GOST 5726-2013

Public catering services. Methods of laboratory quality control of products of public catering. Part 5. Methods for determination of fat

Meal from fish marine mammals, crustaceans and invertebrates. Methods for determination of mass components of carbamide and calculation of fresh protein taking into account mass components of carbamide

State system for ensuring the uniformity of measurements. Air-heat installations for measuring moisture of cereals and cereal products. Verification procedure

Implants for surgery. Metallic materials. Part 6: Wrought cobalt-nickel-chromium-molybdenum alloy

Automatic identification. International unique identification of transport units. General

Glued and bent blanks. Method of determining ultimate strength in static bending