ISO/CD 23983
Characteristics of fresh and dry baker’s yeast
Reference number
ISO/CD 23983
ISO/CD 23983
Edición 1
© ISO 2024
Committee Draft
Resumen
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
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