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ISO 21543:2006

Milk products -- Guidelines for the application of near infrared spectrometry

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Kehtetu alates 06.10.2020
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06.10.2020
Põhitekst
06.09.2006
Põhitekst
ISO 21543|IDF 201:2006 provides guidance on use of near infrared spectrometry in the determination of -- the total solids, fat and protein contents in cheese, -- the moisture, fat, protein and lactose contents in dried milk, dried whey and dried butter milk, and -- the moisture, fat, non-fat solids and salt contents in butter.
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