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Standard No. 1866-1 / 2005
METHODS OF ANALYSIS FOR CEREALS, PULSES AND LEGUMES PART 1 : SAMPLING
2010-02-08
Standard No. 544-2 / 2005
CANNED PEARS & CANNED APPLES PART 2: CANNED APPLE
2005-03-09
250 L.E.
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Standard No. 687-1 / 2005
GUAVA JUICES PRESERVED EXCLUSIVELY BY PHYSICAL MEANS PART 1:NATURAL GUAVA JUICE
2005-03-09
250 L.E.
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Standard No. 544-1 / 2005
CANNED PEARS & CANNED APPLES PART 1 : CANNED PEARS
2005-04-17
280 L.E.
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Standard No. 1243 / 2005
CANNED PEACH
2010-07-28
Standard No. 1601 / 2005
WHEAT GRAINS
2025-05-26
Standard No. 2378 / 2015
WHEAT FLOUR USED IN BISCUIT AND PASTRY INDUSTRY
2015-06-03
400 L.E.
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Standard No. 3257 / 2005
CORN FLAKES
2019-09-05
Standard No. 3857 / 2005
PRINCIPLES AND GUIDELINES FOR CONDUCT OF MICROBIOLOGICAL RISK ASSESSMENT.
2005-05-29
310 L.E.
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Standard No. 1251-3 / 2005
WHEAT FLOUR WITH ITS DIFFERENT EXTRACTION AND METHODS OF ANALYSIS AND TESTING PART : 3 METHODS OF ANALYSIS AND TESTING – DETERMINATION OF MOISTURE CONTENT ( BASIC REFERENCE METHOD)
2005-07-17
310 L.E.
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Standard No. 1251-2 / 2005
WHEAT FLOUR WITH ITS DIFFERENT EXTRACTION AND METHODS OF ANALYAIS AND TESTING PART 2 : METHODS OF ANALYAIS AND TESTING - SAMPLING
2010-02-08
Standard No. 1251-5 / 2005
WHEAT FLOUR WITH ITS DIFFERENT EXTRACTION AND METHODS OF ANALYSIS AND TESTING PART: 5 METHODS OF ANALYSIS AND TESTING - DETERMINATION OF TOTAL ASH
2011-07-25
Standard No. 1251-4 / 2005
WHEAT FLOUR WITH ITS DIFFERENT EXTRACTION AND METHODS OF ANALYSIS AND TESTING PART : 4 METHODS OF ANALYSIS AND TESTING - DETRMINATION OF MOISTURE CONTENT – ROUTINE REFERNCE METHOD
2010-02-08
Standard No. 1927 / 2005
FOODS FOR SPECIAL DIETARY USES GLUTEN – FREE FOODS
2005-08-29
250 L.E.
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Standard No. 1928 / 2005
FOODS FOR SPECIAL DIETARY USES FOODS WITH LOW- SODIUM CONTENT AND SALT SUBSTITUTES
2005-08-29
250 L.E.
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