NFV 04 417 : 1999
Current
Current
The latest, up-to-date edition.
MEAT AND MEAT-BASED PRODUCTS - PREPARATION OF A SECTION FOR HISTOLOGICAL ANALYSIS - PARAFFIN TECHNIQUE
Published date
12-01-2013
Publisher
Sorry this product is not available in your region.
| DevelopmentNote |
Indice de classement: V04-417. (08/2015)
|
| DocumentType |
Standard
|
| PublisherName |
Association Francaise de Normalisation
|
| Status |
Current
|
| NFV 40 100 : 2002 | COOKED PORK MEATS - SALTING - HIGH QUALITY COOKED HAM - SPECIFICATION |
| S.R. CWA 16255:2010 | MEAT RAW MATERIALS OBTAINED BY DEBONING - ASSESSMENT OF THE MUSCLE FIBRE STRUCTURE - PORK, POULTRY AND RABBIT |
Summarise
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