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Active standard | Published: 21/10/2002
ISO 13559:2002
Butter, fermented milks and fresh cheese — Enumeration of contaminating microorganisms — Colony-count technique at 30 degrees C
(Beurre, laits fermentés et fromage frais — Dénombrement des micro-organismes contaminants — Technique par comptage des colonies a 30 degrés C)
Available languages: English
Available design: electronic design (pdf), Print design
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Detail information
Designation: ISO 13559:2002
Publication date: 21/10/2002
Pages: 7
Country: International technical standard
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