ISO 3588:1977
Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
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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.
| Edition | 1977 |
|---|---|
| Published Date | 1977 |
| Published By | International Standardization Organisation |
| Page Count | 2 |