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immediate downloadReleased: 1996-02-15
BS 4585-18:1996
Methods of test for spices and condiments Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)
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| Standard number: | BS 4585-18:1996 |
| Pages: | 8 |
| Released: | 1996-02-15 |
| ISBN: | 0 580 25186 1 |
| Status: | Standard |
DESCRIPTION
BS 4585-18:1996
This standard BS 4585-18:1996 Methods of test for spices and condiments is classified in these ICS categories:
- 67.220.10 Spices and condiments
This Part of BS 4585 describes a method for the determination, by high-performance liquid chromatography (HPLC), of the total capsaicinoid content of whole and powdered chillies and their oleoresins.