Spices and condiments - Determination of moisture content (ISO 939:2021); Text in German and English
Abstract
This document specifies an entrainment method for the determination of the moisture content of spices and condiments.
Begin
2024-02-22
Planned document number
DIN ISO 939
Project number
05702717
Responsible national committee
NA 057-05-07 AA - Spices and condiments
Responsible international committee
ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
draft standard
Spices and condiments - Determination of moisture content (ISO 939:2021); Text in German and English
2024-11
Order from DIN Media
previous edition(s)
Analysis of spices and condiments - Determination of moisture content - Entrainment method
2000-08
