Publikuar
This Part of this European Standard specifies a test method to determine whether there is fatty contact and is applicable to all foods. Testing some foods can require modifications to the method. The method is applicable to contact situations from -20 °C to 100 °C.
Directives related to this standards.
Materiale dhe artikuj të paracaktuar që të bien në kontakt me produkte ushqimore
PUBLISHED
SSH EN 14481:2003
60.60
Standard published
1 jan 2006
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