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BS 4585-7:1989

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Methods of test for spices and condiments, Determination of Scoville index of chillies

Determination of the greatest dilution at which the stimulus threshold of the pungent sensation can be detected. Includes a guide to the selection of panellists and conduct of the tasting session.

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Related Information

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  • BS 4585-11:1983

    Methods of test for spices and condiments, Determination of volatile organic sulphur compounds in dehydrated garlic

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  • BS 4585-13:1983

    Methods of test for spices and condiments, Determination of colouring power of turmeric

  • BS 4585-14:1983

    Methods of test for spices and condiments, Determination of filth

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Pages: 10

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BS 4585-7:1989

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HardCopy
$223.78 NZD

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