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Guidance for recommended microbiological test methods for spices and condiments.
STANDARD published on 1.5.2010
Designation standards: DIN V 10224:2010-05
Note: WITHDRAWN
Publication date standards: 1.5.2010
SKU: NS-253433
The number of pages: 11
Approximate weight : 33 g (0.07 lbs)
Country: German technical standard
Category: Technical standards DIN
Leitfaden für empfohlene mikrobiologische Prüfverfahren für Gewürze und würzende Zutaten.
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