International Standard
ISO 3588:1977
Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
Reference number
ISO 3588:1977
Edition 1
1977-01
© ISO 2024
International Standard
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Published (Edition 1, 1977)
This standard was last reviewed and confirmed in 2018. Therefore this version remains current.

ISO 3588:1977

Format
Language
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

  • Status
     : Published
    Publication date
     : 1977-01
    Stage
    : Close of review [90.60]
  • Edition
     : 1
    Number of pages
     : 2
  • Technical Committee :
    ISO/TC 34/SC 7
    ICS :
    67.220.10 
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