ISO 939:2021
Current
The latest, up-to-date edition.
Spices and condiments — Determination of moisture content
Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users
English
04-01-2021
This document specifies an entrainment method for the determination of the moisture content of spices and condiments.
| Committee |
ISO/TC 34/SC 7
|
| DocumentType |
Standard
|
| Pages |
5
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| BS ISO 939:2021 | Equivalent |
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