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ISO International Standard

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

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

Purchase ISO Standard

  • Publication Date: 2008-04-22
  • Ref: ISO 6571:2008
  • stdNumber: 6571
  • Version: 1
  • Edition: 2
  • Pages: 9

$71.19

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