SS-EN-ISO-6571-AM1 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)

SS-EN-ISO-6571-AM1 - 2009 EDITION AMENDMENT 1 - CURRENT


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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/A1:2018

Revision Level

2009 EDITION AMENDMENT 1

Status

Current

Publication Date

Jan. 3, 2018

Language(s)

English

Page Count

16

International Equivalent

EN ISO 6571:2009/A1:2017(IDT); ISO 6571:2008/Amd 1:2017(IDT)