Sampling, preparation of test samples, reagents, rounding of numbers, test reports. To be read in conjunction with Parts 2 to 11 of BS 770Cross References:BS 696:Part 1BS 696:Part 2BS 809BS 1957BS 3978BS 4020BS 5475:Part 1BS 5475:Part 2BS 6394:Part 1BS 6394:Part 2BS 6394:Part 3ISO 2962
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Methods for chemical analysis of cheese-General introduction
BSI Group , 02/28/1986
Pages: 4
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