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RS ISO 6571: 2008
Spices and condiments — Determination of volatile oil content (hydro distillation method)

Abstract

This International Standard specifies a method for the determination of the volatile oil content of spices, condiments and herbs.

General Information

Code	Classification	Theme	Pages	Publisher	Availability
RS ISO 6571: 2008	ADOPTED ISO STANDARDS	Food technology	15	Second Edition Sep 2019	Available

Price: RWF 13,500

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