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BS 4585-8:1977
Methods of test for spices and condiments Determination degree fineness grinding - hand sieving method (reference method)
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Summary
Grinding (size reduction);Food testing;Seasonings;Particle size measurement;Testing conditions;Dimensions;Food products;Spices;Screening (sizing);Test equipment
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 07/29/1977 |
| Page Count | 10 |
| Themes | Test equipment |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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