Withdrawn
ISO 6571:2008 specifies a method for the determination of the volatile oil content of spices, condiments and herbs.
WITHDRAWN
SRPS ISO 6571:2001
WITHDRAWN
SRPS EN ISO 6571:2012
95.99
Withdrawal of Standard
May 31, 2016
PUBLISHED
SRPS EN ISO 6571:2016
MINISTARSTVO POLjOPRIVREDE I ZAŠTITE ŽIVOTNE SREDINE