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Analysis Of Common Butter With Salt - Acidity (San %) - Manual Of Official Methods For Analysis Of Foods Of Animal Origin, 2Nd Ed. Brasília: Mapa, 2022. Method 2.2, Analysis Of Common Butter With Salt - Sodium Chloride (Nacl) - Iso 1738 / Idf 12 (2004), Analysis Of Common Butter With Salt - Lipids - Iso 17189 / Idf 194 (2003), Analysis Of Ordinary Butter With Salt - Content Of Insolubles In Ethyl Ether - It Lfq 200D, Analysis Of Ordinary Butter With Salt - Moisture - Iso 8851-1:2004 Idf 191-1:2004, 13/03/2026 - 11:27:02, 03/13/2026 - 11:27:03, 03/13/2026 - 11:27:04, 03/13/2026 - 13:32:16, Analysis Of Ordinary Butter With Salt - Non-Fatty Solids / Dry Extract, Defatted (Sng) - Iso 3727-2 / Idf 80-2 (2001), Analysis Of Dulce De Leche - Qualitative Starch - Official Methods For Analysis Of Foods Of Animal Origin, 3Rd Ed. Brasília: Mapa. Method 2.6, Dulce De Leche Analysis - Fixed Mineral Residue (Ash) - Aoac 930.30 (2023), Dulce De Leche Analysis - Lipids - Iso 1737 / Idf 13 (2008), Dulce De Leche Analysis - Protein - Iso 8968-1 / Idf 20-1 (2004), Dulce De Leche Analysis - Moisture - Iso 6734 / Idf 15 (2010), Dulce De Leche Analysis - Sorbic Acid And/Or Sorbates - Iso 9231 / Idf 139 (2008), Yogurt Analysis - Acidity In Lactic Acid - Iso 11869 / Idf 150 (2012), Yogurt Analysis - Lipids - Iso 1211 / Idf 1 (2010), Yogurt Analysis - Protein - Iso 8968-1 / Idf 20-1 (2004), Honey Analysis - Free Acidity - Abnt Nbr 15714-6, Honey Analysis - Lactonic Acidity - Abnt Nbr 15714-6, Honey Analysis - Total Acidity - Abnt Nbr 15714-6, Honey Analysis - Fixed Mineral Residue (Ash) - Abnt Nbr 15714-3, Honey Analysis - Insoluble Solids In Honey - Abnt Nbr 15714-5, Honey Analysis - Moisture - Abnt Nbr 15714-2, Minas Fresco Cheese Analysis - Moisture - Iso 5534 / Idf 4 (2004), Analysis Of Minas Fresco Cheese - Fat Matter In The Dry Extract (Fat In The Dry Extract) - Official Methods For Analysis Of Foods Of Animal Origin, 1St Ed. Brasília: Mapa, 2022. Method 2.22.8, Analysis Of Minas Fresco Cheese - Lipids - Iso 23319 / Idf 250 (2022), Analysis Of Minas Fresco Cheese - Sorbic Acid And/Or Sorbates - Iso 9231 / Idf 139 (2008), Analysis Of Minas Fresco Cheese - Molds And Yeasts - Iso 6611 Idf 94:2004, Analysis Of Minas Fresco Cheese - Thermotolerant Coliforms At 45°C - Official Methods For Products Of Animal Origin (Map) 2024, Analysis Of Minas Fresco Cheese - Total Coliforms At 30°C - Iso 4832:2006, Analysis Of Minas Fresco Cheese - Positive Coagulase Staphylococcus - Iso 6888-1:2021/Amd 1:2023, Analysis Of Minas Fresco Cheese - Salmonella Spp. - Iso 6579-1:2017/Amd 1:2020, Yogurt Analysis - Molds And Yeasts - Iso 6611 Idf 94:2004, Yogurt Analysis - Thermotolerant Coliforms At 45°C - Official Methods For Products Of Animal Origin (Map) 2024, Yogurt Analysis - Total Coliforms A 30°C - Iso 4832:2006, Yogurt Analysis - Salmonella Spp. - Iso 6579-1:2017/Amd 1:2020, Analysis Of Salted Butter - Molds And Yeasts - Iso 6611 Idf 94:2004, Analysis Of Salted Butter - Thermotolerant Coliforms At 45°C - Official Methods For Products Of Animal Origin (Map) 2024, Analysis Of Salted Butter - Coliforms Totals At 30°C - Iso 4832:2006, Analysis Of Salted Butter - Positive Coagulase Staphylococcus – Isso 6888-1:2021/Amd 1:2023, Analysis Of Salted Butter - Salmonella Spp. - Iso 6579-1:2017/Amd 1:2020, Dulce De Leche Analysis - Coagulase Positive Staphylococcus – Isso 6888-1:2021/Amd 1:2023, Dulce De Leche Analysis - Bolore