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ISO 939:2021

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

Spices and condiments - Determination of moisture content

PUBLISH DATE 2021
ISO 939:2021

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 Jan. 1, 2021
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 7
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