BS 4585-8:1977, ISO 3588-1977 - Methods of test for spices and condiments. Determination of degree of fineness of grinding - hand sieving method (reference method)

BS 4585-8:1977, ISO 3588-1977

Methods of test for spices and condiments. Determination of degree of fineness of grinding - hand sieving method (reference method)

Status : Current   Published : July 1977

Format
PDF

Format
HARDCOPY



Apparatus, procedure, properties of ground spices.




Standard NumberBS 4585-8:1977, ISO 3588-1977
TitleMethods of test for spices and condiments. Determination of degree of fineness of grinding - hand sieving method (reference method)
StatusCurrent
Publication Date29 July 1977
Confirm Date15 February 1998
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
International RelationshipsISO 3588:1977
DescriptorsGrinding (size reduction), Food testing, Seasonings, Particle size measurement, Testing conditions, Dimensions, Food products, Spices, Screening (sizing), Test equipment
ICS67.220.10
Title in FrenchMéthodes d'essai des épices et aromates. Détermination du degré de finesse des montures - méthode par tamisage manuel (méthode de référence)
Title in GermanPruefverfahren fuer Wuerzen. Bestimmung des Feinheitsgrades der Ausmahlung - Handsiebverfahren (Bezugsverfahren)
CommitteeAW/34
ISBN0 580 09953 9
PublisherBSI
FormatA4
DeliveryYes
Pages10
File Size262.7 KB
Price£110.00


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