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
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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
Describes a method for the determination of the volatile oil content of spices, condiments and herbs.
| Committee |
AW/7
|
| DevelopmentNote |
Supersedes BS 4585-15(1985) and 06/30149404 DC. Renumbers and supersedes BS ISO 6571. 2009 version incorporates corrigendum to BS ISO 6571. (12/2009)
|
| DocumentType |
Standard
|
| Pages |
14
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 6571:2008 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 939:1980 | Spices and condiments Determination of moisture content Entrainment method |
| ISO 2825:1981 | Spices and condiments — Preparation of a ground sample for analysis |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
| ISO 948:1980 | Spices and condiments — Sampling |
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