BS 4585-2:1982

$86.31

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

Published By	Publication Date	Number of Pages
BSI	1982	10

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Categories: 67.220.10 - Spices and condiments, BSI

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Description

This British Standard specifies an entrainment method for the determination of the moisture content of spices and condiments.

States definitions, reagent, apparatus, procedure and test report.

Additional information

Status	Confirmed
Pages	10
Publication Date	1982-02-26
ISBN	0 580 12466 5
Related National Standard Of	ISO 939:1980
Standard Number	BS 4585-2:1982
Title	Methods of test for spices and condiments – Determination of moisture content (entrainment method)
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
Publisher	BSI
Committee	AW/34
ICS Codes	67.220.10 - Spices and condiments

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BS 4585-2:1982

$86.31


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