SS-EN-ISO-7541 › Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)

SS-EN-ISO-7541 - 2020 EDITION - CURRENT
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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).

To find similar documents by classification:

67.220.10 (Spices and condiments)

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Designation Name

SS-EN ISO 7541:2020

Revision Level

2020 EDITION

Status

Current

Publication Date

Sept. 1, 2020

Language(s)

English

Page Count

20

International Equivalent

EN ISO 7541:2020(IDT); ISO 7541:2020(IDT)