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<p><span lang="EN-GB" style="font-size: 12.0pt; line-height: 115%; font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-GB; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">This document provides a method for the determination of pH in milk and milk products, including guidelines on what equipment to use for dairy products and specific ways of work for different dairy products.</span></p>
Reģistrācijas numurs (WIID)
92711
Darbības sfēra
<p><span lang="EN-GB" style="font-size: 12.0pt; line-height: 115%; font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-GB; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">This document provides a method for the determination of pH in milk and milk products, including guidelines on what equipment to use for dairy products and specific ways of work for different dairy products.</span></p>
