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NA 057

DIN Standards Committee Food and Agricultural Products

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Standards [CURRENT]

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

Title (German)

Gewürze und Würzstoffe; Bestimmung des Mahlfeinheitsgrades; Handsiebmethode (Bezugsmethode)

Responsible national committee

NA 057-05-07 AA - Spices and condiments  

Responsible international committee

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

Edition 1977-01
Original language English
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