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EN ISO 939:2009

Spices and condiments - Determination of moisture content - Entrainment method (ISO 939:1980)

General information

50.60 Close of voting. Proof returned by secretariat   May 5, 2009

CEN

CEN/SS C01 Food Products

European Norm

67.220.10   Spices and condiments

Life cycle

NOW

IN_DEVELOPMENT
EN ISO 939:2009
50.60 Close of voting. Proof returned by secretariat
May 5, 2009

Relations

Adopted from ISO 939:1980 IDENTICAL