Superseded
Draft standard
Historical
DIN EN ISO 6887-2:2014-01
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/DIS 6887-2:2013); German version prEN ISO 6887-2:2013
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Summary
This part of ISO 6887 specifies rules for the preparation of meat and meat product samples and their suspension for microbiological examination when the samples require different preparation from the methods described in ISO 6887 1. ISO 6887 1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination.
Notes
Prévu pour remplacer DIN EN ISO 6887-2 (2004-01).
Technical characteristics
| Publisher | Deutsche Institut für Normung e.V. (DIN) |
| Publication Date | 01/01/2014 |
| Cancellation Date | 07/01/2017 |
| Page Count | 16 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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Previous versions
01/01/2014
Superseded
Historical
