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.
Status: WithdrawnPublication date: 1995-12
Edition: 1Number of pages: 6
Technical Committee: ISO/TC 34/SC 9 Microbiology
- ICS :
- 07.100.30 Food microbiology
ISO 13681:1995Stage: 95.99
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