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All-wool and half-woolen fabrics. Standards of colour fastness and methods for determination

Document status: Active

Meat and meat products. Determination of lactic acid and lactates using high performance liquid chromatography

Document status: Active

Oilseeds, vegetable oils and fats. Nomenclature

Document status: Active

Mechanical vibration. Methods for the calibration of vibration and shock transducers. Part 13. Primary shock calibration using laser interferometry

Document status: Active

Salted fish. Specifications

Document status: Replaced by GOST 7448-2006

Wedge holder. Design and dimensions

Document status: Active