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About This Item
Full Description
Document History
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AS 5013.11.5-2012
Food microbiology, Method 11.5: Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Specific rules for the preparation of milk and milk products (ISO 6887-5:2010, MOD)- Most Recent
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AS 5013.17-2004
Food microbiology, Method 17: Milk and milk products - General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination- Historical Version
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AS/NZS 1766.3.14:1998
Food microbiology, Method 3.14: Examination of specific products - Butter, margarine and related products- Historical Version
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AS 1766.3.15-1994
Food microbiology, Method 3.15: Examination of specific products - Cheese- Historical Version
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AS 1766.3.14-1994
Food microbiology, Method 3.14: Examination of specific products - Butter and related products- Historical Version
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AS 1766.1.2-1991
Food microbiology, Method 1.2: General procedures and techniques - Preparation of dilutions- Historical Version
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AS 1095.2.3-1983
Microbiological methods for the dairy industry, Part 2.3: Methods for the examination of specific dairy products - Butter and related products- Historical Version
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AS 1095.2.4-1981
Microbiological methods for the dairy industry, Part 2.4: Methods for the examination of specific dairy products - Cheese- Historical Version
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AS 1766.3.6-1980
Methods for the microbiological examination of food, Part 3.6: Examination of specific products - Margarine- Historical Version
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AS 1766.1-1975
Methods for the microbiological examination of food, Part 1: General procedures and techniques- Historical Version
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AS 1095.2.3-1973
Methods of microbiological examination of dairy products and for dairy purposes, Part 2.3: Butter and butter products- Historical Version
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AS 1095.1-1971
Microbiological methods for the dairy industry, Part 1: General procedures and techniques- Historical Version
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AS 1095.2.4-1971
currently
viewing
Methods of microbiological examination of dairy products and for dairy purposes, Part 2.4: Cheese- Historical Version