95.99 Withdrawal of Standard Nov 13, 2017
ISO
ISO/TC 34/SC 18 Cocoa
International Standard
67.140.30 Cocoa
The principle of the method consists in drying of the product for 16 h in a ventilated oven controlled at 103 °C, after previous crushing.
WITHDRAWN
ISO 2291:1980
95.99
Withdrawal of Standard
Nov 13, 2017