ISO 3588:1977

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

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ISO 3588:1977

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

PUBLISH DATE 1977
ISO 3588:1977

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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