ASTM E 1083 : 2000 : R2017
Current
Current
The latest, up-to-date edition.
Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)
Available format(s)
Hardcopy , PDF
Language(s)
English
Published date
02-20-2017
CONTAINED IN VOL. 15.08, 2017 Explains standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10000 to 70000 scoville heat units.
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