ISO 3588:1977
Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
OVERVIEW
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.
COMMENTS
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PRODUCT DETAILS
| Status | Current |
|---|---|
| Edition | 1977 |
| No. of Pages | 2 |
| ICS Classification | 67.220.10 Spices and condiments |
| Committee | ISO/TC 34/SC 7 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |