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ISO 939:2021
Spices and condiments — Determination of moisture content
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Summary
This document specifies an entrainment method for the determination of the moisture content of spices and condiments.
Notes
60.60 : Norme internationale publiée
Technical characteristics
| Publisher | International Organization for Standardization (ISO) |
| Publication Date | 01/04/2021 |
| Edition | 2 |
| Page Count | 5 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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04/01/2021
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