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Standard
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UNE-ISO 3588:2010 (R2015)
Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method)
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Technical characteristics
| Publisher | Asociacion Espanola de Normalizacion y Certificacion (AENOR) |
| Publication Date | 03/24/2010 |
| Confirmation Date | 11/20/2015 |
| Page Count | 8 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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Previous versions
24/03/2010
Active
, Reaffirmed
Most Recent