• ISO 6887-2 : 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 2: SPECIFIC RULES FOR THE PREPARATION OF MEAT AND MEAT PRODUCTS

    Publisher:  International Organization for Standardization

    Published: 

    Available Formats:  PDF - French, Hardcopy - French, PDF - English, Hardcopy - English
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