ISO 3588:1977

Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)

Defines the procedure to be used to obtain the distribution of particles in a sample. Details the apparatus, the procedure, and the presentation of results. The properties of ground spices relevant to sieving are listed in an annex.

OEN:

ISO

Langue:

English

Code(s) de l'ICS:

67.220.10

Statut:

Publié

Date de Publication:

1976-12-31

Numéro Standard:

ISO 3588:1977