UNE-ISO 3588:2010
Current
Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method)
Hardcopy , PDF
Spanish, Castilian, English - Spanish, Castilian
03-24-2010
This UNe standard specifies a reference method for the determination of the degree of fineness of griding of spices and condiments by hand sieving to obtain the distribution of particle sizes in the sample.
| Committee |
CTN 34/SC 8
|
| DocumentType |
Standard
|
| Pages |
8
|
| PublisherName |
Asociación Española de Normalización
|
| Status |
Current
|
| Standards | Relationship |
| ISO 3588:1977 | Identical |
| ISO 2591:1973 | Test sieving |
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