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EN ISO 5534:2004/AC:2013
In Force
2013-09-11
Cheese and processed cheese - Determination of the total solids content
(Reference method) - Technical Corrigendum 1 (ISO 5534:2004/Cor 1:2013)
EN
EN
EN ISO 23691:2026
In Force
2026-02-18
Microbiology of the food chain - Determination and use of cardinal
values (ISO 23691:2026)
EN
