GB/T 12729.4-2020: Spices and condiments - Determination of degree of fineness of grinding (hand sieving method)

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Scope

This Part of GB/T 12729 specifies the hand sieving method for the determination of
degree of fineness of grinding of spices and condiments.
This Part is applicable to the determination of degree of fineness of grinding of spices
and condiments.

Basic Data

Standard ID	GB/T 12729.4-2020 (GB/T12729.4-2020)
Description (Translated English)	Spices and condiments - Determination of degree of fineness of grinding (hand sieving method)
Sector / Industry	National Standard (Recommended)
Classification of Chinese Standard	B36
Classification of International Standard	67.220.10
Word Count Estimation	4,450
Date of Issue	2020-03-31
Date of Implementation	2020-10-01
Issuing agency(ies)	State Administration for Market Regulation, China National Standardization Administration