Russian standards
Food products, food raw materials. Method of determining residual content of macrocyclic lactones by high performance liquid chromatography with fluorimetric detection
Document status: Active
Food additives. Methods for identification and determination of total coloring matter percentage of food colour curcumin E100
Document status: Active
Meat and meat products. Sensory analysis. The method of profile-descriptor analysis of flavor meat and products
Document status: Active
Sugar. Determination of sulphur dioxide content by iodometric method
Document status: Active
