NS EN ISO 6887-3 : 2017
Current
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)
Amended by
Published date
01-12-2013
DevelopmentNote |
New child AMD 1 2020 is now added.
|
DocumentType |
Standard
|
ProductNote |
New child AMD 1 2020 is now added.
|
PublisherName |
Norwegian Standards (Norges Standardiseringsforbund)
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Status |
Current
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