ISO 7541:2020
Current
Current
The latest, up-to-date edition.
Spices and condiments Spectrophotometric determination of the extractable colour in paprika
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
23-07-2020
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).
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