ISO/DIS 6887-3 : 60.00 (2016)被替代
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
出版：International Organization for Standardization
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基本信息
标准编号： ISO/DIS 6887-3 : 60.00 (2016)
标准类别：Standard
出版单位：International Organization for Standardization
标准页数：0
标准简介
Defines rules for the preparation of fish and fishery product samples and their suspension for microbiological examination when the samples require a different preparation from the methods described in ISO 6887-1.
替代本标准的新标准
