ISO/CD 23983
Caractéristiques de levure de boulanger fraîche et sèche
Numéro de référence
ISO/CD 23983
ISO/CD 23983
Edition 1
© ISO 2024
Committee Draft
Résumé
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
Cycle de vie
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