Name: DIN EN ISO 6887-3:2003-12 - MICROBIOLOGY OF FOOD 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)
Brand: German Institute for Standardisation (Deutsches Institut für Normung)

MICROBIOLOGY OF FOOD 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)

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Hardcopy , PDF

Language(s)

German, English

Published date

12-01-2003

Publisher

German Institute for Standardisation (Deutsches Institut für Normung)

Superseded date

07-10-2020

Superseded by

DIN EN ISO 6887-3:2017-07

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DocumentType	Standard
Pages	16
PublisherName	German Institute for Standardisation (Deutsches Institut für Normung)
Status	Superseded
SupersededBy	DIN EN ISO 6887-3:2017-07

Standards	Relationship
EN ISO 6887-3:2003	Equivalent
ISO 6887-3:2003	Equivalent
I.S. EN ISO 6887-3:2003	Equivalent
BS EN ISO 6887-3:2003	Equivalent

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DIN EN ISO 6887-3:2003-12

MICROBIOLOGY OF FOOD 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)

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