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Abstract Preview

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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