Methods of test for spices and condiments. Determination of moisture content (entrainment method) Part 2, (26th February 1982)

• Record Type: Book
• Authors: British Standards Institution,
• Publisher Details: London : British Standards Institution
• Publication Date: 1982
• Extent: 1 online resource (10 pages)
• Subjects: 602.1841; 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
• Languages: English
• Related ISBNs: 0580124665
• ISSNs: 0008-3010
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.