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RS ISO 939: 1980
Spices and condiments — Determination of moisture content Entrainment method

Abstract

This International Standard specifies an entrainment method for the determination of the moisture content of spices and condiments,

General Information

Code	Classification	Theme	Pages	Publisher	Availability
RS ISO 939: 1980	ADOPTED ISO STANDARDS	Food technology	9	First Edition Sep 2019	Available

Price: RWF 6,000

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