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Standard

BS 4585-2:1982

Methods of test for spices and condiments - Determination of moisture content (entrainment method)

Current

•

Published:

26 Feb 1982

Overview
Preview
References
History
Product Details
Descriptors
Testing conditions
Test equipment
Determination of content
Dimensions
Distillation methods of analysis
Water content determination
Seasonings
Spices
Design
Chemical analysis and testing
Food testing
Food products
ICS Codes
67.220.10 Spices and condiments
Committee
AW/34
International relationships
Not equivalent to:

ISO 939:1980

ISBN
0 580 12466 5
Publisher
BSI