| Обозначение | Заглавие на русском языке | Статус | Язык документа | Цена (с НДС 20%)
в рублях |
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Quality requirements for oligosaccharides—Part 2:Fructooligosaccharide
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Published |
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На языке оригинала
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2117,00
|
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Quality requirements for oligosaccharides—Part 3：Xylo-oligosaccharides
|
Published |
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На языке оригинала
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1642,00
|
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Quality requirements for oligosaccharidesдёЂPart 4пјљIsomaltooligosaccharide
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Published |
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На языке оригинала
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1339,00
|
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Trehalose
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Published |
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На языке оригинала
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1253,00
|
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Quality requirements for D-xylose
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Published |
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На языке оригинала
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1253,00
|
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Immobilizod glucose isomerase preparation
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Published |
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На языке оригинала
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1339,00
|
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Kojic acid
|
Published |
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На языке оригинала
|
1253,00
|
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Lipase preparations
|
Published |
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На языке оригинала
|
1339,00
|
|
|
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Good manufacturing practice for Chinese rice wine enterprises
|
Published |
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На языке оригинала
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1253,00
|
|
|
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Good manufacturing practice for wine enterprises
|
Published |
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На языке оригинала
|
1339,00
|
|
|
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Good manufacturing practice for Chinese spirits enterprises
|
Published |
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На языке оригинала
|
1253,00
|
|
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Milk wines
|
Published |
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На языке оригинала
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3283,00
|
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Code of practice for the prevention and reduction of patulin contamination in apple juice and apple juice ingredients in other beverages
|
Published |
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На языке оригинала
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1253,00
|
|
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General quality for soy sauce and pot-roast meat products
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Published |
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На языке оригинала
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1253,00
|
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Vermicelli
|
Published |
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На языке оригинала
|
1253,00
|
|
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General rules for starch product
|
Published |
|
На языке оригинала
|
1339,00
|
|
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Instant seaweed
|
Published |
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На языке оригинала
|
1037,00
|
|
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General quality requirements for instant seaweed and its products
|
Published |
|
На языке оригинала
|
1253,00
|
|
|
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General principle of dried laver quality
|
Published |
|
На языке оригинала
|
1253,00
|
|
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Grades of apples for processing
|
Published |
|
На языке оригинала
|
1037,00
|
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