• I.S. EN ISO 6887-3:2017

    Current The latest, up-to-date edition.

    MICROBIOLOGY OF THE FOOD CHAIN - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 3: SPECIFIC RULES FOR THE PREPARATION OF FISH AND FISHERY PRODUCTS (ISO 6887-3:2017)

    Publisher:  National Standards Authority of Ireland

    Published: 

    Available Formats:  PDF - English, Hardcopy - English
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