0

ISO 939:2021

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

Publication date:   Jan 4, 2021

General information

60.60 Standard published   Jan 4, 2021

ISO

ISO/TC 34/SC 7 Spices, culinary herbs and condiments

International Standard

67.220.10   Spices and condiments

Buying

Published

Language in which you want to receive the document.

Scope

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


Life cycle

PREVIOUSLY

WITHDRAWN
ISO 939:1980

NOW

PUBLISHED
ISO 939:2021
60.60 Standard published
Jan 4, 2021