DIN 10236-2001 香料和调味品分析.真空炉干燥法测定辣椒和洋葱类及干燥蔬菜质量损失

标准号：DIN 10236-2001
中文标准名称：香料和调味品分析.真空炉干燥法测定辣椒和洋葱类及干燥蔬菜质量损失
英文标准名称：Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying
标准类型：B36
发布日期：1999/12/31 12:00:00
实施日期：1999/12/31 12:00:00
中国标准分类号：B36
国际标准分类号：67.220.10
适用范围：The document specifies a method for the determination of loss in mass, under reduced pressure, of capsicum and allium species and of dried vegetables. For the determination of water contents in all other spices the distillation method according to DIN 10229 may be used.