Povučen
The principle of the method consists in drying of the product for 16 h in a ventilated oven controlled at 103 °C, after previous crushing.
POVUČEN
ISO 2291:1980
95.99
Povučen
13. 11. 2017.
KAKAO-ZRNO - ODREĐIVANJE SADRŽAJA VLAGE - (RUTINSKA METODA) - (IDENTIČAN SA ISO 2291:1980)
95.99 Povučen