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DIN/TS 10224:2020-12
Guidance for recommended microbiological test methods for spices and condiments
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Summary
Leitfaden für empfohlene mikrobiologische Prüfverfahren für Gewürze und würzende Zutaten
Technical characteristics
| Publisher | Deutsche Institut für Normung e.V. (DIN) |
| Publication Date | 12/01/2020 |
| Page Count | 8 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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DIN/TS 10224:2020-12
Guidance for recommended microbiological test methods for spices and condiments
01/12/2020
Active
Most Recent