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ISO 3588:1977

Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method) ISO 3588:1977

Publication date:   Jan 1, 1977

General information

90.60 Close of review   Mar 4, 2024

ISO

ISO/TC 34/SC 7 Spices, culinary herbs and condiments

International Standard

67.220.10   Spices and condiments

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Scope

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.

Life cycle

NOW

PUBLISHED
ISO 3588:1977
90.60 Close of review
Mar 4, 2024