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Active standard | Published: 13/05/2004
ISO 5534:2004-ed.2.0
Cheese and processed cheese — Determination of the total solids content (Reference method)
(Fromages et fromages fondus — Détermination de la teneur totale en matiere seche (Méthode de référence))
Available languages: English, French, Arabic
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Detail information
Designation: ISO 5534:2004-ed.2.0
Publication date: 13/05/2004
Pages: 7
Country: International technical standard
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