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Homepage>UNE standards>UNE ISO 3588:2010 Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method)
in stockReleased: 2010-03-24
UNE ISO 3588:2010 Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method)

UNE ISO 3588:2010

Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method)

Especias y condimentos. Determinación del grado de finura de la molienda. Tamizado manual (método de referencia).

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Standard number:UNE ISO 3588:2010
Pages:10
Released:2010-03-24
Status:Standard
DESCRIPTION

This standard UNE ISO 3588:2010 Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method) is classified in these ICS categories:

  • 67.220.10
Categories:
UNE standards
67.220.10 Spices and condiments
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