| Обозначение | Заглавие на русском языке | Статус | Язык документа | Цена (с НДС 20%)
в рублях |
|
|
Dried apples - Specification and test methods
|
Published |
|
На языке оригинала
|
1786,00
|
|
|
|
Dried pears - Specification and test methods
|
Published |
|
На языке оригинала
|
1786,00
|
|
|
|
Product of geographical indication - Lushi heimuer (Auricularia auricula)
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Product of geographical indications - Hami melon
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Product of geographical indication - Yanchuan dried chinese jujub
|
Published |
|
На языке оригинала
|
1382,00
|
|
|
|
Product of geographical indication - Zengcheng simiao rice
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 1: Staff responsibilities
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 2: Recruitment and training of panel leaders
|
Published |
|
На языке оригинала
|
1786,00
|
|
|
|
General quality for bacon
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
General quality for Chinese sausage
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Dried bean curd
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Determination of forbidden materials in foods - Dyes of basic orange - High performance liquid chromatography method
|
Published |
|
На языке оригинала
|
1382,00
|
|
|
|
General principle of shreded squid quality
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Manufacturing practice for seafood processing in catering industry
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Full-moon dumpling
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Food packaging containers and articles - Terms
|
Published |
|
На языке оригинала
|
2189,00
|
|
|
|
Food packaging containers and articles - Classification
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
General principles for the addition of essential nutrients to foods
|
Published |
|
На языке оригинала
|
1382,00
|
|
|
|
Quality requirements for enzyme preparations—Part 1：Protease preparations
|
Published |
|
На языке оригинала
|
2477,00
|
|
|
|
Quality requirements for oligosaccharides—Part 2:Fructooligosaccharide
|
Published |
|
На языке оригинала
|
2822,00
|
|
| Страницы: ... / 38 / 39 / 40 / 41 / 42 / 43 / 44 / 45 / 46 / 47 / 48 / 49 / 50 / 51 ... / 77 |