Russian standards PDF
Meat and meat products. Method for determination of residual activity of acid phosphatase, expressed by mass fraction of phenol in sausage products made from thermally treated ingredients
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Fish, marine invertebrates and products of their processing. Quantitative determination of biogenic amines content by HPLC method
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Fish, marine products and products of them. Method of determining the fraction of total mass of protein, fat, water, phosphorus, calcium and ash by the near-infra-red spectrometry
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