NF EN ISO 6571

NF EN ISO 6571

November 2009
Standard Current

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method)

ISO 6571:2008 specifies a method for the determination of the volatile oil content of spices, condiments and herbs.

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Main informations

Collections

National standards and national normative documents

Publication date

November 2009

Number of pages

16 p.

Reference

NF EN ISO 6571

ICS Codes

67.220.10   Spices and condiments

Classification index

V32-200

Print number

1 - 29/10/2009

International kinship

ISO 6571:2008

European kinship

EN ISO 6571:2009
Sumary
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method)

ISO 6571:2008 specifies a method for the determination of the volatile oil content of spices, condiments and herbs.

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