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BS 4585-2:1982
Methods of test for spices and condiments Determination moisture content (entrainment method)
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Summary
Testing conditions;Test equipment;Determination of content;Dimensions;Distillation methods of analysis;Water content determination;Seasonings;Spices;Design;Chemical analysis and testing;Food testing;Food products
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 02/26/1982 |
| Page Count | 10 |
| Themes | Food products |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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26/02/1982
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31/03/1970
Withdrawn
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