Russian standards PDF
Yogurt. Enumeration of characteristic microorganisms. Colony-count technique after incubation at 37 °C
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Cereals and cereal products. Determination of the viscosity using an amylograph
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Rubber vulcanized or thermoplastic. Determination of adhesion to metal by two-plate method
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Materials and articles in contact with foodstuffs. Cutlery and table hollowware. Part 1. Cutlery for the preparation of food. Specifications
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