Informējam, ka Sistēma pielāgota darbam ar interneta pārlūkprogrammu Internet Explorer (8. un jaunākām versijām) un Mozilla Firefox (3.6 un jaunākām versijām).
Izmantojot citu interneta pārlūkprogrammu, brīdinām, ka Sistēmas funkcionalitāte var tikt traucēta.
<p>ISO 5529:2007 describes a method, known as the Zeleny sedimentation test, for assessing one of the factors determining the quality of wheat as a means of predicting the baking strength of the flour which can be made from it.</p>
<p>The method is applicable only to <i>Triticum aestivum </i>L.<i> </i>wheat.</p>
Reģistrācijas numurs (WIID)
40524
Darbības sfēra
<p>ISO 5529:2007 describes a method, known as the Zeleny sedimentation test, for assessing one of the factors determining the quality of wheat as a means of predicting the baking strength of the flour which can be made from it.</p>
<p>The method is applicable only to <i>Triticum aestivum </i>L.<i> </i>wheat.</p>
