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Standardization, Technical principles, Metrology (Microbiology)

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1,989 item(s) on 199 page(s) item(s) per page
   

Microbiological analysis of meat and meat products - Determination of aerobic grown latic acid bacteria - Spatula method

Publication date: 2016-05

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Language: German
   

Detection of Salmonella in foodstuffs with enzyme linked fluorescent immuno-assay

Publication date: 2000-08

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Language: German
translation: English
   

ATP measuring - Fundamentals for the measuring of the hygienic status with bioluminescence-method

Publication date: 2009-12

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Language: German
   

Microbiological analysis of meat and meat products - Aerobic count at 30 °C - Drop plating method

Publication date: 2016-04

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Language: German
   

Detection of Escherichia coli O 157 in meat and meat products

Publication date: 2004-03

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Language: German
translation: English
   

Microbiological analysis of milk; determination of Escherichia coli; method with liquid medium

Publication date: 1991-05

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Language: German
   

Microbiological analysis of milk; determination of Escherichia coli; membrane-agar method

Publication date: 1991-05

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Language: German
   

Microbiological analysis of milk; detection of Streptococcus agalactiae in untreated milk

Publication date: 1987-09

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Language: German
translation: English
   

Microbiological analysis of milk; detection of staphylococcal thermonuclease; reference method

Publication date: 1988-05

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Language: German
   
Pre-standard

DIN V 10224:2010-05

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Guidance for recommended microbiological test methods for spices and condiments

This pre-standard gives a summery of methods for the detection and determination of microorganisms, which are recommended by testing spices and condiments. The mentioned microorganisms do not ... Read overview

Publication date: 2010-05

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Language: German
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1,989 item(s) on 199 page(s) item(s) per page