EN ISO 6571:2009/A1:2017
Current
The latest, up-to-date edition.
SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) (ISO 6571:2008/AMD 1:2017)
06-12-2017
European foreword
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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