• 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

    Publisher:  International Organization for Standardization

    Published: 

    Available Formats:  PDF - English, Hardcopy - English, PDF - English - French, Hardcopy - English - French
    More Info on product formats

    Add To Cart

    add to cart