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Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2018)
60.60 Standard published
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018)
60.60 Standard published
Milk - Determination of fat content - Gravimetric method (Reference method) (ISO 1211:1984 rev)
10.99 New project approved