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BS ISO 9233-1:2007+A1:2012
Cheese, cheese rind and processed cheese. Determination of natamycin content. Molecular absorption spectrometric method for cheese rind
24 стр.
Действует
Печатная копияПечатное издание
211.68 £ (включая НДС 20%)
Разработчик:
Зарубежные/BSI
ICS:
67.100.30 Cheese. Including cottage cheese, whey cheese / Сыр. Включая домашний сыр, сывороточно-альбумидный сыр
Ключевые слова:
Cheese, Dairy products, Food products, Food testing, Chemical analysis and testing, Determination of content, Food preservatives, Microbiological-growth-resisting materia, Molecular absorption spectrophotometry