Citrus fruits and derived products — Determination of essential oils content (Reference method)
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Reference:
ISO 1955:1982
Publication Year:
1982
Domain:
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.
28 000 F CFA





















