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

  • Status :  Withdrawn
    Publication date : 1995-12
  • Edition : 1
    Number of pages : 6
  • :
    ISO/TC 34/SC 9
    Microbiology
  • 07.100.30
    Food microbiology

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