DIN 10109:2016
Microbiological analysis of meat and meat products - Determination of aerobic grown latic acid bacteria - Spatula method
- Standard No.
- DIN 10109:2016
- Release Date
- 2016
- Published By
- German Institute for Standardization
- Status
- Replace By
- DIN 10109:2016-05
- Latest
- DIN 10109:2016-05
- Replace
- DIN 10109:1991 DIN 10109:2014
DIN 10109:2016 Referenced Document
- DIN 12880:2007 Electrical laboratory devices - Heating ovens and incubators
- DIN EN ISO 11133:2015 Microbiology of food, animal feed and water - Preparation, production, storage and performance testing of culture media (ISO 11133:2014, Corrected version 2014-11-01); German version EN ISO 11133:2014
- DIN EN ISO 13132:2011 Laboratory glassware - Petri dishes (ISO 13132:2011); German version EN ISO 13132:2011
- DIN EN ISO 6887-1:1999 Microbiology of food and animal feeding stuffs - Preparation of the test samples, of initial suspension and of decimal dilutions for microbiological examination - Part 1: General rules for the preparation of the initial suspension and decimal dilutions (I
- DIN EN ISO 6887-2:2004 Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 2: Specific rules for the preparation of meat and meat products (ISO 6887-2:2003); German version
DIN 10109:2016 history
- 2016 DIN 10109:2016-05 Microbiological analysis of meat and meat products - Determination of aerobic grown latic acid bacteria - Spatula method
- 2016 DIN 10109:2016 Microbiological analysis of meat and meat products - Determination of aerobic grown latic acid bacteria - Spatula method
- 1991 DIN 10109:1991 Microbiological analysis of meat and meat products; determination of aerobic grown latic acid bacteria; spatula method (reference method)
- 0000 DIN 10109:1990
