BS EN ISO 6571 : 2009
Current
The latest, up-to-date edition.
SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD)
Hardcopy , PDF
English
01-01-2009
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
9 Expression of results
10 Precision
11 Test report
Annex A (normative) - Test parameters for different spices,
condiments and herbs
Annex B (informative) - Results of the interlaboratory test
Bibliography
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