This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
Describes a reference method for the determination of the moisture content of meat and meat products. Replaces the first edition.
Status: PublishedPublication date: 1997-02
Edition: 2Number of pages: 4
Technical Committee: ISO/TC 34/SC 6 Meat, poultry, fish, eggs and their products
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|std 1 40|
|std 2 40||Paper|