Core Standards Library

The Australian Standards Library is a curated, authoritative repository of national technical standards developed and maintained by Standards Australia.
It supports industry compliance, safety governance and interoperability across engineering, construction, manufacturing and public service sectors nationwide.

Showing 685–696 of 20355 results

AS 1095.2.1: 01/01/1973 Methods of microbiological examination of dairy products and for dairy purposes, Part 2.1: Liquid milk
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AS 1095.2.1: 01/01/1981 Microbiological methods for the dairy industry, Part 2.1: Methods for the examination of specific dairy products – Liquid milks
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AS 1095.2.10: 01/01/1976 Microbiological examination of dairy products and for dairy purposes, Part 2.10: Method for the examination of specific dairy products – Canned dairy products
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AS 1095.2.11: 01/01/1978 Microbiological methods for the dairy industry, Part 2.11: Methods for the examination of specific dairy products – Cultured dairy products
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AS 1095.2.12: 10/06/1986 Microbiological methods for the dairy industry, Part 2.12: Methods for the examination of specific dairy products – Microbiological examination of rennets
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AS 1095.2.2: 01/01/1973 Methods of microbiological examination of dairy products and for dairy purposes, Part 2.2: Cream
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AS 1095.2.2: 01/01/1981 Microbiological methods for the dairy industry, Part 2.2: Methods for the examination of specific dairy products – Cream
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AS 1095.2.3: 01/01/1973 Methods of microbiological examination of dairy products and for dairy purposes, Part 2.3: Butter and butter products
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AS 1095.2.3: 01/01/1983 Microbiological methods for the dairy industry, Part 2.3: Methods for the examination of specific dairy products – Butter and related products
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AS 1095.2.4: 01/01/1971 Methods of microbiological examination of dairy products and for dairy purposes, Part 2.4: Cheese
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AS 1095.2.4: 12/21/1981 Microbiological methods for the dairy industry, Part 2.4: Methods for the examination of specific dairy products – Cheese
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AS 1095.2.5: 11/01/1974 Microbiological methods for the dairy industry, Part 2.5: Methods for the examination of specific dairy products – Ice cream and frozen milk products
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