NA 057
DIN Standards Committee Food and Agricultural Products
DIN EN ISO 19036 [CURRENT] references following documents:
| Document number | Edition | Title |
|---|---|---|
| ISO 21748 | 2017-04 | Guidance for the use of repeatability, reproducibility and trueness estimates in measurement uncertainty evaluation More |
| ISO 29201 | 2012-01 | Water quality - The variability of test results and the uncertainty of measurement of microbiological enumeration methods More |
| ISO 5725-2 | 2019-12 | Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method More |
| ISO 5725-5 | 1998-07 | Accuracy (trueness and precision) of measurement methods and results - Part 5: Alternative methods for the determination of the precision of a standard measurement method More |
| ISO 5725-5 Technical Corrigendum 1 | 2005-08 | Accuracy (trueness and precision) of measurement methods and results - Part 5: Alternative methods for the determination of the precision of a standard measurement method; Technical Corrigendum 1 More |
| ISO 5725-6 | 1994-12 | Accuracy (trueness and precision) of measurement methods and results - Part 6: Use in practice of accuracy values More |
| ISO 5725-6 Technical Corrigendum 1 | 2001-10 | Accuracy (trueness and precision) of measurement methods and results - Part 6: Use in practice of accuracy values; Technical Corrigendum 1 More |
| ISO 6887-1 | 2017-03 | 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 More |
| ISO 6887-2 | 2017-03 | 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 More |
| ISO 6887-3 | 2017-03 | 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 fishery products More |
