| Обозначение | Заглавие на русском языке | Статус | Язык документа | Цена (с НДС 20%)
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Biotechnology - Standard practice for preservation by freezing, freeze-drying, and low temperature maintenance of bacteria, fungi, protista, viruses, genetic elements, and animal and plant tissues
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Biotechnology - Guide for identification of bacteriophage M13 and its DNA
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Class II(laminar flow) biosafety cabinetry
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Guidance on leak testing procedures for biotechnology equipment using microbes
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Bioindustry - Preparation of standard operating procedure and its application for bioindustrial process
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Bioindustry - Pathogen list and its biosafety class - Part 1:Viruses
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Bioindustry - Pathogen list and its biosafety class - Part 2:Bacteria
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Bioindustry - Pathogen list and its biosafety class - Part 3:Fungi
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Bioindustry - Pathogen list and its biosafety class - Part 4:Parasites
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Bioindustry classification code
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Vaccine industry classification code
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Biotechnology - Guidance for the monitoring strategies for deliberate releases of genetically modified micro - organisms, including viruses
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Biotechnology - Guidance for the sampling strategies for deliberate releases for genetically modified micro - organisms, including viruses
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Methods of test for fungus resistance
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Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of coliforms - Most probable number technique
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Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coliforms - Colony-count technique
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Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30в„ѓ
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Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp.
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Microbiology of the food chain Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 1: General rules for the preparation of the initial suspension and decimal dilutions
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На языке оригинала
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Microbiology of the food chain Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 2: Specific rules for the preparation of meat and meat products
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