ISO 939:2021
Spices and condiments - Determination of moisture content
- Standard No.
- ISO 939:2021
- Release Date
- 2021
- Published By
- International Organization for Standardization (ISO)
- Latest
- ISO 939:2021
- Scope
- This document specifies an entrainment method for the determination of the moisture content of spices and condiments.
ISO 939:2021 Referenced Document
- ISO 2825 Spices and condiments; Preparation of a ground sample for analysis
- ISO 948 Spices and condiments; Sampling
ISO 939:2021 history
- 2021 ISO 939:2021 Spices and condiments - Determination of moisture content
- 1980 ISO 939:1980 Spices and condiments; Determination of moisture content; Entrainment method
