Spices and condiments; Determination of non-volatile ether extract
Описание (англ.):
Describes a method, the principle of which consists in extraction the material with diethyl ether, removing the volatile fractions, drying the non-volatile residue and weighing. Includes information on the apparatus to be used, sampling, procedure, expression of results, and details to be indicated in the test report.
Заменён стандартами:
ISO 1108(1992.01)
Дата введения:
01.02.80
Дата отмены:
01.01.92
Нормативные ссылки:
BS 4585 PART 6-1981, EQV*NF V03-406-1969, EQV*NF V03-406-1986, NEQ*UNE 34-096-81 PARTE 10-1981, EQV
Ключевые слова:
AGRICULTURAL PRODUCTS CHEMICAL ANALYSIS CHEMICAL ANALYSIS AND TESTING DETERMINATION OF CONTENT NON VOLATILE MATTER SPICES CHEMICAL ANALYSIS AND TESTIN