ISO 6571:1984 PDF
Spices, condiments and herbs — Determination of volatile oil content
Название (английский):
ISO 6571:1984
Spices, condiments and herbs — Determination of volatile oil content
- Статус документа:
- Отменён
- Формат:
- Электронный (PDF)
- Количество страниц:
- 4
- Дата публикации:
- 1 ноября 1984 г.
- Издание:
- ISO IS 6571 edition 1 version 1
- ICS:
- 67.220.10
Описание (английский):
Describes a method the principle of which consists in distilling an aqueous suspension of the product and collecting the distillate in a graduated tube containing a measured volume of xylene to fix the volatile oil. After separation of the organic from the aqueous phases the total volume of the organic phase is read and the volatile oil content is calculated after deduction of the volume of xylene. The test parameters for different spices, condiments and herbs are indicated in an annex.
Технические детали
- Технический комитет
- ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
- SKU
- ISO 6571:1984