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现行 ISO 1955:1982
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Citrus fruits and derived products — Determination of essential oils content (Reference method) 柑橘类水果及其衍生产品——香精油含量的测定(参考法)
发布日期: 1982-12-01
该方法包括煮沸稀释或未稀释的试验部分,并将收集在刻度管中的油蒸汽夹带;冷却后,直接从该管中读取从脱盐中分离出的油的体积。
The method consists in boiling a test portion, diluted or undiluted, and steam entrainment of the oils which are collected in a graduated tube; after cooling, direct reading from this tube of the volume of the oils separated from the destillate.
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归口单位: ISO/TC 34/SC 3
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