ISO 6571:2008
Current
Current
The latest, up-to-date edition.
Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
Amended by
Available format(s)
Hardcopy , PDF
Published date
22-04-2008
€65.00
Excluding VAT
Summarise this standard
AI-generated summary
ISO 6571:2008 specifies a method for the determination of the volatile oil content of spices, condiments and herbs.
| Committee |
ISO/TC 34/SC 7
|
| DevelopmentNote |
Supersedes ISO/DIS 6571. (04/2008)
|
| DocumentType |
Standard
|
| Pages |
9
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| SAC GB/T 30385 : 2013 | Identical |
| NF ISO 6571 : 2008 | Identical |
| NBN EN ISO 6571 : 2010 | Identical |
| I.S. EN ISO 6571:2009 | Identical |
| NEN ISO 6571 : 2008 | Identical |
| DIN EN ISO 6571:2009-11 | Identical |
| BS EN ISO 6571 : 2009 | Identical |
| NF EN ISO 6571 : 2009 | Identical |
| PN-EN ISO 6571:2009 | Identical |
| DIN 10228:1995-12 | Corresponds |
| BS ISO 6571 : 2008 | Identical |
| NS EN ISO 6571 : 2009 AMD 1 2017 | Identical |
| NEN EN ISO 6571 : 2009 AMD 1 2018 | Identical |
| SS-EN ISO 6571:2009 | Identical |
| PN ISO 6571 : 2001 | Identical |
| PN EN ISO 6571 : 2009 AMD 1 2018 | Identical |
| GOST ISO 6571 : 2016 | Identical |
| UNE-EN ISO 6571:2010 | Identical |
€65.00
Excluding VAT
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