US ISO 3588:1977, Spices and condiments Determination of degree of fineness of grinding Hand sieving method (Reference method) (This standard is an adoption of the International Standard ISO 3588:1977) (7 pages, English).

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通告成员：

Uganda

通告类型：

TBT

通告发布时间：

2010-04-30

评议截止时间：

2010-06-29

通告描述：

This standard specifies a reference method for the determination of the degree of fineness of grinding of spices and condiments, by hand sieving to obtain the distribution of particle sizes in the sample.

文档编号：

G/TBT/N/UGA/94

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原文文档翻译文档

ICS Code：

67.220 - Spices and condiments. Food additives

通告文档/来源：

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通告目的：

Reducing trade barriers and facilitating trade (TBT)

US ISO 3588:1977, Spices and condiments  Determination of degree of fineness of grinding  Hand sieving method (Reference method) (This standard is an adoption of the International Standard ISO 3588:1977) (7 pages, English).

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US ISO 3588:1977, Spices and condiments Determination of degree of fineness of grinding Hand sieving method (Reference method) (This standard is an adoption of the International Standard ISO 3588:1977) (7 pages, English).