BS ISO 939:2021 - Spices and condiments. Determination of moisture content

BS ISO 939:2021

Spices and condiments. Determination of moisture content

Status : Current   Published : January 2021

Format
PDF

Format
HARDCOPY



This document specifies an entrainment method for the determination of the moisture content of spices and condiments.




Standard NumberBS ISO 939:2021
TitleSpices and condiments. Determination of moisture content
StatusCurrent
Publication Date11 January 2021
Normative References(Required to achieve compliance to this standard)ISO 2825, ISO 948
Informative References(Provided for Information)No other standards are informatively referenced
International RelationshipsISO 939:2021
Draft Superseded By19/30388506 DC
DescriptorsFood packages, Packaging, Moisture measurement, Moisture control, Condiments
ICS67.220.10
Title in FrenchÉpices et condiments. Détermination de la teneur en eau
CommitteeAW/34
ISBN978 0 539 03285 7
PublisherBSI
FormatA4
DeliveryYes
Pages12
File Size1.024 MB
Price£112.00


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