Abstract
This document specifies an entrainment method for the determination of the moisture content of spices and condiments.
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General information
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Status: PublishedPublication date: 2021-01Stage: International Standard published [60.60]
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Edition: 2Number of pages: 5
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Technical Committee :ISO/TC 34/SC 7ICS :67.220.10
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Life cycle
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Previously
WithdrawnISO 939:1980
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