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BVL L 04.00-30/3:2025-08

Untersuchung von Lebensmitteln - Sensorische Analyse von Butter - Teil 3: Leitfaden für die Beurteilung sensorischer Eigenschaften auf Übereinstimmung mit Produktspezifikationen mittels Punktvergabe

German title
Untersuchung von Lebensmitteln - Sensorische Analyse von Butter - Teil 3: Leitfaden für die Beurteilung sensorischer Eigenschaften auf Übereinstimmung mit Produktspezifikationen mittels Punktvergabe
Publication date
2025-08
Original language
German
Pages
2

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Publication date
2025-08
Original language
German
Pages
2

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