SS-EN-ISO-6571 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)

SS-EN-ISO-6571 - 2009 EDITION - CURRENT


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 2009 EDITION - July 23, 2009
 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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67.220.10 (Spices and condiments)

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Designation Name

SS-EN ISO 6571:2009

Revision Level

2009 EDITION

Status

Current

Publication Date

July 23, 2009

Language(s)

English

Page Count

20

International Equivalent

EN ISO 6571:2009(IDT); ISO 6571:2008(IDT)