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BSI BS ISO 939:2021

Spices and condiments. Determination of moisture content
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BSI BS ISO 939:2021

Spices and condiments. Determination of moisture content

PUBLISH DATE 2021
PAGES 12
BSI BS ISO 939:2021

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

SDO BSI: British Standards Institution
Document Number ISO 939
Publication Date Jan. 11, 2021
Language en - English
Page Count 12
Revision Level
Supercedes
Committee AW/34
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