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Standard ISO 3588:1977 1.1.1977 preview

ISO 3588:1977

Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)

Automatically translated name:

Spices and condiments -- Determination of degree of fineness of grinding -- Hand sieving method (Reference method)



STANDARD published on 1.1.1977


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The information about the standard:

Designation standards: ISO 3588:1977
Publication date standards: 1.1.1977
SKU: NS-431367
The number of pages: 2
Approximate weight : 6 g (0.01 lbs)
Country: International technical standard
Category: Technical standards ISO

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The category - similar standards:

Spices and condiments

Annotation of standard text ISO 3588:1977 :

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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