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ISO 6571:2008Published

Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)

Épices, aromates et herbes — Détermination de la teneur en huiles essentielles (méthode par hydrodistillation)

Abstract / scope

ISO 6571:2008 specifies a method for the determination of the volatile oil content of spices, condiments and herbs.

Life cycle

Amendments & corrigenda

ISO 6571:2008/Amd 1:2017PublishedSpices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) — Amendment 1International Standard · Published 23 Oct 2017 · ISO/TC 34/SC 7

Replaces

ISO 6571:1984WithdrawnSpices, condiments and herbs — Determination of volatile oil contentInternational Standard · Published 1 Nov 1984 · ISO/TC 34/SC 7