DIN - Page 5/2582

• Norma Técnica DIN 10184

  Title: Microbiological analysis of milk; somatic cell count of raw milk; fluorescence optical count
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10186

  Title: Microbiological analysis of milk - Enumeration of yeasts and moulds - Reference method
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 1019

  Title: Steel Bars; Hot Rolled Bulb Flats; Dimensions, Weights, Permissible Variations, Static Values
  Entity: DIN
  Subject: Steel bars and rods

• Norma Técnica DIN 10191-1

  Title: Microbiological examination of milk; preparation of samples of milk and liquid milk products
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10191-2

  Title: Microbiological examination of milk; preparation of samples of dried milk, dried whey, and lactose
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10191-3

  Title: Microbiological examination of milk; preparation of samples of milk fat products
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10191-4

  Title: Microbiological examinations; preparation of samples of cheese and cheese products
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10191-5

  Title: Microbiological analysis of milk; preparation of samples; method of analysis of edible ices and edible ice powder
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10192-1

  Title: Microbiological analysis of milk; determination of bacterial count; reference method
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10192-2

  Title: Microbiological analysis of milk; determination of bacterial count; simplified plate count method according to Koch
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10192-3

  Title: Microbiological analysis of milk; determination of bacterial count; plate-loop method
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10192-5

  Title: Microbiological analysis of milk - Colony count - Part 5: Spatuala method
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10193

  Title: Microbiological analysis of milk; determination of pyruvate content of milk; reference method
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10194

  Title: Microbiological analysis of milk; detection of Streptococcus agalactiae in untreated milk
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10195-1

  Title: Microbiological analysis of milk; microcolony count; enumeration of microcolonies by stereomicroscopic counts
  Entity: DIN
  Subject:

• Norma Técnica DIN 10195-2

  Title: Microbiological analysis of milk; microcolony count; electronic count of microcolonies (routine method)
  Entity: DIN
  Subject:

• Norma Técnica DIN 10197

  Title: Microbiological analysis of milk; detection of staphylococcal thermonuclease; reference method
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10198

  Title: Microbiological analysis of milk - Determination of presumptive Bacillus cereus - Colony count technique at 37
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10198-1

  Title: Microbiological analysis of milk - Determination of presumptive Bacillus cereus - Part 1: Colony count technique at 37
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 10198-2

  Title: Microbiological analysis of milk; determination of presumptive Bacillus cereus; method with selective enrichment
  Entity: DIN
  Subject: Food microbiology

• Norma Técnica DIN 102

  Title: Reference Temperature of Measuring Tools and Workpieces
  Entity: DIN
  Subject: Heat. Calorimetry

• Norma Técnica DIN 10200-1

  Title: Specification for black and white pepper, whole and ground
  Entity: DIN
  Subject: Spices and condiments

• Norma Técnica DIN 10200-2

  Title: Black and white pepper; determination of light berries
  Entity: DIN
  Subject: Spices and condiments

• Norma Técnica DIN 10200-3

  Title: Black und white pepper; determination of nitrogen content of the methylene chloride extract, Kjeldahl method
  Entity: DIN
  Subject: Spices and condiments

• Norma Técnica DIN 10201

  Title: Specification for ginger, whole, in pieces and ground
  Entity: DIN
  Subject: Spices and condiments

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