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![157 Ash Determination by Conductivity [Print]](https://icc.or.at/images/Products/157-icc-store.jpg "157 Ash Determination by Conductivity [Print]")
157 Ash Determination by Conductivity [Print]
€135.00
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![157 Konduktometrische Bestimmung des Aschegehaltes [PDF]](https://icc.or.at/images/Products/157-de-icc-store.jpg "157 Konduktometrische Bestimmung des Aschegehaltes [PDF]")
157 Konduktometrische Bestimmung des Aschegehaltes [PDF]
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157 Konduktometrische Bestimmung des Aschegehaltes [Print]
€135.00
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![158 Gluten Index Method for Assessing Gluten Strength in Durum Wheat (Triticum durum) [PDF]](https://icc.or.at/images/Products/158-icc-store.jpg "158 Gluten Index Method for Assessing Gluten Strength in Durum Wheat (Triticum durum) [PDF]")
158 Gluten Index Method for Assessing Gluten Strength in Durum Wheat (Triticum durum) [PDF]
€135.00
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158 Gluten Index Method for Assessing Gluten Strength in Durum Wheat (Triticum durum) [Print]
€135.00
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![158 Gluten Index Methode zur Bestimmung der Kleberfestigkeit in Durumweizen (Triticum durum) [PDF]](https://icc.or.at/images/Products/158-de-icc-store.jpg "158 Gluten Index Methode zur Bestimmung der Kleberfestigkeit in Durumweizen (Triticum durum) [PDF]")
158 Gluten Index Methode zur Bestimmung der Kleberfestigkeit in Durumweizen (Triticum durum) [PDF]
€135.00
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158 Gluten Index Methode zur Bestimmung der Kleberfestigkeit in Durumweizen (Triticum durum) [Print]
€135.00
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![159 Bestimmung des Proteingehaltes mittels Nahinfrarot-Reflexions- (NIR-) Spektroskopie [PDF]](https://icc.or.at/images/Products/159-de-icc-store.jpg "159 Bestimmung des Proteingehaltes mittels Nahinfrarot-Reflexions- (NIR-) Spektroskopie [PDF]")
159 Bestimmung des Proteingehaltes mittels Nahinfrarot-Reflexions- (NIR-) Spektroskopie [PDF]
€135.00
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159 Bestimmung des Proteingehaltes mittels Nahinfrarot-Reflexions- (NIR-) Spektroskopie [Print]
€135.00
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![159 Determination of Protein by Near Infrared Reflectance (NIR) Spectroscopy [PDF]](https://icc.or.at/images/Products/159-icc-store.jpg "159 Determination of Protein by Near Infrared Reflectance (NIR) Spectroscopy [PDF]")
159 Determination of Protein by Near Infrared Reflectance (NIR) Spectroscopy [PDF]
€135.00
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159 Determination of Protein by Near Infrared Reflectance (NIR) Spectroscopy [Print]
€135.00
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![161 Bestimmung der 'Rührzahl' ('Stirring Number') mit dem Newport Rapid Visco Analyser als Maß der Alpha-Amylase-Aktivität in Getreide und Mehl [PDF]](https://icc.or.at/images/Products/161-de-icc-store.jpg "161 Bestimmung der 'Rührzahl' ('Stirring Number') mit dem Newport Rapid Visco Analyser als Maß der Alpha-Amylase-Aktivität in Getreide und Mehl [PDF]")
161 Bestimmung der 'Rührzahl' ('Stirring Number') mit dem Newport Rapid Visco Analyser als Maß der Alpha-Amylase-Aktivität in Getreide und Mehl [PDF]
€135.00
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161 Bestimmung der 'Rührzahl' ('Stirring Number') mit dem Newport Rapid Visco Analyser als Maß der Alpha-Amylase-Aktivität in Getreide und Mehl [Print]
€135.00
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![161 Determination of the 'Stirring Number' using the Newport Rapid Visco Analyser, as a Measure of the Degree of Alpha-Amylase Activity in Grain and Flour [PDF]](https://icc.or.at/images/Products/161-icc-store.jpg "161 Determination of the 'Stirring Number' using the Newport Rapid Visco Analyser, as a Measure of the Degree of Alpha-Amylase Activity in Grain and Flour [PDF]")
161 Determination of the 'Stirring Number' using the Newport Rapid Visco Analyser, as a Measure of the Degree of Alpha-Amylase Activity in Grain and Flour [PDF]
€135.00
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161 Determination of the 'Stirring Number' using the Newport Rapid Visco Analyser, as a Measure of the Degree of Alpha-Amylase Activity in Grain and Flour [Print]
€135.00
excl. 10% (Austrian) VAT, which may have to be added to customers within the European Union.
