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ISO 939:2021

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

Publication date:   Jan 4, 2021

General information

90.60   Close of review   Jun 5, 2026

ISO

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

International Standard

67.220.10   Spices and condiments

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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WITHDRAWN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
90.60 Close of review
Jun 5, 2026




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