Reference number
ISO 3588:1977
International Standard
ISO 3588:1977
Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
Edition 1
1977-01
Read sample
ISO 3588:1977
8997
Published (Edition 1, 1977)
This publication was last reviewed and confirmed in 2024. Therefore this version remains current.

ISO 3588:1977

ISO 3588:1977
8997
Language
Format
CHF 42
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Abstract

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.

General information

  •  : Published
     : 1977-01
    : International Standard confirmed [90.93]
  •  : 1
     : 2
  • ISO/TC 34/SC 7
    67.220.10 
  • RSS updates

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