ISO/DIS 23983
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
SDO:
ISO
Language:
English
ICS Codes:
67.220.20
Status:
Draft
Publish date:
1969-12-30
Standard Number:
ISO/DIS 23983