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SRPS EN ISO 6571:2016

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

May 31, 2016
May 31, 2016

General information

60.60     May 31, 2016

ISS

E034-7,8,15,18

European Norm

67.220.10  

Serbian  

plan 2015

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Published

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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WITHDRAWN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 EN ISO 6571:2012

NOW

PUBLISHED
SRPS EN ISO 6571:2016
60.60 Standard published
May 31, 2016

Related project

Adopted from EN ISO 6571:2009

Adopted from ISO 6571:2008