GOST PDF
Foods of plant origin. Multiresidue methods for the gas chromatographic determination of pesticide residues. Part 1. General considerations
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Public catering service. Method of elaborating and approving of house specialties at public catering enterprises
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Public catering services. General requirements for procedures and forms of service at catering enterprises
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Accounting of industrial atmospheric emissions. Terms and definitions
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Fruit and vegetable products. Determination of sulfur dioxide by Enzymatic method
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