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Technical product documentation – General principles of representation – Part 100: Index
Technical product documentation (TPD) – Presentation of dimensions and tolerances – Part 1: General principles
Spices and condiments - Botanical nomenclature
Spices and condiments - Determination of extraneous matter and foreign matter content
Meat and meat products - Determination of nitrogen content (Reference method)
Spices and condiments - Sampling
Meat and meat products - Determination of moisture content (Reference method)
Food and feed products - General guidelines for the determination of nitrogen by the Kjeldahl method
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