NF EN ISO 7541
NF EN ISO 7541

NF EN ISO 7541

April 2010
Standard Cancelled

Ground (powdered) paprika - Determination of total natural colouring matter content

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Main informations

Collections

National standards and national normative documents

Publication date

April 2010

Release date

septembre 2020

Number of pages

9 p.

Reference

NF EN ISO 7541

ICS Codes

67.220.10   Spices and condiments

Print number

1 - avril 2010

International kinship

ISO 7541:1989

European kinship

EN ISO 7541:2010
Replaced standards (1)
NF V32-176
NF V32-176
July 1989
Standard Cancelled
Spices and condiments. Paprika powder. Determination of total colouring matter content.

La présente norme est basée sur la méthode n° 20/1 de l'American Spices Trade Association (ASTA). Elle permet de doser la teneur en matières colorantes totales du paprika, cette teneur étant un des critères qualitatifs essentiels pour le contrôle de la qualité de cette épice.

Standard replaced by (1)
NF EN ISO 7541
NF EN ISO 7541
September 2020
Standard Current
Spices and condiments — Spectrophotometric determination of the extractable colour in paprika

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