| Обозначение | Заглавие на русском языке | Статус | Язык документа | Цена (с НДС 22%)
в рублях |
|
|
Terms and classification of egg and egg products
|
Published |
|
На языке оригинала
|
1282,00
|
|
|
|
Technical requirement for processing of smoked baked and salt roasted meat products
|
Published |
|
На языке оригинала
|
1199,00
|
|
|
|
Grades and specifications of dried sea cucumber
|
Published |
|
На языке оригинала
|
1199,00
|
|
|
|
Detection method of mammals and poultry ingredients-Suspended bead array
|
Published |
|
На языке оригинала
|
1199,00
|
|
|
|
Frozen whitebait
|
Published |
|
На языке оригинала
|
1199,00
|
|
|
|
Seawater cultured pearl oysters and classification of pearls
|
Published |
|
На языке оригинала
|
993,00
|
|
|
|
Frozen surimi
|
Published |
|
На языке оригинала
|
1778,00
|
|
|
|
Technical specification for live aquatic products transportation
|
Published |
|
На языке оригинала
|
1199,00
|
|
|
|
Terms of fishery product processing
|
Published |
|
На языке оригинала
|
2895,00
|
|
|
|
Technical specification for the processing of frozen surimi
|
Published |
|
На языке оригинала
|
1199,00
|
|
|
|
Guide for quality grading of livestock and poultry meat
|
Published |
|
На языке оригинала
|
827,00
|
|
|
|
Guidelines for the sensory evaluation of aquatic products
|
Published |
|
На языке оригинала
|
1282,00
|
|
|
|
Freshwater cultured pearl mussels and classification of pearls
|
Published |
|
На языке оригинала
|
993,00
|
|
|
|
Manufacturing practice for processing of fresh and frozen cultured obscure puffer
|
Published |
|
На языке оригинала
|
993,00
|
|
|
|
Packed egg
|
Published |
|
На языке оригинала
|
1282,00
|
|
|
|
Fabrication of ovine carcass and cuts
|
Published |
|
На языке оригинала
|
1902,00
|
|
|
|
Machanically separated meat
|
Published |
|
На языке оригинала
|
993,00
|
|
|
|
Technical requirements for processing of chilled meat
|
Published |
|
На языке оригинала
|
993,00
|
|
|
|
Traceability requirement for livestock and poultry meat
|
Published |
|
На языке оригинала
|
1282,00
|
|
|
|
Code of practice for livestock and poultry meat fabrication-Pork
|
Published |
|
На языке оригинала
|
1489,00
|
|
| Страницы: 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 |