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SRPS EN ISO 6571:2012

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)

Sep 24, 2012
95.99   Withdrawal of Standard   May 31, 2016

General information

95.99     May 31, 2016

ISS

E034-7,8,15,18

European Norm

67.220.10  

English  

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Scope

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

Life cycle

PREVIOUSLY

WITHDRAWN
SRPS ISO 6571:2001

NOW

WITHDRAWN
SRPS EN ISO 6571:2012
95.99 Withdrawal of Standard
May 31, 2016

REVISED BY

PUBLISHED
SRPS EN ISO 6571:2016

Related project

Adopted from EN ISO 6571:2009

Adopted from ISO 6571:2008

National regulations and standards

Pravilnik o kvalitetu začina, ekstrakata začina i mešavina začina

MINISTARSTVO POLjOPRIVREDE I ZAŠTITE ŽIVOTNE SREDINE