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Standard No.:
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:
2021-04-04
Sector:
Food
Pages Count:
10
Obligatory Status:
Not Obligatory
Decisions Number:
غير محدد
Standard Status:
New
Standard Type:
Committee Name:
Spices, Culinary herbs and condiments
ICS:
67.220.10
Main References:
ISO 3588:1977
“Spices and condiments - Determination of degree of fineness of grinding - Hand sieving method”