| Обозначение | Заглавие на русском языке | Статус | Язык документа | Цена (с НДС 20%)
в рублях |
|
|
Oil-tea camellia seed
|
Published |
|
На языке оригинала
|
1382,00
|
|
|
|
Shortening
|
Published |
|
На языке оригинала
|
1786,00
|
|
|
|
Sensory analysis—Assessment (determination and verification) of the shelf life of foodstuffs
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method
|
Published |
|
На языке оригинала
|
2189,00
|
|
|
|
Edible pea starch
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Pregelatinized starch
|
Published |
|
На языке оригинала
|
1786,00
|
|
|
|
General technical requirement for two-dimensional code of food traceability
|
Published |
|
На языке оригинала
|
1382,00
|
|
|
|
Oak mushroom
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Grades and specifications of fresh truffles
|
Published |
|
На языке оригинала
|
1613,00
|
|
|
|
The specification of quality management for supply chain on electronic commerce of agricultural products
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Manufacturing practice for processing of fresh and frozen cultured obscure puffer
|
Published |
|
На языке оригинала
|
1382,00
|
|
|
|
General technical requirements for air-source heat pump drying of honeysuckle
|
Published |
|
На языке оригинала
|
1382,00
|
|
|
|
Packed egg
|
Published |
|
На языке оригинала
|
1786,00
|
|
|
|
Sensory analysis—Guidelines for the use of quantitative response scales
|
Published |
|
На языке оригинала
|
1786,00
|
|
|
|
Sensory analysis—Methodology—“A”-“not A” test
|
Published |
|
На языке оригинала
|
1786,00
|
|
|
|
Technical specification for Taiwan style Oolong tea processing
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Taiwan style Oolong tea
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Code of practice for processing of yellow tea
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Sensory analysis—Methodology—General guidance for establishing a sensory profile
|
Published |
|
На языке оригинала
|
4032,00
|
|
|
|
Fabrication of ovine carcass and cuts
|
Published |
|
На языке оригинала
|
2650,00
|
|
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