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NA 057

DIN Standards Committee Food and Agricultural Products

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Standards [CURRENT]

ISO 7543-1
Chillies and chilli oleoresins - Determination of total capsaicinoid content - Part 1: Spectrometric method

Title (German)

Chillies und Chilli-Oleoresine - Bestimmung des Gesamt-Capsaizinoidgehaltes - Teil 1: Spektrometrisches Verfahren

Responsible national committee

NA 057-05-07 AA - Spices and condiments  

Responsible international committee

ISO/TC 34/SC 7 - Spices, culinary herbs and condiments  

Edition 1994-12
Original language English
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