UNI ISO 7889 : 2015
Current
Current
The latest, up-to-date edition.
YOGURT - ENUMERATION OF CHARACTERISTIC MICROORGANISMS - COLONY-COUNT TECHNIQUE AT 37 DEGREES C
Published date
02-04-2015
Defines a method for the enumeration of characteristic microorganisms in yogurt by means of the colony-count technique at 37 degrees C.
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