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Finishing scoops with lancets. Design

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Rye bread flour. Specifications

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State system for ensuring the uniformity of measurements. Standard reference data. Vanadium. Lattice parameters. Coeffi cient of linear thermal expansion in the range of temperatures from 240 K to 400 K

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Brewingyeast. Specifications

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Pneumatic drives. General test methods

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Processed cheese products. Calculation of content of added phosphate expressed as phosphorus

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