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BS ISO 27205:2010
Current
The latest, up-to-date edition.
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Fermented milk products. Bacterial starter cultures. Standard of identity
Hardcopy , PDF
English
28-02-2010
Foreword
Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Description of bacterial starter cultures
5 Essential composition
6 Quality and food safety management
7 Product information
8 Methods of analyses
Annex A (informative) - Recommended methods of analysis
Bibliography
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