ASTM E 1395 : 1990 : R2017
Current
Current
The latest, up-to-date edition.
Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024)
Available format(s)
Hardcopy , PDF
Language(s)
English
Published date
02-20-2017
CONTAINED IN VOL. 15.08, 2017 Gives standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units.
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