Spices and condiments—Preparation of a ground sample for analysis
全国辛香料标准化技术委员会(SAC/TC 408)
GB/T 12729的本部分规定了将香辛料和调味品实验室样品制备为分析用粉末试样的一种方法。
本部分适用于香辛料和调味品分析用粉末试样的制备。
注： 对高硬度、高湿、挥发油或脂肪含量高的香辛料品种，可用校正方法或其他合适方法制备试样。
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