ISO-3588 › Spices and condiments -- Determination of degree of fineness of grinding -- Hand sieving method (Reference method)

ISO-3588 - 1ST EDITION - CURRENT


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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.

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Document Number

ISO 3588:1977

Revision Level

1ST EDITION

Status

Current

Publication Date

Jan. 15, 1977

Committee Number

ISO TC 34/SC 7