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Position: Chinese Standard in English/GB/T 19915.3-2005
GB/T 19915.3-2005   Method for detection Streptococcus suis type 2 by PCR (English Version)
Standard No.: GB/T 19915.3-2005 Status:valid remind me the status change

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Target Language:English File Format:PDF
Word Count: 3000 words Translation Price(USD):124.0 remind me the price change

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Implemented on:2005-11-1 Delivery: via email in 1~3 business day

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,,2005-11-1,1411381818066693ADDF0EE0E25F5
Standard No.: GB/T 19915.3-2005
English Name: Method for detection Streptococcus suis type 2 by PCR
Chinese Name: 猪链球菌2型PCR定型检测技术
Chinese Classification: C53    Food sanitation
Professional Classification: GB    National Standard
ICS Classification: 07.100.30 07.100.30    Food microbiology 07.100.30
Source Content Issued by: SAC
Issued on: 2005-09-27
Implemented on: 2005-11-1
Status: valid
Target Language: English
File Format: PDF
Word Count: 3000 words
Translation Price(USD): 124.0
Delivery: via email in 1~3 business day
本标准规定了猪链球菌2型的PCR的定型方法。本标准适用于由猪链球菌2型引致的病死猪分离的检测和定型。
Code of China
Standard
GB/T 19915.3-2005  Method for detection Streptococcus suis type 2 by PCR (English Version)
Standard No.GB/T 19915.3-2005
Statusvalid
LanguageEnglish
File FormatPDF
Word Count3000 words
Price(USD)124.0
Implemented on2005-11-1
Deliveryvia email in 1~3 business day
Detail of GB/T 19915.3-2005
Standard No.
GB/T 19915.3-2005
English Name
Method for detection Streptococcus suis type 2 by PCR
Chinese Name
猪链球菌2型PCR定型检测技术
Chinese Classification
C53
Professional Classification
GB
ICS Classification
Issued by
SAC
Issued on
2005-09-27
Implemented on
2005-11-1
Status
valid
Superseded by
Superseded on
Abolished on
Superseding
Language
English
File Format
PDF
Word Count
3000 words
Price(USD)
124.0
Keywords
GB/T 19915.3-2005, GB 19915.3-2005, GBT 19915.3-2005, GB/T19915.3-2005, GB/T 19915.3, GB/T19915.3, GB19915.3-2005, GB 19915.3, GB19915.3, GBT19915.3-2005, GBT 19915.3, GBT19915.3
Introduction of GB/T 19915.3-2005
本标准规定了猪链球菌2型的PCR的定型方法。本标准适用于由猪链球菌2型引致的病死猪分离的检测和定型。
Contents of GB/T 19915.3-2005
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Keywords:
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