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UNE-ISO 3588:2010
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UNE-ISO 3588:2010
Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method)More info
| Author | AENOR |
|---|---|
| Editor | AENOR |
| Document type | Standard |
| Format | File |
| ICS | 67.220.10 : Spices and condiments
|
| Number of pages | 8 |
| Cross references | ISO 3588:1977 Identical |
| Year | 2010 |
| Country | Spain |