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Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method)
Automatically translated name:
SPICES AND CONDIMENTS. DETERMINATION OF DEGREE OF FINENESS OF GRIDING. HAND SIEVING METHOD(REFERENCE METHOD)
STANDARD published on 24.3.2010
Designation standards: UNE-ISO 3588:2010
Publication date standards: 24.3.2010
SKU: NS-567995
The number of pages: 10
Approximate weight : 30 g (0.07 lbs)
Country: Spanish technical standard
Category: Technical standards UNE
7.7.2010
9.2.2011
7.7.2010
7.7.2010
24.3.2010
24.3.2010
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