GB/T 4789.28-2003 English Version, GB/T 4789.28-2003 Microbiolgical examination of food hygiene—Statnning methods,culture mediums and reagents (English Version)

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Position: Chinese Standard in English/GB/T 4789.28-2003

GB/T 4789.28-2003 Microbiolgical examination of food hygiene—Statnning methods,culture mediums and reagents (English Version)
Standard No.:	GB/T 4789.28-2003	Status:	superseded remind me the status change Email:
Language:	English	File Format:	PDF
Word Count:	13000 words	Price(USD):	320.0 remind me the price change Email:
Implemented on:	2004-1-1	Delivery:	via email in 1 business day

Standard No.:	GB/T 4789.28-2003
English Name:	Microbiolgical examination of food hygiene—Statnning methods,culture mediums and reagents
Chinese Name:	食品卫生微生物学检验染色法、培养基和试剂
Professional Classification:	GB National Standard
Issued by:	MOH; SAC
Issued on:	2003-8-11
Implemented on:	2004-1-1
Status:	superseded
Superseded by:	GB 4789.28-2013 National Food Safety Standard Food Microbiological Examination - Quality requirements of culture media and reagents
Superseded on:	2014-6-1
Superseding:	GB/T 4789.28-1994 Microbiological examination of food hygiene-Stainning methods culture mediums and reagents
Language:	English
File Format:	PDF
Word Count:	13000 words
Price(USD):	320.0
Delivery:	via email in 1 business day

GB/T 4789.28-2003 is referred in:

Standard

GB/T 4789.28-2003 Microbiolgical examination of food hygiene—Statnning methods,culture mediums and reagents (English Version)
Standard No.	GB/T 4789.28-2003
Status	superseded
Language	English
File Format	PDF
Word Count	13000 words
Price(USD)	320.0
Implemented on	2004-1-1
Delivery	via email in 1 business day

Detail of GB/T 4789.28-2003

Standard No.

English Name

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Chinese Classification

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ICS Classification

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Superseding

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Keywords

Introduction of GB/T 4789.28-2003

1 Scope This standard specifies various stainning methods, culture mediums and reagents. This standard is applicable to the examination of various microbes in food and food poisoning samples.

Contents of GB/T 4789.28-2003

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Keywords:
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