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Fruit and vegetable products. Determination of sulfur dioxide by Enzymatic method
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Fuel assemblies of the sodium-cooled reactors. Rules for strength analysis under dynamic loads
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Ceramic ware, glass-ceramic ware and glass dinnerware in contact with food. Release of lead and cadmium. Part 2. Permissible limits
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Statistical methods. Double sampling plans by attributes with minimal sample sizes indexed by PRQ and CRQ values
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