Standards
Standards
»Food
1868-6 / 2008
MEHODS OF ANALYSIS AND TESTING FOR SPICES AND CONDIMENTS PART : 6 DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD)
Endorsement Date
04-04-2021
Pages Count
18
Sector
Food
Committee Name
Spices, Culinary herbs and condiments
Standard Type
Price
0 L.E.
Main References
ISO / FDIS 6571/2008 Spices,condimenets and herbs – Determination of volatile oil content (hydrodistillation method) -
Standard Status
Cancelled
Cancel Reason
تلغي وتحل محلها م.ق.م 8444-10 /2021
Obligatory Status
Not Obligatory
Decisions Number
ICS
67.220