ISO 23983:2025
Food products — Characteristics of fresh and dry baker’s yeast
OVERVIEW
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.
COMMENTS
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PRODUCT DETAILS
| Status | Current |
|---|---|
| Edition | 2025 |
| No. of Pages | 12 |
| ICS Classification | 67.220.20 Food additives |
| Committee | ISO/TC 34 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO : 0 |