NF 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
Amended by
Published date
12-01-2013
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| DevelopmentNote |
Indice de classement: V08-010-3. (01/2004) PR NF EN ISO 6887-3 February 2014. (02/2014)
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| DocumentType |
Standard
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| ProductNote |
NEW CHILD AMD 1 2020 IS NOW ADDED.
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| PublisherName |
Association Francaise de Normalisation
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| Status |
Current
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| Standards | Relationship |
| BS EN ISO 6887-3:2017 | Identical |
| NS EN ISO 6887-3 : 2017 | Identical |
| NEN EN ISO 6887-3 : 2017 | Identical |
| EN ISO 6887-3:2017 | Identical |
| DIN EN ISO 6887-3:2014-01 (Draft) | Identical |
| I.S. EN ISO 6887-3:2017 | Identical |
| ISO 6887-3:2017 | Identical |
| UNE-EN ISO 6887-3:2017 | Identical |
Sorry this product is not available in your region.