Abstract

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


General information 

  • Status
     : Published
    Publication date
     : 2021-01
  • Edition
     : 2
    Number of pages
     : 5
  • Technical Committee
     : ISO/TC 34/SC 7 Spices, culinary herbs and condiments
  • ICS
     :
    67.220.10 Spices and condiments

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