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Food


8444-5 / 2021

Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Five: Determination Of Degree Of Fineness Of Grinding “Hand Sieving Method

Endorsement Date

04-04-2021

Pages Count

10

Sector

Food

Committee Name

Spices, Culinary herbs and condiments

Standard Type

Price

250 L.E.

Main References

ISO 3588:1977 “Spices and condiments - Determination of degree of fineness of grinding - Hand sieving method”

Standard Status

New

Obligatory Status

Not Obligatory

Decisions Number

ICS

67.220.10