NF EN ISO 6571 : 2009
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SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD)
Published date
12-01-2013
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La présente Norme internationale spécifie une méthode par hydrodistillation permettant de déterminer la teneur en huiles essentielles des épices, des aromates et des herbes.
| DevelopmentNote |
Indice de classement: V32-200. (11/2009) Supersedes NF ISO 6571. (02/2010)
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| DocumentType |
Standard
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| PublisherName |
Association Francaise de Normalisation
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| Status |
Current
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| Supersedes |
| Standards | Relationship |
| ISO 6571:2008 | Identical |
| 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 |
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