NF V04-417
NF V04-417

NF V04-417

September 1999
Standard Current

Meat and meat-based products. Preparation of a section for histological analysis. Paraffin technique.

Le présent document décrit une méthode de préparation d'une coupe histologique en vue de l'analyse histologique de viandes, préparation à base de viandes et produits à base de viandes. Cette technique s'applique aussi aux foies gras et produits à base de foie gras et à toutes denrées alimentaires solides.

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Main informations

Collections

National standards and national normative documents

Publication date

September 1999

Number of pages

8 p.

Reference

NF V04-417

ICS Codes

67.050   General methods of tests and analysis for food products
67.120.10   Meat and meat products

Classification index

V04-417

Print number

1 - août 1999
Sumary
Meat and meat-based products. Preparation of a section for histological analysis. Paraffin technique.

Le présent document décrit une méthode de préparation d'une coupe histologique en vue de l'analyse histologique de viandes, préparation à base de viandes et produits à base de viandes. Cette technique s'applique aussi aux foies gras et produits à base de foie gras et à toutes denrées alimentaires solides.
Table of contents
  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Principe
  • 4 Appareillage
  • 5 Petits matériels, consommables et réactifs
  • 6 Échantillonnage
  • 7 Préparation de l'échantillon pour essai
  • 8 Mode opératoire
  • 9 Conclusion
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