BS 4585-2:1982 - Methods of test for spices and condiments. Determination of moisture content (entrainment method)

BS 4585-2:1982

Methods of test for spices and condiments. Determination of moisture content (entrainment method)

Status : Current, Confirmed   Published : February 1982

Format
PDF

Format
HARDCOPY



States definitions, reagent, apparatus, procedure and test report.




Standard NumberBS 4585-2:1982
TitleMethods of test for spices and condiments. Determination of moisture content (entrainment method)
StatusCurrent, Confirmed
Publication Date26 February 1982
Confirm Date01 June 2016
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
DescriptorsTesting conditions, Test equipment, Determination of content, Dimensions, Distillation methods of analysis, Water content determination, Seasonings, Spices, Design, Chemical analysis and testing, Food testing, Food products
ICS67.220.10
Title in FrenchMéthodes d'essai des épices. Détermination de la teneur en eau (méthode par entraînement)
Title in GermanPruefverfahren fuer Gewuerzen. Bestimmung des Wassergehalts (Mitfuehrungsverfahren)
CommitteeAW/34
ISBN0 580 12466 5
PublisherBSI
FormatA4
DeliveryYes
Pages10
File Size260 KB
Price£110.00


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