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.

SDO:

ISO

Language:

English

ICS Codes:

67.220.10

Status:

Published

Publish date:

1976-12-31

Standard Number:

ISO 3588:1977