ISO/CD 23983
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ISO/CD 23983
87723

Status : Under development

Abstract

This document specifies characteristics of fresh and dry baker’s yeast, particularly those relating to general product properties, application performance, physical and chemical properties, microbiology, and nutritional value information. This document is primarily intended for use by the baking industry, but is also aimed at laboratory and food testers

General information

  •  : Under development
    : CD study initiated [30.20]
  •  : 1
  • ISO/TC 34
  • RSS updates

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