Spices and condiments - Determination of degree of fineness of grinding - Hand sieving method (reference method)
The Uganda 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 size in the sample. This standard was PUBLISHED on 2009-09-04.
| Price | UGX 30,000/= |
|---|---|
| Category | FOOD, AGRICULTURE AND FORESTRY STANDARDS |
| Status | Voluntary |
| Format | |
| TC | UNBS/TC 2/SC 4-Food and Agriculture Standards -Fruits, vegetables, spices, related products and processes |
| ICS | 67.220.10 Spices and condiments |
| Language | English |
| Edition | 1st Edition |
| Sales Rating |
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