EN ISO 6887-2:2017
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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 2: Specific rules for the preparation of meat and meat products (ISO 6887-2:2017)
Published date
04-05-2017
Publisher
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Diluents
6 Apparatus
7 Sampling and sample types
8 Preparation of samples
9 Specific procedures
10 Further dilutions
Annex A (informative) - Template for the
delineation of a surface sample area
Bibliography
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