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BS EN ISO 6571:2009
Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method)
14 стр.
Заменен
Печатная копияПечатное издание
154.22 £ (включая НДС 20%)
Разработчик:
Зарубежные/BSI
ICS:
67.220.10 Spices and condiments / Пряности и приправы
Ключевые слова:
Herbs, Determination of content, Oils, Food testing, Food products, Distillation methods of analysis, Seasonings, Spices, Volatile matter determination, Vegetable oils, Chemical analysis and testing, Testing conditions, Test equipment