| Обозначение | Заглавие на русском языке | Статус | Язык документа | Цена (с НДС 20%)
в рублях |
|
|
Good manufacturing practice for livestock and poultry slaughtering—Pig
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Terms of meat and meat products
|
Published |
|
На языке оригинала
|
2477,00
|
|
|
|
Quality grading of livestock and poultry meat—Chicken
|
Published |
|
На языке оригинала
|
1382,00
|
|
|
|
Product of geographical Indication - Pingyao braised beef
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Specification on the application of HACCP in the slaughter of livestock and poultry
|
Published |
|
На языке оригинала
|
4435,00
|
|
|
|
Specification of good manufacture practice for fresh and frozen meat processing
|
Published |
|
На языке оригинала
|
1786,00
|
|
|
|
General quality for cooked cured ham
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
General quality for cooked sausage
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Determination of carbaryl in meat and meat products
|
Published |
|
На языке оригинала
|
1382,00
|
|
|
|
Determination of olaquindox in meat and meat products
|
Published |
|
На языке оригинала
|
1382,00
|
|
|
|
Determination of 2,4-D in meat and meat products
|
Published |
|
На языке оригинала
|
1382,00
|
|
|
|
The evaluating specification on the HACCP certification of the meat products
|
Published |
|
На языке оригинала
|
3398,00
|
|
|
|
Criterion for sensory evaluation of meat and meat products
|
Published |
|
На языке оригинала
|
1382,00
|
|
|
|
The technical criterion of pig humane slaughter
|
Published |
|
На языке оригинала
|
1382,00
|
|
|
|
General quality for bacon
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
General quality for Chinese sausage
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
General quality for soy sauce and pot-roast meat products
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
General quality for meat floss
|
Published |
|
На языке оригинала
|
1786,00
|
|
|
|
General quality for dried meat dice
|
Published |
|
На языке оригинала
|
1670,00
|
|
|
|
Hazard analysis and critical point(HACCP) for application quick-frozen foods
|
Published |
|
На языке оригинала
|
2477,00
|
|
| Страницы: 1 / 2 / 3 / 4 |