DIN ISO 939
Spices and condiments - Determination of moisture content (ISO 939:2021)
Gewürze und würzende Zutaten - Bestimmung des Wassergehaltes (ISO 939:2021)
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).
Responsible national committee
NA 057-05-07 AA - Spices and condiments
