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ISO 3588:1977

ISO 3588:1977

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

Épices — Détermination du degré de finesse des moutures — Méthode par tamisage manuel (Méthode de référence)

Date:
1977-01-01 / Published
ICS:

67.220.10 - Spices and condiments.

Committee:
ISO/TC 34/SC 7 - Spices, culinary herbs and condiments

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