ISO/DIS 23983

This Draft International Standard is in the enquiry phase with ISO members.

ISO/DIS 23983

CHF 63

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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

Status
: Under development

You can help develop this draft international standard by contacting your national member

Stage
: DIS ballot initiated: 12 weeks [40.20]
Edition
: 1

Number of pages
: 12
Technical Committee :
ISO/TC 34

ICS :
67.220.20
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