This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
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.
Status: PublishedPublication date: 1977-01
Edition: 1Number of pages: 2
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
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