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in stockReleased: 2026-01-21
UNE ISO 23983:2026
Food products — Characteristics of fresh and dry baker’s yeast
Productos alimenticios. Características de la levadura fresca y seca para panificación.
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| Standard number: | UNE ISO 23983:2026 |
| Pages: | 20 |
| Released: | 2026-01-21 |
| Status: | Standard |
DESCRIPTION
This standard UNE ISO 23983:2026 Food products — Characteristics of fresh and dry baker’s yeast is classified in these ICS categories:
- 67.220.20