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UNE ISO 3588:2010
Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method)
Especias y condimentos. Determinación del grado de finura de la molienda. Tamizado manual (método de referencia).
CURRENCY
| Standard number: | UNE ISO 3588:2010 |
| Pages: | 10 |
| Released: | 2010-03-24 |
DESCRIPTION
This standard UNE ISO 3588:2010 Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method) is classified in these ICS categories:
- 67.220.10