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Showing 11473–11484 of 20355 results
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AS 5010: 10/08/2001 Hygienic production of ratite (emu/ostrich) meat for human consumption
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AS 5011: 10/08/2001 Hygienic production of natural casings for human consumption
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AS 5012: 01/01/2003 Determination of particle size distributions – Electrical sensing zone method
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AS 5013.0: 01/01/2010 Food microbiology, Part 0: General introduction to the Australian Standard methods for food microbiology
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AS 5013.1: 01/01/2004 Food microbiology, Method 1: Examination for specific organisms – Standard plate count
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AS 5013.10: 01/01/2004 Food microbiology – Microbiology of food and animal feeding stuffs – Horizontal method for the detection of Salmonella spp.
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AS 5013.10: 01/21/2022 Food microbiology, Method 10: Microbiology of the food chain – Horizontal method for the detection, enumeration and serotyping of Salmonella – Detection of Salmonella spp. (ISO 6579-1:2017, MOD)
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AS 5013.10: 07/24/2009 Food microbiology, Method 10: Microbiology of food and animal feeding stuffs – Horizontal method for the detection of Salmonella spp. (ISO 6579:2002, MOD)
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AS 5013.11.1: 01/01/2004 Food microbiology, Method 11.1: Microbiology of food and animal feeding stuffs – Preparation of test samples, initial suspension and decimal dilutions for microbiological examination – General rules for the preparation of the initial suspension and decimal dilutions
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AS 5013.11.1: 11/14/2018 Food microbiology, Method 11.1: Microbiology of the food chain – Preparation of test samples, initial suspension and decimal dilutions for microbiological examination – General rules for the preparation of the initial suspension and decimal dilutions (ISO 6887-1:2017, MOD)
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AS 5013.11.2: 09/18/2017 Food microbiology, Part 11.2: Microbiology of the food chain – Preparation of test samples, initial suspension and decimal dilutions for microbiological examination – Specific rules for the preparation of meat and meat products
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AS 5013.11.2: 12/29/2006 Food microbiology, Method 11.2: Microbiology of food and animal feeding stuffs – Preparation of test samples, initial suspension and decimal dilutions for microbiological examination – Specific rules for the preparation of meat and meat products