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25/30485739 DC
BS EN ISO 11133 Microbiology of the food chain, animal feed and water - Preparation, production, storage and performance testing of culture media and reagents
BS EN ISO 11133 Microbiology of the food chain, animal feed and water - Preparation, production, storage and performance testing of culture media and reagents
Released: 2025-06-23
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BS EN ISO 7218:2024
Microbiology of the food chain. General requirements and guidance for microbiological examinations
Microbiology of the food chain. General requirements and guidance for microbiological examinations
Released: 2024-07-04
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PD CEN ISO/TS 15213-3:2024
Microbiology of the food chain. Horizontal method for the detection and enumeration of Clostridium spp. Detection of Clostridium perfringens
Microbiology of the food chain. Horizontal method for the detection and enumeration of Clostridium spp. Detection of Clostridium perfringens
Released: 2024-05-17
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368.00 USD
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27.06 USD
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BS ISO 7889:2026 - TC
Tracked Changes. Yoghurt. Enumeration of characteristic microorganisms. Colony-count technique
Tracked Changes. Yoghurt. Enumeration of characteristic microorganisms. Colony-count technique
Released: 2026-02-04
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441.06 USD
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BS ISO 11866-1:2005
Milk and milk products. Enumeration of presumptive Escherichia coli Most probable number technique using 4-methylumbelliferyl-β-D-glucuron ide(MUG)
Milk and milk products. Enumeration of presumptive Escherichia coli Most probable number technique using 4-methylumbelliferyl-β-D-glucuron ide(MUG)
Released: 2006-01-14
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213.76 USD
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224.59 USD
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BS EN ISO 21528-2:2017
Microbiology of the food chain. Horizontal method for the detection and enumeration of Enterobacteriaceae Colony-count technique
Microbiology of the food chain. Horizontal method for the detection and enumeration of Enterobacteriaceae Colony-count technique
Released: 2018-11-27
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313.88 USD
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110.94 USD
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BS EN ISO 13720:2010
Meat and meat products. Enumeration of presumptive Pseudomonas spp.
Meat and meat products. Enumeration of presumptive Pseudomonas spp.
Released: 2010-09-30
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