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Homepage>BS Standards>67 FOOD TECHNOLOGY>67.220 Spices and condiments. Food additives>67.220.10 Spices and condiments>BS 4585-2:1982 Methods of test for spices and condiments Determination of moisture content (entrainment method)
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immediate downloadReleased: 1982-02-26
BS 4585-2:1982 Methods of test for spices and condiments Determination of moisture content (entrainment method)

BS 4585-2:1982

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

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Standard number:BS 4585-2:1982
Pages:10
Released:1982-02-26
ISBN:0 580 12466 5
Status:Standard
DESCRIPTION

BS 4585-2:1982


This standard BS 4585-2:1982 Methods of test for spices and condiments is classified in these ICS categories:
  • 67.220.10 Spices and condiments

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.
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