![162 Methode zur Bestimmung der 'Schnellverkleisterung' (Rapid Pasting) mit dem Newport Rapid Visco Analyser [PDF]](https://icc.or.at/images/Products/162-de-icc-store.jpg "162 Methode zur Bestimmung der 'Schnellverkleisterung' (Rapid Pasting) mit dem Newport Rapid Visco Analyser [PDF]")
162 Methode zur Bestimmung der 'Schnellverkleisterung' (Rapid Pasting) mit dem Newport Rapid Visco Analyser [PDF]
€135.00
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162 Methode zur Bestimmung der 'Schnellverkleisterung' (Rapid Pasting) mit dem Newport Rapid Visco Analyser [Print]
€135.00
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![162 Rapid Pasting Method Using the Newport Rapid Visco Analyser [PDF]](https://icc.or.at/images/Products/162-icc-store.jpg "162 Rapid Pasting Method Using the Newport Rapid Visco Analyser [PDF]")
162 Rapid Pasting Method Using the Newport Rapid Visco Analyser [PDF]
€135.00
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162 Rapid Pasting Method Using the Newport Rapid Visco Analyser [Print]
€135.00
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![164 Bestimmung des Gehaltes an beschädigter Stärke mit Hilfe des Enzym-Kits der Firma Megazyme [PDF]](https://icc.or.at/images/Products/164-de-icc-store.jpg "164 Bestimmung des Gehaltes an beschädigter Stärke mit Hilfe des Enzym-Kits der Firma Megazyme [PDF]")
164 Bestimmung des Gehaltes an beschädigter Stärke mit Hilfe des Enzym-Kits der Firma Megazyme [PDF]
€135.00
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164 Bestimmung des Gehaltes an beschädigter Stärke mit Hilfe des Enzym-Kits der Firma Megazyme [Print]
€135.00
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![164 Measurement of Damaged Starch by Using Megazyme Enzymic Kit [PDF]](https://icc.or.at/images/Products/164-icc-store.jpg "164 Measurement of Damaged Starch by Using Megazyme Enzymic Kit [PDF]")
164 Measurement of Damaged Starch by Using Megazyme Enzymic Kit [PDF]
€135.00
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164 Measurement of Damaged Starch by Using Megazyme Enzymic Kit [Print]
€135.00
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![165 Bestimmung von Ochratoxin A in Weizen und Weizenprodukten [PDF]](https://icc.or.at/images/Products/165-de-icc-store.jpg "165 Bestimmung von Ochratoxin A in Weizen und Weizenprodukten [PDF]")
165 Bestimmung von Ochratoxin A in Weizen und Weizenprodukten [PDF]
€135.00
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165 Bestimmung von Ochratoxin A in Weizen und Weizenprodukten [Print]
€135.00
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![165 Determination of Ochratoxin A in Wheat and Wheat Products [PDF]](https://icc.or.at/images/Products/165-icc-store.jpg "165 Determination of Ochratoxin A in Wheat and Wheat Products [PDF]")
165 Determination of Ochratoxin A in Wheat and Wheat Products [PDF]
€135.00
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165 Determination of Ochratoxin A in Wheat and Wheat Products [Print]
€135.00
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![166 Bestimmung von ß-Glucan in Getreide [PDF]](https://icc.or.at/images/Products/166-de-icc-store.jpg "166 Bestimmung von ß-Glucan in Getreide [PDF]")
166 Bestimmung von ß-Glucan in Getreide [PDF]
€135.00
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166 Bestimmung von ß-Glucan in Getreide [Print]
€135.00
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![166 Determination of Beta-Glucan in Barley, Oat and Rye [PDF]](https://icc.or.at/images/Products/166-icc-store.jpg "166 Determination of Beta-Glucan in Barley, Oat and Rye [PDF]")
166 Determination of Beta-Glucan in Barley, Oat and Rye [PDF]
€135.00
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166 Determination of Beta-Glucan in Barley, Oat and Rye [Print]
€135.00
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![167 Bestimmung des Proteingehaltes in Getreide und Getreideprodukten für Lebensmittel und Futtermittel nach der DUMAS-Verbrennungsmethode [PDF]](https://icc.or.at/images/Products/167-de-icc-store.jpg "167 Bestimmung des Proteingehaltes in Getreide und Getreideprodukten für Lebensmittel und Futtermittel nach der DUMAS-Verbrennungsmethode [PDF]")
167 Bestimmung des Proteingehaltes in Getreide und Getreideprodukten für Lebensmittel und Futtermittel nach der DUMAS-Verbrennungsmethode [PDF]
€135.00
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167 Bestimmung des Proteingehaltes in Getreide und Getreideprodukten für Lebensmittel und Futtermittel nach der DUMAS-Verbrennungsmethode [Print]
€135.00
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![167 Determination of Crude Protein in Grain and Grain Products for Food and Feed by the Dumas Combustion Principle [PDF]](https://icc.or.at/images/Products/167-icc-store.jpg "167 Determination of Crude Protein in Grain and Grain Products for Food and Feed by the Dumas Combustion Principle [PDF]")
