Ключевые слова:
Measures (containers)|Laboratory glassware|Fat content determination|Tolerances (measurement)|Volume|Funnels (laboratory)|Cream (dairy products)|Test equipment|Food testing|Determination of content|Volumetric flasks|Graduations|Fat extraction methods|Volume measurement|Centrifuges|Colour codes|Marking|Butyrometric methods|Dimensions|Dairy products|Errors|Testing conditions|Stoppers|Milk|Butyrometers|Pipettes|Cheese