ISO 939:2021

Spices and condiments — Determination of moisture content

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

OEN:

ISO

Langue:

English

Code(s) de l'ICS:

67.220.10

Statut:

Publié

Date de Publication:

2021-01-03

Numéro Standard:

ISO 939:2021