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>BSI Standards >67 FOOD TECHNOLOGY>67.220 Spices and condiments. Food additives>67.220.20 Food additives>24/30485758 DC BS ISO 23983 Characteristics of fresh and dry baker’s yeast
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immediate downloadReleased: 2024-09-25
24/30485758 DC BS ISO 23983 Characteristics of fresh and dry baker’s yeast

24/30485758 DC

BS ISO 23983 Characteristics of fresh and dry baker’s yeast

CURRENCY
23.2 EUR
Standard number:24/30485758 DC
Pages:20
Released:2024-09-25
Status:Draft for Comment
DESCRIPTION

24/30485758 DC


This standard 24/30485758 DC BS ISO 23983 Characteristics of fresh and dry baker’s yeast is classified in these ICS categories:
  • 67.220.20 Food additives

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