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Table Of Contents

2.6. Depozitarea
3.1. Generalitati
3.2. Conditii tehnice
3.3 Proprietati organoleptice
3.4. Proprietati chimice
3.5. Ambalare si marcare
4.1. Generalitati
4.2.1. Proprietati organoleptice
4.3.1. Domeniul de aplicare
4.3.2. Principiu
4.3.3. Vase, ustensile si alte mijloace auxiliare
4.3.4. Conditii generale
4.3.5. Prelevarea probelor
4.3.6. Ambalarea, transportul si pastrarea probelor
4.3.7. Modul de lucru
4.3.8. Calcul
4.3.9. Interpretarea rezultatelor
4.4. Proprietati fizico – chimice
4.5.1. Generalitati
4.5.2. Luarea si pregatirea probelor
4.5.3. Principiul metodei
4.5.4. Aparatura
4.5.5. Reactivi
4.5.6. Mod de lucru
4.5.7. Calcul
4.5.8. Mentiuni in buletinul de analiza
4.6.1. Principiul metodei
4.6.2. Materiale si reactivi:
4.6.3. Mod de lucru
4.6.4. Mod de calcul
4.7.1. Principiul metodei
4.7.2. Reactivi
4.7.3. Mod de lucru
4.7.4. Calcul
4.7.5. Repetabilitate
4.7.6. Mentiuni in buletinul de analiza
4.8.1. Principiul metodei
4.8.2. Reactivi
4.8.3. Pregatirea scarii comparatoare
4.8.4. Modul de lucru
4.9.1. Principiul metodei
4.9.2. Aparatura
4.9.3. Reactivi si materiale
4.9.4. Pregatirea probelor
4.9.5. Modul de lucru
4.9.6. Calcul
4.9.7. Repetabilitatea
4.9.8. Mentiuni in buletinul de analiza
5. Interpretarea rezultatelor
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atestat salam caraiman

atestat salam caraiman

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Published by: Pascu Emanuel Sergiu on Jan 11, 2012
Copyright:Attribution Non-commercial

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