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NFV 04 417 : 1999

Current

Current

The latest, up-to-date edition.

MEAT AND MEAT-BASED PRODUCTS - PREPARATION OF A SECTION FOR HISTOLOGICAL ANALYSIS - PARAFFIN TECHNIQUE

Published date

12-01-2013

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DevelopmentNote
Indice de classement: V04-417. (08/2015)
DocumentType
Standard
PublisherName
Association Francaise de Normalisation
Status
Current

NFV 40 100 : 2002 COOKED PORK MEATS - SALTING - HIGH QUALITY COOKED HAM - SPECIFICATION
S.R. CWA 16255:2010 MEAT RAW MATERIALS OBTAINED BY DEBONING - ASSESSMENT OF THE MUSCLE FIBRE STRUCTURE - PORK, POULTRY AND RABBIT

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