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ISO 3588:1977

Current Revision

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

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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.


SDO ISO: International Organization for Standardization
Document Number ISO 3588
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO TC 34/SC 7
Publish Date Document Id Type View
Not Available ISO 3588:1977 Revision