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Meat and meat products. Methods of test samples preparation for microbiological examination
Document status: Active
Butter. Potentiometric method of determination of pH of the serum
Document status: Cancelled
Cheese and processed cheese products. Method of determination of mass-percent of citric acid
Document status: Active
Caseins and caseinates. Photometric method for determination of lactose content
Document status: Active
Milk fat. Detection method of vegetable fat by gas-liquid chromatography of sterols
Document status: Cancelled