SN 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)
Available format(s)
Hardcopy
Published date
07-01-2017
Publisher
Defines rules for the preparation of fish and fishery product samples and their suspension for microbiological examination when the samples require a different preparation from the methods described in ISO 6887-1.
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