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 class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">This document specifies a reference method for the determination of lactose content of raw milk, heat-treated milks, dried milk, dairy permeate, dairy permeate powder, and raw and pasteurized cream.</span></p>
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">The method does not apply to fermented milks and milks to which oligosaccharides have been added, nor to low-lactose or lactose-free milks.</span></p>
Reģistrācijas numurs (WIID)
84827
Darbības sfēra
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">This document specifies a reference method for the determination of lactose content of raw milk, heat-treated milks, dried milk, dairy permeate, dairy permeate powder, and raw and pasteurized cream.</span></p>
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">The method does not apply to fermented milks and milks to which oligosaccharides have been added, nor to low-lactose or lactose-free milks.</span></p>
