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).
Status: PublishedPublication date: 2020-07
Edition: 2Number of pages: 7
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
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