NS EN ISO 6887-2 : 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 2: SPECIFIC RULES FOR THE PREPARATION OF MEAT AND MEAT PRODUCTS (ISO 6887-2:2017)
Published date
12-01-2013
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| DocumentType |
Standard
|
| PublisherName |
Norwegian Standards (Norges Standardiseringsforbund)
|
| Status |
Current
|
| Standards | Relationship |
| DIN EN ISO 6887-2:2014-01 (Draft) | Identical |
| EN ISO 6887-2:2017 | Identical |
| UNI EN ISO 6887-2 : 2004 | Identical |
| I.S. EN ISO 6887-2:2017 | Identical |
| UNE-EN ISO 6887-2:2017 | Identical |
| BS EN ISO 6887-2:2017 | Identical |
| ISO 6887-2:2017 | Identical |
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