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SRPS ISO 2291:1997

Cocoa beans — Determination of moisture content (Routine method)

Dec 16, 1997
Dec 16, 1997
95.99   Withdrawal of Standard   Mar 27, 2019

General information

95.99     Mar 27, 2019

ISS

E034-7,8,15,18

International Standard

67.140.30  

Serbian  

Terms

Buying

Withdrawn

Language in which you want to receive the document.

Scope

The principle of the method consists in drying of the product for 16 h in a ventilated oven controlled at 103 °C, after previous crushing.

Life cycle

PREVIOUSLY

WITHDRAWN
SRPS E.B8.023:1976

NOW

WITHDRAWN
SRPS ISO 2291:1997
95.99 Withdrawal of Standard
Mar 27, 2019

REVISED BY

PUBLISHED
SRPS ISO 2451:2019

Related project

Adopted from ISO 2291:1980

National regulations and standards

Pravilnik o kvalitetu i drugim zahtevima za kakao proizvode, čokoladne proizvode, proizvode slične čokoladnim i krem proizvode

MINISTARSTVO POLjOPRIVREDE