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KS ISO 21567:2004 Microbiology of food and animal feedingstuffs- Horizontal method for the detection of shigella spp.  

Kes 3,500.00

 
KS ISO 6887-1:2017 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 s  

Kes 2,400.00

 
KS ISO 6887-2:2017 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  

Kes 2,950.00

 
KS ISO 6887-5:2020 Microbiology of the food chain Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 5: Specific rules for the preparation of milk and milk  

Kes 2,950.00

 
KS ISO 6579- 1:2017 AMD 1 Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of salmonella - Part 1: Detection of Salmonella spp.  

Kes 2,950.00

 
KS ISO 16649-3:2015 Microbiology of the food chain - Horizontal method for the enumeration of beta-glucuronidase-positive escherichia coli - Part 3: Detection and most probable number technique using 5-bromo-4-chl  

Kes 2,950.00

 
KS ISO 6887- 3:2017 AMD 1 Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 3: Specific rules for the preparation of fish and fis  

Kes 1,800.00

 
KS ISO 6887-4:2017 Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 4: Specific rules for the preparation of miscellaneou  

Kes 3,212.00

 
KS ISO 4833-2:2013 COR 1: Microbiology of the food chain - Horizontal method for the enumeration of microorganisms  

Kes 1,800.00

 
KSISO/TS15213-3:2024 Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 3: Detection of Clostridium perfringens  

Kes 5,400.00

 
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