ISO 6571:2008/Amd 1:2017
Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) — Amendment 1
Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) — Amendment 1
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 1
- Дата публикации:
- 23 октября 2017 г.
- Издание:
- ISO IS 6571 edition 2 version 1
- ICS:
- 67.220.10
Abstract
Overview
ISO 6571:2008/Amd 1:2017 is an amendment to the international standard that defines the hydrodistillation method for determining the volatile oil content in spices, condiments, and herbs. Published by the International Organization for Standardization (ISO), this standard ensures consistent and reliable testing procedures crucial for quality control in the food and flavor industries.
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