Spices and condiments

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

Reference:

ISO 3588:1977

Publication Year:

1977

Domain:

Épices et condiments

24 500 F CFA

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

Reference:

ISO 3588:1977

Publication Year:

1977

Domain:

Épices et condiments

24 500 F CFA

Pages

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