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Methods of test for meat and meat products - Determination of chloride content (Volhard method) Ingestion-build-82061 the precision of the measurement
Methods of test for meat and meat products - Determination of chloride content (Volhard method) Ingestion-build-82061 the precision of the measurement
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Description
the precision of the measurement should preferably be ± 5 °C at the worst when establishing values used in material specifications
this part of ISO 11608 can be applied to NIS outside the ISO 11608 series as well
This report provides guidance to HDOs and MDMs for the selection and implementation of management
The products are manufactured in the form of boards or blocks
its exposure
Methods of test for meat and meat products - Determination of chloride content (Volhard method) Ingestion-build-82061 the precision of the measurement
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