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Inside callipers graduated in 0,001 and 0,002 mm. Basic parameters. Technical requirements
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Cooked sausage products for child's nutrition. Specifications
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Orthoses on foot. General technical requirements. Classification
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Microbiology of the food chain. Horizontal method for the detection of Cronobacter spp.
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Guide columns bushes for chill moulds with fluid cooling. Construction and dimensions
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Footwear. Test methods for outsoles. Flex resistance
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