Norm

ISO 6571:1984 en

Spices, condiments and herbs - Determination of volatile oil content

  • Deze norm is ingetrokken sinds 08-05-2008

31,57

Over deze norm

Status Ingetrokken
Aantal pagina's 4
Commissie Beleidscommissie Landbouw & Levensmiddelen
Gepubliceerd op 01-11-1984
Taal Engels
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.

Details

ICS-code 67.220.10
Nederlandse titel Spices, condiments and herbs - Determination of volatile oil content
Engelse titel Spices, condiments and herbs - Determination of volatile oil content
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