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chili
chili, Total:499 items.
In the international standard classification, chili involves: Farming and forestry, Spices and condiments. Food additives, Processes in the food industry, Sensory analysis, Food products in general, Fruits. Vegetables, FOOD TECHNOLOGY, Edible oils and fats. Oilseeds, Agricultural machines, implements and equipment, Geology. Meteorology. Hydrology, Biology. Botany. Zoology, Protection against crime, Terminology (principles and coordination), Vocabularies, Cereals, pulses and derived products, Company organization and management, Storing. Warehousing.
Group Standards of the People's Republic of China, chili
SG-SPRING SG, chili
- SS 487-2001 SPECIFICATION FOR Chillies and capsicums, whole or ground (powdered)
- SS 340-1999 SPECIFICATION FOR Chilli sauce
International Organization for Standardization (ISO), chili
- ISO 7540:2020 Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications
- ISO 7543-1:1994 Chillies and chilli oleoresins - Determination of total capsaicinoid content - Part 1: Spectrometric method
- ISO 972:1985 Chillies and capsicums, whole or ground (powdered) — Specification
- ISO 7540:2006 Ground paprika (Capsicum annuum L.) - Specification
- ISO 7543-2:1993 Chillies and chilli oleoresins; determination of total capsaicinoid content; part 2: method using high-performance liquid chromatography
- ISO 7540:1984 Ground (powdered) paprika (Capsicum annuum Linnaeus); Specification
- ISO 3513:1995 Chillies - Determination of Scoville index
- ISO 7542:1984 Ground (powdered) paprika (Capsicum annuum Linnaeus); Microscopical examination
- ISO 7541:1989 Ground (powdered) parika; determination of total natural colouring matter content
IN-BIS, chili
TZ-TBS, chili
- TZS 31-1979 Tanzania Standard Chillies and capsicums (Whole and ground)
HU-MSZT, chili
ES-AENOR, chili
VN-TCVN, chili
Association Francaise de Normalisation, chili
- NF V32-065*NF ISO 972:1997 Chillies and capsicums, whole or ground (powdered). Specification.
- NF V32-100:1982 SPICES. PIMENTO (ALLSPICE),WHOLE OR GROUND. SPECIFICATION.
- NF V32-166:1985 Spices and condiments. Ground paprika ({Capsicum} {Annuum} {Linnaeus}). Specification.
- NF ISO 972:1997 Piments dits "piments enragés" et piments forts, entiers ou en poudre - Spécifications.
- NF V32-070-1*NF ISO 7543-1:1995 Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1 : spectrometric method.
- NF V32-069*NF ISO 3513:1995 Chillies. Determination of scoville index.
- NF V32-166:2007 Ground paprika (Capsicum annuum L.) - Specification.
- NF ISO 7543-1:1995 Piments et leurs oléorésines - Détermination de la teneur en capsaicinoïdes totaux - Partie 1 : méthode par spectrométrie.
- NF V32-166*NF EN ISO 7540:2020 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications
- NF V32-166:2010 Ground paprika (Capsicum annuum L.) - Specification.
- NF V32-070:1989 Spices and condiments. Chillies and their oleoresins. Determination of total capsaicinoids by high performance liquid chromatography.
- NF V32-176:2010 Ground (powdered) paprika - Determination of total natural colouring matter content.
- NF V32-167:1985 Spices and condiments. Ground paprika ({Capsicum} {Annuum} {Linnaeus}). Microscopical examination.
