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ISO 939:2021

Current Revision

Spices and condiments - Determination of moisture content

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


SDO ISO: International Organization for Standardization
Document Number ISO 939
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 7
Publish Date Document Id Type View
Not Available ISO 939:2021 Revision