18 pages matching GOST in this book
Results 1-3 of 18
What people are saying - Write a review
We haven't found any reviews in the usual places.
ORGANIZATION OF PRODUCTION CONTROL
Main Defects of Raw Material
25 other sections not shown
0.1 N solution accuracy acetic acid acid number added alkali ammonia analysis balyk barrels beaker boiling brine calculated caustic soda caustic soda solution caviar checked chemical chilled chloride clean color concentration conical flask containers controlled cooled defrosting density distilled water dressing dried drying cabinet Estimation ether extraction filter paper filtrate finished product freezing fresh frozen fish funnel glass rod glue GOST GOST standards grade grains heated hydrochloric acid hydrometer hygienic condition iodine jelly layer liquid liver measuring flask meat method mixed mixture ml capacity moisture content packed phenolphthalein pieces potassium potassium permanganate poured precipitate prepared proteinous quantity ratio raw material reagents removed residue rinsed salmon salt content salt solution sample semifinished products sevruga silver nitrate smell smoking soaking sodium sodium chloride storage sturgeon sulfate sulfuric acid surface taken taste tion titration tube vitamin vobla volume washed water bath weighing bottle weight