Historical
ISO 3100-2:1988
Meat and meat products -- Sampling and preparation of test samples -- Part 2 : Preparation of test samples for microbiological examination
The method gives general instructions and specifies procedures to be followed after taking a laboratory sample. This may require the thawing and/or mincing of "open" samples or the pre-incubation, external sterilisation, and aseptic opening of products processed or packed in sealed units.
Content Provider
International Organization for Standardization [iso]
