ISO-1955 › Citrus fruits and derived products -- Determination of essential oils content (Reference method)

ISO-1955 - 1ST EDITION - CURRENT


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The method consists in boiling a test portion, diluted or undiluted, and steam entrainment of the oils which are collected in a graduated tube; after cooling, direct reading from this tube of the volume of the oils separated from the destillate.

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67.080.10 (Fruits and derived products Including nuts)

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Document Number

ISO 1955:1982

Revision Level

1ST EDITION

Status

Current

Publication Date

Dec. 1, 1982

Committee Number

ISO TC 34/SC 3