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Norm
ISO 939:2021
Issue date: 2021 01 04
Spices and condiments — Determination of moisture content
This document specifies an entrainment method for the determination of the moisture content of spices and condiments.
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Valid
Publisher:
International Organization for Standardization
Format:
Digital | 5 Pages
Language:
English
ICS
This document specifies an entrainment method for the determination of the moisture content of spices and condiments.
ISO 939:1980
1980 05 01
Spices and condiments — Determination of moisture content — Entrainment method
Norm