BS 4585-16:1990
Superseded
View Superseded by
Methods of test for spices and condiments Determination of total natural colouring matter content of ground (powdered) paprika
Hardcopy , PDF
English
06-29-1990
05-31-2010
Committees responsible
National foreword
Method
1. Scope
2. Normative references
3. Principle
4. Reagents
5. Apparatus
6. Sampling
7. Preparation of the test sample
8. Procedure
9. Expression of results
10. Test report
Spectrometric method.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 88/54377 DC. (08/2005)
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy |
| Standards | Relationship |
| ISO 7541:1989 | Identical |
| BS 7087-17:1993 | Herbs and spices ready for food use Specification for chillies (whole and ground) |
| BS 7087-11:1990 | Herbs and spices ready for food use Specification for ground paprika |
| BS 7087-11:1996 | Herbs and spices ready for food use Specification for ground paprika |
| BS 4585-2:1982 | Methods of test for spices and condiments Determination of moisture content (entrainment method) |
| BS 4540-1:1981 | Sampling of spices and condiments Methods of sampling |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
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