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Normas BSI – AENOR
BS ISO 19660:2018

BS ISO 19660:2018

Cream. Determination of fat content. Acido-butyrometric method

Fecha:
2018-02-16 /Definitive
Comité:
AW/5
Equivalencias internacionales:

ISO 19660:2018

Keywords:
Safety, Health and safety requirements, Creams (food), Food products, Hygiene, Desserts, Verification, Mousse, Equipment safety, Hazards, Food manufacturing equipment
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