ISO 7541:2020
Spices and condiments — Spectrophotometric determination of the extractable colour in paprika
OVERVIEW
This document specifies a test method to determine the extractable colour in paprika by measuring the absorbance of an acetone extract of the sample.
It is applicable to ground paprika in every presentation (sweet, hot, smoked, etc).
COMMENTS
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PRODUCT DETAILS
| Status | Current |
|---|---|
| Edition | 2020 |
| No. of Pages | 7 |
| ICS Classification | 67.220.10 Spices and condiments |
| Committee | ISO/TC 34/SC 7 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |