Development Note
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INDICE DE CLASSEMENT V04416 V 04-416PR SEPT.1999 |
Document Type
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Standard |
ISBN
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Pages
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Published
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Publisher
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Association Francaise de Normalisation
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Status
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Current |
NFV 04 407 : 2002
|
MEAT, MEAT PRODUCT AND FISHERY PRODUCTS - DETERMINATION OF NITROGEN CONTENT AND CALCULATION OF THE PROTEIN CONTENT - KJELDAHL METHOD |
NFV 40 100 : 2002
|
COOKED PORK MEATS - SALTING - HIGH QUALITY COOKED HAM - SPECIFICATION |
NFV 04 401 : 2001
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MEAT, MEAT PRODUCTS AND FISHERY PRODUCTS - DETERMINATION OF MOISTURE CONTENT |
NFV 04 404 : 2001
|
MEAT, MEAT PRODUCTS AND FISHERY PRODUCTS - DETERMINATION OF TOTAL ASH |
NFV 04 403 : 2001
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MEAT, MEAT PRODUCTS AND FISHERY PRODUCTS - DETERMINATION OF FREE FAT CONTENT |
NFV 04 415 : 2002
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MEAT, MEAT PRODUCT AND FISHERY PRODUCTS - DETERMINATION OF L-HYDROXYPROLINE (COLLAGEN) CONTENT |
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