Abstract / scope
Defines the procedure to be used to obtain the distribution of particles in a sample. Details the apparatus, the procedure, and the presentation of results. The properties of ground spices relevant to sieving are listed in an annex.
ISO 3588:1977Published
Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
Épices — Détermination du degré de finesse des moutures — Méthode par tamisage manuel (Méthode de référence)