Standards
Standards
»Food
8444-10 / 2021
Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Ten: Determination Of Volatile Oil Content (Hydrodistillation Method)
Endorsement Date
04-04-2021
Pages Count
20
Sector
Food
Committee Name
Spices, Culinary herbs and condiments
Standard Type
Price
400 L.E.
Main References
ISO 6571:2008 “Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation ISO 6571:2008/AMD 1:2017
Standard Status
New
Obligatory Status
Not Obligatory
Decisions Number
ICS
67.220.10