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    • Food microbiology
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    ISO 18744 : 2016

    MICROBIOLOGY OF THE FOOD CHAIN - DETECTION AND ENUMERATION OF CRYPTOSPORIDIUM AND GIARDIA IN FRESH LEAFY GREEN VEGETABLES AND BERRY FRUITS

    International Organization for Standardization

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    ISO 16140-2 : 2016

    MICROBIOLOGY OF THE FOOD CHAIN - METHOD VALIDATION - PART 2: PROTOCOL FOR THE VALIDATION OF ALTERNATIVE (PROPRIETARY) METHODS AGAINST A REFERENCE METHOD

    International Organization for Standardization

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    ISO 17468 : 2016

    MICROBIOLOGY OF THE FOOD CHAIN - TECHNICAL REQUIREMENTS AND GUIDANCE ON ESTABLISHMENT OR REVISION OF A STANDARDIZED REFERENCE METHOD

    International Organization for Standardization

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    ISO 17604 : 2015

    MICROBIOLOGY OF THE FOOD CHAIN - CARCASS SAMPLING FOR MICROBIOLOGICAL ANALYSIS

    International Organization for Standardization

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    ISO 16649-3 : 2015

    MICROBIOLOGY OF THE FOOD CHAIN - HORIZONTAL METHOD FOR THE ENUMERATION OF BETA-GLUCURONIDASE-POSITIVE ESCHERICHIA COLI - PART 3: DETECTION AND MOST PROBABLE NUMBER TECHNIQUE USING 5-BROMO-4-CHLORO-3-INDOLYL-BETA-D-GLUCURONIDE

    International Organization for Standardization

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    ISO 18743 : 2015

    MICROBIOLOGY OF THE FOOD CHAIN - DETECTION OF TRICHINELLA LARVAE IN MEAT BY ARTIFICIAL DIGESTION METHOD

    International Organization for Standardization

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    ISO 11133 : 2014

    MICROBIOLOGY OF FOOD, ANIMAL FEED AND WATER - PREPARATION, PRODUCTION, STORAGE AND PERFORMANCE TESTING OF CULTURE MEDIA

    International Organization for Standardization

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    ISO 11133:2014/Amd.2:2020

    Microbiology of food, animal feed and water — Preparation, production, storage and performance testing of culture media

    International Organization for Standardization

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    ISO 4833-2 : 2013 COR 1 2014

    MICROBIOLOGY OF THE FOOD CHAIN - HORIZONTAL METHOD FOR THE ENUMERATION OF MICROORGANISMS - PART 2: COLONY COUNT AT 30 DEGREES C BY THE SURFACE PLATING TECHNIQUE

    International Organization for Standardization

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    ISO 6579-1:2017/AMD 1:2020

    Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp. AMENDMENT 1: Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC

    International Organization for Standardization

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