ISO 23983:2025
International Standard
Current Edition
·
Approved on
01 September 2025
Food products — Characteristics of fresh and dry baker’s yeast
ISO 23983:2025 Files
English
12 Pages
Current Edition
OMR
31.47
ISO 23983:2025 Scope
This document specifies characteristics of living fresh and dry baker’s yeast, particularly those relating to general product properties, application performance, physical and chemical properties, microbiology and nutritional value information.
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