AS 1095.2.4-1981 [ Superseded ]

Document History

1. AS 5013.11.5-2012

   June 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

2. AS 5013.17-2004

   January 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

3. AS/NZS 1766.3.14:1998

   December 1998
   Food microbiology, Method 3.14: Examination of specific products - Butter, margarine and related products

   • Historical Version

4. AS 1766.3.15-1994

   January 1994
   Food microbiology, Method 3.15: Examination of specific products - Cheese

   • Historical Version

5. AS 1766.3.14-1994

   January 1994
   Food microbiology, Method 3.14: Examination of specific products - Butter and related products

   • Historical Version

6. AS 1766.1.2-1991

   December 1990
   Food microbiology, Method 1.2: General procedures and techniques - Preparation of dilutions

   • Historical Version

7. AS 1095.2.3-1983

   January 1983
   Microbiological methods for the dairy industry, Part 2.3: Methods for the examination of specific dairy products - Butter and related products

   • Historical Version

8. AS 1095.2.4-1981

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   January 1981
   Microbiological methods for the dairy industry, Part 2.4: Methods for the examination of specific dairy products - Cheese

   • Historical Version

9. AS 1766.3.6-1980

   January 1980
   Methods for the microbiological examination of food, Part 3.6: Examination of specific products - Margarine

   • Historical Version

10. AS 1766.1-1975

    January 1975
    Methods for the microbiological examination of food, Part 1: General procedures and techniques

    • Historical Version

11. AS 1095.2.3-1973

    January 1973
    Methods of microbiological examination of dairy products and for dairy purposes, Part 2.3: Butter and butter products

    • Historical Version

12. AS 1095.1-1971

    January 1971
    Microbiological methods for the dairy industry, Part 1: General procedures and techniques

    • Historical Version

13. AS 1095.2.4-1971

    January 1971
    Methods of microbiological examination of dairy products and for dairy purposes, Part 2.4: Cheese

    • Historical Version