Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique Amendment 1: Clarification of scope
€21.00
Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30 °C by the surface plating technique Amendment 1: Clarification of scope
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of sulfite-reducing bacteria growing under anaerobic conditions
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Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of mesophilic lactic acid bacteria — Colony-count technique at 30 degrees C
€77.00
Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Escherichia coli O157
€115.00
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C
Milk — Enumeration of microorganisms — Plate-loop technique at 30 degrees C
Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees C
Milk and milk products — Enumeration of presumptive Escherichia coli Part 1: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG)
Milk and milk products — Enumeration of presumptive Escherichia coli Part 2: Colony-count technique at 44 degrees C using membranes
Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 3: Detection and MPN technique for low numbers
Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)
Butter, fermented milks and fresh cheese — Enumeration of contaminating microorganisms — Colony-count technique at 30 degrees C
Milk — Quantitative determination of bacteriological quality — Guidance for establishing and verifying a conversion relationship between routine method results and anchor method results
