Norm

ISO 3588:1977 en

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

31,57

Over deze norm

Status Definitief
Aantal pagina's 2
Commissie Beleidscommissie Landbouw & Levensmiddelen
Gepubliceerd op 01-01-1977
Taal Engels
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.

Details

ICS-code 67.220.10
Nederlandse titel Spices and condiments - Determination of degree of fineness of grinding - Hand sieving method (Reference method)
Engelse titel Spices and condiments - Determination of degree of fineness of grinding - Hand sieving method (Reference method)

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