - 500 MPa = Rm = 700 MPa
Available languages: English
Available design: electronic design (pdf), Print design
WHEY CHEESE. DETERMINATION OF THE FAT CONTENT. REFERENCE METHOD.
Available languages: Spanish
Available design: electronic design (pdf), Print design
CHEESE AND PROCESSED CHEESE PRODUCTS. DETERMINATION OF CHLORIDE CONTENT. POTENTIOMETRIC TITRATION METHOD.
Available languages: Spanish
Available design: electronic design (pdf), Print design
SAFETY OF MACHINERY. MINIMUM GAPS TO AVOID CRUSHING OF PARTS OF THE HUMAN BODY.
Available languages: Spanish
Available design: electronic design (pdf), Print design