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
01-07-2017
Publisher
Important note : Users cannot be edited or removed once added to your Multi user PDF.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.
| Committee |
INB/NK 172
|
| DocumentType |
Standard
|
| Pages |
0
|
| PublisherName |
Swiss Standards
|
| Status |
Current
|
| Standards | Relationship |
| EN ISO 6887-3:2017 | Identical |
| DIN EN ISO 6887-3:2014-01 (Draft) | Identical |
| BS EN ISO 6887-3:2017 | Identical |
| I.S. EN ISO 6887-3:2017 | Identical |
| ONORM EN ISO 6887-3 : 2017 | Identical |
| NS EN ISO 6887-3 : 2017 | Identical |
| NF EN ISO 6887-3 : 2017 | Identical |
| ISO 6887-3:2017 | Identical |
| UNE-EN ISO 6887-3:2017 | Identical |
| NEN EN ISO 6887-3 : 2017 | Identical |
| UNI EN ISO 6887-3 : 2004 | Identical |
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