Spices and condiments - Determination of moisture content (ISO 939:2021)

Standard [CURRENT]

DIN ISO 939:2025-02

Spices and condiments - Determination of moisture content (ISO 939:2021)

German title
Gewürze und würzende Zutaten - Bestimmung des Wassergehaltes (ISO 939:2021)
Publication date
2025-02
Original language
German
Pages
10

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Publication date
2025-02
Original language
German
Pages
10
DOI
https://dx.doi.org/10.31030/3593301
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Overview

This document specifies an entrainment method for the determination of the moisture content of spices and condiments. This document contains the English translation of the International Standard ISO 939:2021, which has been prepared by Technical Committee ISO/TC 34 "Food products", the secretariat of which is held by AFNOR (France). The responsible national standardization committee is Working Committee NA 057-05-07 AA "Gewürze und würzende Zutaten" ("Spices and condiments") at DIN Standards Committee Food and Agricultural Products (NAL).

Content

ICS

67.220.10

DOI

https://dx.doi.org/10.31030/3593301
Replacement amendments

This document replaces DIN 10229:2000-08 .

Cooperation at DIN

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