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BS ISO 9622:1999

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Whole milk. Determination of milkfat, protein and lactose content. Guidance on the operation of mid-infrared instruments

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Pages: 34

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    Methods for chemical analysis of liquid milk and cream, General introduction including preparation of samples

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    Methods for chemical analysis of liquid milk and cream, Detection of detergent/disinfectant residues

  • BS 1741-5.1:1988

    Methods for chemical analysis of liquid milk and cream. Determination of the nitrogen content of liquid milk, Reference method

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BS ISO 9622:1999

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