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Pre-standard

DIN/TS 10224:2020-12

Guidance for recommended microbiological test methods for spices and condiments

German title
Leitfaden für empfohlene mikrobiologische Prüfverfahren für Gewürze und würzende Zutaten
Publication date
2020-12
Original language
German
Pages
11
Procedure
Pre-Standard

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Publication date
2020-12
Original language
German
Pages
11
Procedure
Pre-Standard
DOI
https://dx.doi.org/10.31030/3205032

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Content
ICS
07.100.30
DOI
https://dx.doi.org/10.31030/3205032
Replacement amendments

This document replaces DIN V 10224:2010-05 .

Cooperation at DIN

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