ISO 3588:1977
Current
Current
The latest, up-to-date edition.
Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
Available format(s)
Hardcopy , PDF
Language(s)
English, French
Published date
01-01-1977
€41.00
Excluding VAT
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.
| Committee |
ISO/TC 34/SC 7
|
| DevelopmentNote |
Also numbered as BS 4585-8(1977) (08/2005)
|
| DocumentType |
Standard
|
| Pages |
2
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| UNE-ISO 3588:2010 | Identical |
| UNE-ISO 5563:2011 | Dried peppermint (Menta piperita Linnaeus). Specification. |
| UNE-ISO 5562:2010 | Turmeric, whole or ground (powdered). Specification. |
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