Wheat and wheat flour. Gluten content. Pt. 1: Determination of wet gluten by a manual method.- pt. 2: Determination of wet gluten by mechanical means.- pt. 3: Determination of dry gluten from wet gluten by an oven drying method.- pt. 4: Determination of dry gluten from wet gluten by a rapid drying method

International Organization for Standardization, Geneva (Switzerland) eng

Wheat and wheat flour. Gluten content. Pt. 1: Determination of wet gluten by a manual method.- pt. 2: Determination of wet gluten by mechanical means.- pt. 3: Determination of dry gluten from wet gluten by an oven drying method.- pt. 4: Determination of dry gluten from wet gluten by a rapid drying method

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Main Author:	International Organization for Standardization, Geneva (Switzerland) eng
Format:	Texto biblioteca
Language:
Published:	Geneva (Switzerland) ISO 2006
Subjects:	WHEATS, WHEAT FLOUR, PROXIMATE COMPOSITION, GLUTEN, CEREAL PROTEIN, STANDARDS, ANALYTICAL METHODS, Technique analytique, Blé, Farine de blé, Composition globale, Gluten, Protéine de céréale, Norme, Técnicas analíticas, Trigo, Harina de trigo, Composición aproximada, Proteínas de cereales, Normas,
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id	unfao:662993
record_format	koha
spelling	unfao:6629932021-05-05T06:52:20ZWheat and wheat flour. Gluten content. Pt. 1: Determination of wet gluten by a manual method.- pt. 2: Determination of wet gluten by mechanical means.- pt. 3: Determination of dry gluten from wet gluten by an oven drying method.- pt. 4: Determination of dry gluten from wet gluten by a rapid drying method International Organization for Standardization, Geneva (Switzerland) eng textGeneva (Switzerland) ISO2006 WHEATSWHEAT FLOURPROXIMATE COMPOSITIONGLUTENCEREAL PROTEINSTANDARDSANALYTICAL METHODSTechnique analytiqueBléFarine de bléComposition globaleGlutenProtéine de céréaleNormeTécnicas analíticasTrigoHarina de trigoComposición aproximadaGlutenProteínas de cerealesNormas
institution	FAO IT
collection	Koha
country	Italia
countrycode	IT
component	Bibliográfico
access	En linea
databasecode	cat-fao-it
tag	biblioteca
region	Europa del Sur
libraryname	David Lubin Memorial Library of FAO
language
topic	WHEATS WHEAT FLOUR PROXIMATE COMPOSITION GLUTEN CEREAL PROTEIN STANDARDS ANALYTICAL METHODS Technique analytique Blé Farine de blé Composition globale Gluten Protéine de céréale Norme Técnicas analíticas Trigo Harina de trigo Composición aproximada Gluten Proteínas de cereales Normas WHEATS WHEAT FLOUR PROXIMATE COMPOSITION GLUTEN CEREAL PROTEIN STANDARDS ANALYTICAL METHODS Technique analytique Blé Farine de blé Composition globale Gluten Protéine de céréale Norme Técnicas analíticas Trigo Harina de trigo Composición aproximada Gluten Proteínas de cereales Normas
spellingShingle	WHEATS WHEAT FLOUR PROXIMATE COMPOSITION GLUTEN CEREAL PROTEIN STANDARDS ANALYTICAL METHODS Technique analytique Blé Farine de blé Composition globale Gluten Protéine de céréale Norme Técnicas analíticas Trigo Harina de trigo Composición aproximada Gluten Proteínas de cereales Normas WHEATS WHEAT FLOUR PROXIMATE COMPOSITION GLUTEN CEREAL PROTEIN STANDARDS ANALYTICAL METHODS Technique analytique Blé Farine de blé Composition globale Gluten Protéine de céréale Norme Técnicas analíticas Trigo Harina de trigo Composición aproximada Gluten Proteínas de cereales Normas International Organization for Standardization, Geneva (Switzerland) eng Wheat and wheat flour. Gluten content. Pt. 1: Determination of wet gluten by a manual method.- pt. 2: Determination of wet gluten by mechanical means.- pt. 3: Determination of dry gluten from wet gluten by an oven drying method.- pt. 4: Determination of dry gluten from wet gluten by a rapid drying method
format	Texto
topic_facet	WHEATS WHEAT FLOUR PROXIMATE COMPOSITION GLUTEN CEREAL PROTEIN STANDARDS ANALYTICAL METHODS Technique analytique Blé Farine de blé Composition globale Gluten Protéine de céréale Norme Técnicas analíticas Trigo Harina de trigo Composición aproximada Gluten Proteínas de cereales Normas
author	International Organization for Standardization, Geneva (Switzerland) eng
author_facet	International Organization for Standardization, Geneva (Switzerland) eng
author_sort	International Organization for Standardization, Geneva (Switzerland) eng
title	Wheat and wheat flour. Gluten content. Pt. 1: Determination of wet gluten by a manual method.- pt. 2: Determination of wet gluten by mechanical means.- pt. 3: Determination of dry gluten from wet gluten by an oven drying method.- pt. 4: Determination of dry gluten from wet gluten by a rapid drying method
title_short	Wheat and wheat flour. Gluten content. Pt. 1: Determination of wet gluten by a manual method.- pt. 2: Determination of wet gluten by mechanical means.- pt. 3: Determination of dry gluten from wet gluten by an oven drying method.- pt. 4: Determination of dry gluten from wet gluten by a rapid drying method
title_full	Wheat and wheat flour. Gluten content. Pt. 1: Determination of wet gluten by a manual method.- pt. 2: Determination of wet gluten by mechanical means.- pt. 3: Determination of dry gluten from wet gluten by an oven drying method.- pt. 4: Determination of dry gluten from wet gluten by a rapid drying method
title_fullStr	Wheat and wheat flour. Gluten content. Pt. 1: Determination of wet gluten by a manual method.- pt. 2: Determination of wet gluten by mechanical means.- pt. 3: Determination of dry gluten from wet gluten by an oven drying method.- pt. 4: Determination of dry gluten from wet gluten by a rapid drying method
title_full_unstemmed	Wheat and wheat flour. Gluten content. Pt. 1: Determination of wet gluten by a manual method.- pt. 2: Determination of wet gluten by mechanical means.- pt. 3: Determination of dry gluten from wet gluten by an oven drying method.- pt. 4: Determination of dry gluten from wet gluten by a rapid drying method
title_sort	wheat and wheat flour. gluten content. pt. 1: determination of wet gluten by a manual method.- pt. 2: determination of wet gluten by mechanical means.- pt. 3: determination of dry gluten from wet gluten by an oven drying method.- pt. 4: determination of dry gluten from wet gluten by a rapid drying method
publisher	Geneva (Switzerland) ISO
publishDate	2006
work_keys_str_mv	AT internationalorganizationforstandardizationgenevaswitzerlandeng wheatandwheatflourglutencontentpt1determinationofwetglutenbyamanualmethodpt2determinationofwetglutenbymechanicalmeanspt3determinationofdryglutenfromwetglutenbyanovendryingmethodpt4determinationofdryglutenfromwetglutenbyarapiddryingmethod
_version_	1768064574090641408

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