Microbiology of the food chain — Detection of Trichinella larvae in meat by artificial digestion method
€115.00
Microbiology of the food chain — Carcass sampling for microbiological analysis
Microbiology of the food chain - Sampling techniques for microbiological analysis of food and feed samples
€93.91
Microbiology of the food chain - Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli - Part 3: Detection and most probable number technique using 5-bromo-4-chloro-3-indolyl-ß-D-glucuronide (ISO 16649-3:2015, Corrected version 2016-12-15)
€58.00
Microbiology of the food chain. Sampling techniques for microbiological analysis of food and feed samples
€269.00
Influence of materials on water for human consumption - Enhancement of microbial growth (EMG)
€120.00
Microbiology of the food chain - Sampling techniques for microbiological analysis of food and feed samples (ISO/TS 17728:2015)
€92.00
Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 3: Guidelines for serotyping of Salmonella spp. (ISO/TR 6579-3:2014)
€91.00
Microbiology of the food chain — Sampling techniques for microbiological analysis of food and feed samples
Water quality - Detection and quantification of Legionella and/or Legionella pneumophila by concentration and genic amplification by real time polymerase chain reaction (qPCR)
€117.24
Microbiology of the food chain — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli Part 3: Detection and most probable number technique using 5-bromo-4-chloro-3-indolyl-ß-D-glucuronide
€77.00
Medical microbiology - Diagnosis of tuberculosis - Part 32: Detection of mycobacteria by microscopic methods; Text in German and English
€91.03
Influence of materials on water for human consumption - Enhancement of microbial growth (EMG); German version EN 16421:2014.
€157.10
Water quality - Nomenclatural requirements for the recording of biodiversity data, taxonomic checklists and keys
€61.00
€184.00
