This standard has been revised by ISO 21527-1:2008 | ISO 21527-2:2008
Abstract
Describes a method for the enumeration of yeasts and moulds of meat and meat products, including poultry, by means of the colony-count technique after aerobic incubation between 20 ° and 25 °C for 3, 4 or 5 days.
General information
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Status : WithdrawnPublication date : 1995-12
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Edition : 1Number of pages : 6
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- ICS :
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Food microbiology
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