167 Determination of Crude Protein in Grain and Grain Products for Food and Feed by the Dumas Combustion Principle [PDF]
€135.00
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167 Determination of Crude Protein in Grain and Grain Products for Food and Feed by the Dumas Combustion Principle [Print]
€135.00
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![168 Measurement of Total Starch Content of Cereal Grains, Food and Feed Products using α-Amylase/Amyloglucosidase Method [PDF]](https://icc.or.at/images/Products/168-icc-store.jpg "168 Measurement of Total Starch Content of Cereal Grains, Food and Feed Products using α-Amylase/Amyloglucosidase Method [PDF]")
168 Measurement of Total Starch Content of Cereal Grains, Food and Feed Products using α-Amylase/Amyloglucosidase Method [PDF]
€135.00
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168 Measurement of Total Starch Content of Cereal Grains, Food and Feed Products using α-Amylase/Amyloglucosidase Method [Print]
€135.00
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![169 Method for using the Brabender Viscograph [PDF]](https://icc.or.at/images/Products/169-icc-store.jpg "169 Method for using the Brabender Viscograph [PDF]")
169 Method for using the Brabender Viscograph [PDF]
€135.00
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169 Method for using the Brabender Viscograph [Print]
€135.00
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![171 Determination of the Water Absorption Capacity of Wheat Flours and of Physical Properties of Wheat Flour Dough using the Consistograph [PDF]](https://icc.or.at/images/Products/171-icc-store.jpg "171 Determination of the Water Absorption Capacity of Wheat Flours and of Physical Properties of Wheat Flour Dough using the Consistograph [PDF]")
171 Determination of the Water Absorption Capacity of Wheat Flours and of Physical Properties of Wheat Flour Dough using the Consistograph [PDF]
€135.00
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171 Determination of the Water Absorption Capacity of Wheat Flours and of Physical Properties of Wheat Flour Dough using the Consistograph [Print]
€135.00
excl. 10% (Austrian) VAT, which may have to be added to customers within the European Union.
![172 Flour from wheat (T. aestivum) - Determination of damaged starch by an Amperometric method using the Chopin SDMatic [PDF]](https://icc.or.at/images/Products/172-icc-store.jpg "172 Flour from wheat (T. aestivum) - Determination of damaged starch by an Amperometric method using the Chopin SDMatic [PDF]")
172 Flour from wheat (T. aestivum) - Determination of damaged starch by an Amperometric method using the Chopin SDMatic [PDF]
€135.00
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172 Flour from wheat (T. aestivum) - Determination of damaged starch by an Amperometric method using the Chopin SDMatic [Print]
€135.00
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![173 Whole Meal and Flour from T. aestivum – Determination of Rheological Behavior as a Function of Mixing and Temperature Increase [PDF]](https://icc.or.at/images/Products/173-icc-store.jpg "173 Whole Meal and Flour from T. aestivum – Determination of Rheological Behavior as a Function of Mixing and Temperature Increase [PDF]")
173 Whole Meal and Flour from T. aestivum – Determination of Rheological Behavior as a Function of Mixing and Temperature Increase [PDF]
€135.00
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173 Whole Meal and Flour from T. aestivum – Determination of Rheological Behavior as a Function of Mixing and Temperature Increase [Print]
€135.00
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![174 Determination of Germinative Energy of Sorghum Grain [PDF]](https://icc.or.at/images/Products/174-icc-store.jpg "174 Determination of Germinative Energy of Sorghum Grain [PDF]")
174 Determination of Germinative Energy of Sorghum Grain [PDF]
€135.00
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174 Determination of Germinative Energy of Sorghum Grain [Print]
€135.00
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![175 Determination of Total Defects in Sorghum Grain [PDF]](https://icc.or.at/images/Products/175-icc-store.jpg "175 Determination of Total Defects in Sorghum Grain [PDF]")
175 Determination of Total Defects in Sorghum Grain [PDF]
€135.00
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175 Determination of Total Defects in Sorghum Grain [Print]
€135.00
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![176 Estimation of Sorghum Grain Endosperm Texture [PDF]](https://icc.or.at/images/Products/176-icc-store.jpg "176 Estimation of Sorghum Grain Endosperm Texture [PDF]")
176 Estimation of Sorghum Grain Endosperm Texture [PDF]
€135.00
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