This document specifies an entrainment method for the determination of the moisture content of spices and condiments.
Status: PublishedPublication date: 2021-01
Edition: 2Number of pages: 5
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
- ICS :
- 67.220.10 Spices and condiments
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|std 1 40||PDF + ePub|
|std 2 40||Paper|
ISO 939:2021Stage: 60.60
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