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ISO 3588:1977

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

Standard Details

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.

General Information

Status : Published
Standard Type: Main
Document No: ISO 3588:1977
Document Year: 1977
Pages: 2
Edition: 1

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ISO 3588:1977
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