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Procedure 16
Sensory quality control.
€ 65
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Method 125
Thermotolerant coliform bacteria and Escherichia coli. Enumeration in food and feed.
€ 60
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Method 192
Gram-negative bacteria in pasteurized milk and cream. Detection of recontamination.
€ 60
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Method 55
Determination of net content and drained weight of food.
€ 60
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Method 206
Moisture. Gravimetric determination in food products.
€ 60
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Method 189
Aerobic or anaerobic microorganisms. Enumeration of bacterial spores (Part A). Enumeration on blood agar (Part B).
€ 60
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Method 71
Salmonella. Detection in foods.
€ 60
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Procedure 11
Procedure for sensory analysis of drinking water.
€ 65
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Method 201
Sensory quality control of marine oils
€ 60
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Method 107
Titratable acidity. Determination in milk and cream.
€ 60
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