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NF EN ISO 6571 : 2009

Current
Current

The latest, up-to-date edition.

SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD)
Published date

12-01-2013

La présente Norme internationale spécifie une méthode par hydrodistillation permettant de déterminer la teneur en huiles essentielles des épices, des aromates et des herbes.

DevelopmentNote
Indice de classement: V32-200. (11/2009) Supersedes NF ISO 6571. (02/2010)
DocumentType
Standard
PublisherName
Association Francaise de Normalisation
Status
Current
Supersedes

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

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

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