ISO/FDIS 23983

This draft is in the approval phase.

Abstract

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

General information

Status
: Under development

Stage
: Final text received or FDIS registered for formal approval [50.00]
Edition
: 1
Technical Committee :
ISO/TC 34

ICS :
67.220.20
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