SS-EN-ISO-6571-AM1 › Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
SS-EN-ISO-6571-AM1
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2009 EDITION AMENDMENT 1
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CURRENT
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This International Standard specifies a method for the determination of the volatile oil content of spices, condiments and herbs.
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67.220.10 (Spices and condiments)
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Designation Name
SS-EN ISO 6571:2009/A1:2018
Revision Level
2009 EDITION AMENDMENT 1
Status
Current
Publication Date
Jan. 3, 2018
Language(s)
English
Page Count
16
International Equivalent
EN ISO 6571:2009/A1:2017(IDT); ISO 6571:2008/Amd 1:2017(IDT)