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Enzyme preparations for food industry. Methods for the determination of amylase activity
Document status: Active
Meat and meat products. Methods for the determination of L-(+)-glutamic acid
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Food products, food raw materials, feeds, feed additives. Determination of dioxins mass fraction by gas chromatography/high-resolution mass spectrometry
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Dairy products. Determination of fat content by the Weibull–Berntrop method
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Đśilk and dairy products. Determination of sterols by high-performance liquid chromatography
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