SS-EN-ISO-6571 › Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
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2009/A1:2018 EDITION AMENDMENT - Jan. 3, 2018
This International Standard specifies a method for the determination of the volatile oil content of spices, condiments and herbs.
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SS-EN ISO 6571:2009
July 23, 2009
EN ISO 6571:2009(IDT); ISO 6571:2008(IDT)