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ÖNORM EN 1276:2010-10

Заменен
Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1) (consolidated version)
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Ссылочные документы

ÖNORM EN 12353:2013-04
Действует
Chemical disinfectants and antiseptics - Preservation of test organisms used for the determination of bactericidal (including Legionella), mycobactericidal, sporicidal, fungicidal and virucidal (including bacteriophages) activity
ÖNORM EN 1276:2019-10
Действует
Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1)
ÖNORM EN 1276:2010-10
Заменен
Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1) (consolidated version)

На этот документ ссылаются

ÖNORM EN 1276:2010-10
Заменен
Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1) (consolidated version)
ÖNORM EN 14885:2007-01
Заменен
Chemical disinfectants and antiseptics - Application of European Standards for chemical disinfectants and antiseptics
ÖNORM EN 14885:2015-10
Заменен
Chemical disinfectants and antiseptics - Application of European Standards for chemical disinfectants and antiseptics
ÖNORM EN 1276:2019-10
Действует
Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic and institutional areas - Test method and requirements (phase 2, step 1)