E DIN EN ISO 939:2009-02

Spices and condiments - Determination of moisture content - Entrainment method.

STANDARD published on 1.2.2009

German -
electronic design (pdf) (53.80 USD)

The information about the standard:

Designation standards: E DIN EN ISO 939:2009-02
Note: WITHDRAWN
Publication date standards: 1.2.2009
The number of pages: 10
Approximate weight : 30 g (0.07 lbs)
Country: German technical standard
Category: Technical standards DIN

Annotation of standard text E DIN EN ISO 939:2009-02 :

Gewürze und würzende Zutaten - Bestimmung des Feuchtigkeitsgehaltes - Wasserentzugsmethode.