This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
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.
Status : PublishedPublication date : 1977-01
Edition : 1Number of pages : 2
Technical Committee:Spices, culinary herbs and condiments
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