BS 4585-8:1977 | British Standards

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

BS 4585-8:1977

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

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ISBN: 0580099539

Keywords:
Grinding (size reduction), Food testing, Seasonings, Particle size measurement, Testing conditions, Dimensions, Food products, Spices, Screening (sizing), Test equipment, PDF

Publication Date	29 Jul 1977
Product SKU	83073
ISBN	0580099539
BSI Code	BS 4585-8:1977
No. of pages	10
Publisher	British Standards Institution

Identical National Standard to:

ISO 3588:1977

BS 4585-8:1977 | British Standards

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