UNI ISO 1444 : 2010
Current
Current
The latest, up-to-date edition.
MEAT AND MEAT PRODUCTS - DETERMINATION OF FREE FAT CONTENT
Published date
02-04-2010
1 SCOPO E CAMPO DI APPLICAZIONE
2 RIFERIMENTI NORMATIVI
3 TERMINI E DEFINIZIONI
4 PRINCIPIO
5 REAGENTI E MATERIALI
6 APPARECCHIATURA
7 CAMPIONAMENTO
8 PREPARAZIONE DEL CAMPIONE DI PROVA
9 PROCEDIMENTO
10 CALCOLO
11 PRECISIONE
12 RAPPORTO DI PROVA
APPENDICE A (informativa) - BIBLIOGRAFIA
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