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

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French Hardcopy
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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.
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