NF V32-176
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.

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Main informations

Collections

National standards and national normative documents

Publication date

July 1989

Number of pages

6 p.

Reference

NF V32-176

ICS Codes

67.220.10   Spices and condiments

Classification index

V32-176

Print number

1 - octobre 1989

International kinship

ISO/DIS 7541
Sumary
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
April 2010
Standard Cancelled
Ground (powdered) paprika - Determination of total natural colouring matter content

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