Chillies and chilli oleoresins - Determination of capsaicinoid content - Part 1: Spectrometric method
This standard specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered chillies (usually Capiscum frutescens L.) and their oleoresins. This standard was PUBLISHED on 2009-09-04.
| Price | UGX 30,000/= |
|---|---|
| Category | FOOD, AGRICULTURE AND FORESTRY STANDARDS |
| Status | Voluntary |
| Format | |
| TC | Fruits, vegetables, spices, related products and processes, (SC 4) under the Food and Agriculture Standards Technical Committee (UNBS/TC 2) |
| ICS | 67.220.10 Spices and condiments |
| Language | English |
| Edition | 1st Edition |
| Sales Rating |