Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
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Reference:
ISO 3588:1977
Publication Year:
1977
Domain:
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.
20 500 F CFA
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