DIN V 10224:2010-05

Guidance for recommended microbiological test methods for spices and condiments

Guide pour des méthodes d'essai microbiologiques recommandées pour des épices et des aromates

Leitfaden für empfohlene mikrobiologische Prüfverfahren für Gewürze und würzende Zutaten

Información:

Fecha Anulación:

2020-12 /Withdrawn

ICS:

07.100.30 - Food microbiology

Relación con otras normas DIN:

Reemplazada por: DIN/TS 10224:2020-12

Resumen:

This pre-standard gives an abstract of test methods in proof of and for the determination of microorganisms, which are recommended by testing spices and condiments.

Keywords:

Colony count, Dried foods, Flavourings, Food hygiene, Food inspection, Food products, Guide books, Herbs, Impurities, Microbiological analysis, Microorganisms, Seasonings, Spices, Testing, Verification

47,01 €

Formato digital

Nota: Precios sin IVA ni gastos de envío

Añadir a la cesta