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I.S. EN ISO 6571:2009

Current
Current

The latest, up-to-date edition.

SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) (ISO 6571:2008)
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2009

Preview

For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.

Only cited Standards give presumption of conformance to New Approach Directives/Regulations.

National Foreword
European foreword
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
9 Expression of results
10 Precision
11 Test report
Annex A (normative) Test parameters for different spices,
        condiments and herbs
Annex B (informative) Results of the interlaboratory test
Bibliography

Defines a method for the determination of the volatile oil content of spices, condiments and herbs.

DocumentType
Standard
Pages
34
PublisherName
National Standards Authority of Ireland
Status
Current

Standards Relationship
EN ISO 6571:2009/A1:2017 Identical
ISO 6571:2008 Identical

ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
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
ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 948:1980 Spices and condiments — Sampling

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