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BS 4585-16:1990

BS 4585-16:1990

Superseded

Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

Methods of test for spices and condiments Determination of total natural colouring matter content of ground (powdered) paprika

Available format(s)

Hardcopy , PDF

Superseded date

31-05-2010

Language(s)

English

Published date

29-06-1990

Publisher

British Standards Institution

Committees responsible
National foreword
Method
1. Scope
2. Normative references
3. Principle
4. Reagents
5. Apparatus
6. Sampling
7. Preparation of the test sample
8. Procedure
9. Expression of results
10. Test report

Spectrometric method.

Committee
AW/34
DevelopmentNote
Supersedes 88/54377 DC. (08/2005)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Superseded
SupersededBy

BS 7087-17:1993 Herbs and spices ready for food use Specification for chillies (whole and ground)
BS 7087-11:1990 Herbs and spices ready for food use Specification for ground paprika
BS 7087-11:1996 Herbs and spices ready for food use Specification for ground paprika

BS 4585-2:1982 Methods of test for spices and condiments Determination of moisture content (entrainment method)
BS 4540-1:1981 Sampling of spices and condiments Methods of sampling
BS 4540-2:1982 Sampling of spices and condiments Method for preparation of a ground sample for analysis

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Hardcopy - English
PDF - English
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