Adopted Somali Standard · Active
SOS EAS 997:2020
Baker’s yeast — Specification
Somali adoption of EAS 997:2020 · East African Community (EAC) — East African Standards Committee. Number, part, edition and year are taken over unchanged.
Adopted Somali Standard · Active. The original reference EAS 997:2020 is preserved unchanged; the national designation is SOS EAS 997:2020.
Somali Standard Code (SOS)
SOS EAS 997:2020
Original reference
EAS 997:2020
Source organisation
East African Community (EAC) — East African Standards Committee
Status
Adopted Somali Standard
Lifecycle: Active · Published
Scope
This East African Standard specifies requirements, sampling and test methods for baker’s yeast
Catalogue metadata
Bibliographic details
- Somali Standard Code (SOS)
- SOS EAS 997:2020
- Original reference
- EAS 997:2020
- Source organisation
- East African Community (EAC) — East African Standards Committee
- Designation family
- EAS
- Standard number
- 997
- Edition
- 1
- Year of publication
- 2020
- ICS
- 67.220.20
- HS code(s)
- 2102.10.31
- Number of pages
- 11
- Field
- Food Technology
- Group
- Spices and condiments.Foo d additives
- Sub-group
- Food additives
- Sector
- Spices and Condiments. Food additives
- Technical committee
- EASC/TC 005 — Food additives
Adoption record
Adopted as a Somali national standard
- Adoption status
- Adopted Somali Standard
- Original reference
- EAS 997:2020
- Somali Standard Code (SOS)
- SOS EAS 997:2020
- Source organisation
- East African Community (EAC) — East African Standards Committee
- Adopting body
- Somali Bureau of Standards (SOBS)
Method, degree of correspondence and decision references are recorded by SOBS as the formal adoption file is completed.