Active standard | Published: 01/01/1977

ISO 3588:1977

Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
(Épices — Détermination du degré de finesse des moutures — Méthode par tamisage manuel (Méthode de référence))

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Detail information

Designation: ISO 3588:1977

Publication date: 01/01/1977

Pages: 2

Country: International technical standard

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Anotation

Description / Abstract: 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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