ISO 939:2021

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ISO 939:2021 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.

Standard Number	ISO 939:2021
Title	ISO 939:2021 Spices and condiments — Determination of moisture content
Status	Published
Publication Date	04 Jan 2021
Committee	ISO/TC 34/SC 7 Spices, culinary herbs and condiments
Publisher	PECB Store
Format	PDF
Pages	5
Price	USD 46.00

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