GSO 363:1994
香料和调味品的测试方法 第1部分：估计缺陷水果的百分比、升质量、研磨细度、粗纤维百分比、总氮、淀粉、斯科维尔系数和挥发油含量
Methods of test for spices and condiments-Part 1:Determination of the defective fruits percentage, mass litre,degree of fineness of grinding, crude fibre percentage, total nitrogen percentage, starch.