SIST EN ISO 6571:2009/A1:2018 PDF
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 7
- Дата публикации:
- 19 января 2018 г.
- ICS:
- 67.220.10
- Технический комитет:
- KŽP - Agricultural food products
Abstract
Overview
EN ISO 6571:2009/A1:2017 is Amendment 1 to the international method ISO 6571 for the determination of volatile oil (essential oil) content in spices, condiments and herbs using the . Published by CEN in December 2017 (endorsing /Amd 1:2017), this amendment updates specific apparatus requirements and aligns the European standard with the ISO text. The amendment was to be adopted as a national standard across CEN members by mid‑2018.
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