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Active standard | Published: 30/10/2006
ISO 12082:2006-ed.2.0
Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
(Fromages fondus — Détermination, par calcul, de la teneur en émulsifiants et substances acidifiantes/de contrôle du pH ajoutés, a base de citrate, exprimée en acide citrique)
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Detail information
Designation: ISO 12082:2006-ed.2.0
Publication date: 30/10/2006
Pages: 2
Country: International technical standard
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