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BS 4585-7:1989

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

Standard Details

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.

General Information

Status : Confirmed
Standard Type: Main
Document No: BS 4585-7:1989
Document Year: 1989
Pages: 10
  • Section Volume:
  • GBM37 Food Technology (GMB37)

Life Cycle

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Confirmed
BS 4585-7:1989
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