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in stockReleased: 2010-03-24
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).
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| Standard number: | UNE ISO 3588:2010 |
| Pages: | 10 |
| Released: | 2010-03-24 |
| Status: | Standard |
| Pages (Spanish): | 8 |
DESCRIPTION
UNE ISO 3588:2010
This UNe standard specifies a reference method for the determination of the degree of fineness of griding of spices and condiments by hand sieving to obtain the distribution of particle sizes in the sample.