ISO 6571:2008
Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
| Edition date: |
2008-04-22
In Force
|
|---|---|
| Available languages: | French, Russian, English |
| Summary: | L'ISO 6571:2008 spécifie une méthode par hydrodistillation permettant de déterminer la teneur en huiles essentielles des épices, des aromates et des herbes. ISO 6571:2008 specifies a method for the determination of the volatile oil content of spices, condiments and herbs. |
| ICS: | 67.220.10-Spices and condiments |
| CTN: | ISO/TC 34/SC 7 - 47912 |
|
Standards Cancellations |
Anula a ISO 6571:1984 |
|
International Equivalence |
Identic UNE-EN ISO 6571:2010 |
|
Modificaciones Normas |
Es modificada por ISO 6571:2008/Amd 1:2017 |










