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Method 31
Colouring matters, water-soluble, synthetic. Isolation and identification.
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Method 26
Phosphatase activity. Determination for pasteurisation control of milk, cream and whey.
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60
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Method 23 (REPEALED)
Moisture and ash. Gravimetric determination in meat and meat products.
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60
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Method 14
Moisture. Determination in bread.
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60
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Method 10
Gravimetric determination of fat in milk, cream and milk powder and milk powder products.
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Method 6
Nitrogen. Determination in foods and feeds according to Kjeldahl.
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Method 5
Aerobic microorganisms and presumptive Enterobacteriaceae. Enumeration on surfaces and utensils.
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60
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Method 3
Salicylic acid in foods. Qualitative and quantitative analysis.
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60
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Method 2
Benzoic acid. Determination in foods.
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60
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