Don't have a credit card? Never mind we support BANK TRANSFER .

Log inSign up
LANGUAGE en
Menu
STOREHelp centerContactsDelivery chargesABOUT US News
SEARCH
0
Total price
0 EUR
PRICES include / exclude VAT
Homepage>ISO Standards>ISO 3588:1977-Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
download between 0-24 hoursReleased: 1977
ISO 3588:1977-Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)

ISO 3588:1977

ISO 3588:1977-Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)

Format
Availability
Price and currency
English PDF
Immediate download
46.00 EUR
English Hardcopy
In stock
46.00 EUR
French PDF
Immediate download
46.00 EUR
French Hardcopy
In stock
46.00 EUR
Standard´s number:ISO 3588:1977
Pages:2
Edition:1
Released:1977
DESCRIPTION

ISO 3588:1977


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.
Print