Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 1: Spectrometric method
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Reference:
ISO 7543-1:1994
Publication Year:
1994
Domain:
Specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered chillies and their oleoresins. This method of analysis requires discoloration by carbon black.
20 500 F CFA
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