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ISO 2920:2004

ISO 2920:2004

Whey cheese — Determination of dry matter (Reference method)

Fromage de sérum — Détermination de la matière sèche (Méthode de référence)

Date:
2004-10-18 / Published
ICS:

67.100.30 - Cheese. Including cottage cheese, whey cheese

Committee:
ISO/TC 34/SC 5 - Milk and milk products
Relación con otras normas ISO:

Anula a: ISO 2920:1974

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