Spices and condiments - Determination of moisture content - Entrainment method
This Uganda Standard specifies an entrainment method for the determination of the moisture content of spices and condiments This standard was PUBLISHED on 2009-09-04.
Price | UGX 30,000/= |
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Category | FOOD, AGRICULTURE AND FORESTRY STANDARDS |
Status | Voluntary |
Format | |
TC | Food and agriculture Standards Technical Committee (UNBS/TC 2) |
ICS | 67.220.10 Spices and condiments |
Language | English |
Edition | 1st Edition |
Sales Rating |