BS 4585-7:1977, ISO 3513-1977 - Methods of test for spices and condiments. Determination of Scoville index of chillies

BS 4585-7:1977, ISO 3513-1977

Methods of test for spices and condiments. Determination of Scoville index of chillies

Status : Revised, Withdrawn   Published : July 1977 Replaced By : BS 4585-7:1989

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Investigation of greatest dilution at which the stimulus threshold of the pungent sensation can be detected.




Standard NumberBS 4585-7:1977, ISO 3513-1977
TitleMethods of test for spices and condiments. Determination of Scoville index of chillies
StatusRevised, Withdrawn
Publication Date29 July 1977
Withdrawn Date30 November 1989
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
Replaced ByBS 4585-7:1989
International RelationshipsISO 3513
DescriptorsFood products, Sensory analysis (food), Chillies, Food testing, Testing conditions, Specimen preparation, Spices, Seasonings, Dilution, Taste tests
ICS67.220.10
67.240
Title in FrenchMéthodes d'essai des épices et aromates. Détermination de l'indice Scoville du piment enragé (piment dit 'de Cayenne')
Title in GermanPruefverfahren fuer Wuerzen. Bestimmung der Scoville-Zahl von Piment (sogenannter Cayennepfeffer )
CommitteeAW/34
ISBN0 580 09943 1
PublisherBSI
FormatA4
DeliveryNo
File Size0 KB
Price£182.00


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