NS 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)
Amended by
Published date
01-12-2013
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| DevelopmentNote |
New child AMD 1 2020 is now added.
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| DocumentType |
Standard
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| ProductNote |
New child AMD 1 2020 is now added.
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| PublisherName |
Norwegian Standards (Norges Standardiseringsforbund)
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| Status |
Current
|
| Standards | Relationship |
| BS EN ISO 6887-3:2017 | Identical |
| SN EN ISO 6887-3 : 2017 | Identical |
| UNE-EN ISO 6887-3:2017 | Identical |
| NEN EN ISO 6887-3 : 2017 | Identical |
| EN ISO 6887-3:2017 | Identical |
| DIN EN ISO 6887-3:2014-01 (Draft) | Identical |
| I.S. EN ISO 6887-3:2017 | Identical |
| NF EN ISO 6887-3 : 2017 | Identical |
| ISO 6887-3:2017 | Identical |
| UNI EN ISO 6887-3 : 2004 | Identical |
| ONORM EN ISO 6887-3 : 2017 | Identical |
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