Draft
International StandardISO/DIS 23983
Characteristics of fresh and dry baker’s yeast
Reference number
ISO/DIS 23983
ISO/DIS 23983
Edition 1
© ISO 2024
Proyecto Norma internacional
ISO/DIS 23983
87723
Este borrador de Norma Internacional se encuentra en la fase de consultas con los miembros de ISO.
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