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, chili
Korean Agency for Technology and Standards (KATS), chili
Defense Logistics Agency, chili
CZ-CSN, chili
RO-ASRO, chili
Xinjiang Provincial Standard of the People's Republic of China, chili
Professional Standard - Agriculture, chili
- NY/T 1070-2006 Chili paste
- GB 10465-1989 dried chili
- NY/T 944-2006 Grades and specifications of chillies
- 明白纸-5 Pepper Cultivation Technique
- NY/T 1711-2009 Green food.Product of chilli condiment
- NY 5229-2004 Pollution-free food dried chili
- 151药典 第一增补本-2010 A revised variety of pepper
- NY/T 4330-2023 Classification and Terminology of Chili Products
- DBN6528/T 071-2013 Classification of chilli varieties for processing
- NY/T 2060.1-2011 Rules for evaluation of pepper for resistance to diseases. Part 1:Rule for evaluation of pepper for resistance to phytophthora blight
- 589药典 一部-2015 Fourteen paintings of medicinal herbs and decoction pieces chili
- 589药典 一部-2020 Fourteen paintings of medicinal herbs and decoction pieces chili
- 589药典 一部-2010 Fourteen paintings of medicinal herbs and decoction pieces chili
- NY/T 2060.2-2011 Rules for evaluation of pepper for resistance to diseases. Part 2:Rule for evaluation of pepper for resistance to bacterial wilt
- NY/T 4331-2023 General requirements for chilli raw materials for processing
- NY/T 2060.3-2011 Rules for evaluation of pepper for resistance to diseases. Part 3:Rule for evaluation of pepper for resistance to tobacco mosaic virus
- NY/T 2060.4-2011 Rules for evaluation of pepper for resistance to diseases. Part 4:Rule for evaluation of pepper for resistance to cucumber mosaic virus
- NY/T 2060.5-2011 Rules for evaluation of pepper for resistance to diseases. Part 5:Rule for evaluation of pepper for resistance to southern root-knot nematode disease
- NY/T 1381-2007 Determination of Capsaicin by High Performance Liquid Chromatography
- NY/T 1502-2007 Determination of total capsaicinoid in the biopesticide
TH-TISI, chili
Hebei Provincial Standard of the People's Republic of China, chili
Sichuan Provincial Standard of the People's Republic of China, chili
工业和信息化部, chili
Guizhou Provincial Standard of the People's Republic of China, chili
German Institute for Standardization, chili
- DIN 10234:2003-02 Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)
- DIN 10234:2003 Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)
- DIN EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006); German version EN ISO 7540:2010
- DIN EN ISO 7540:2020-11 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020); German version EN ISO 7540:2020
AENOR, chili
- UNE-ISO 7543-1:2010 Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1: Spectrometric method.
- UNE-ISO 972:2009 Chillies and capsicums, whole or ground (powdered) -- Specification
- UNE-ISO 7543-2:2011 Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 2: Method using high performance liquid chromatography.
- UNE-EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
- UNE-ISO 3513:2010 Chillies. Determination of Scoville index.
IX-FAO, chili
Indonesia Standards, chili
TR-TSE, chili
IL-SII, chili
Hunan Provincial Standard of the People's Republic of China, chili
Shaanxi Provincial Standard of the People's Republic of China, chili
Professional Standard - Machinery, chili
Hainan Provincial Standard of the People's Republic of China, chili
Professional Standard - Public Safety Standards, chili
- GA 1182-2014 synthetic capsaicin
- GA/T 1652-2019 Liquid chromatography-mass spectrometry for the detection of natural capsaicin, dihydrocapsaicin, and synthetic capsaicin in vegetable oils and fats for forensic science
Jilin Provincial Standard of the People's Republic of China, chili
Taiwan Provincial Standard of the People's Republic of China, chili
- CNS 8734-1982 Spices and Condiments Hot Pepper Whole and Ground Specification
- CNS 2123-1982 Grades of Hot Pepper (Pungent Pepper, for Taiwan Area)
Guangdong Provincial Standard of the People's Republic of China, chili
- DB44/T 2207-2019 Technical Regulations for Identification of Pepper Varieties Resistance to Pepper Vein Mottle Virus
- DB4407/T 61-2020 Pepper Production Technical Regulations
Inner Mongolia Provincial Standard of the People's Republic of China, chili
- DB15/T 2511.1-2022 Technical regulations for the cultivation of peppers in the open field Part 1: fresh peppers
- DB15/T 1379-2018 Technical Regulations for Grafting Seedlings of Capsicum
- DB15/T 705-2014 Cultivation Technical Regulations for Sauce-made Pepper
- DB15/T 1154-2017 Technical Regulations for Intensive Pepper Seedling Cultivation
- DB15/T 704-2014 Technical Regulations for Hybrid Seed Production of Sweet Pepper
- DB15/T 2101-2021 Technical regulations for mechanical transplanting of peppers in the open field
- DB15/T 2483-2021 Pepper Rope Sowing Seedling Technical Regulations
中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会, chili
ET-QSAE, chili
Malaysia Standards, chili
Gansu Provincial Standard of the People's Republic of China, chili
Shandong Provincial Standard of the People's Republic of China, chili
Qinghai Provincial Standard of the People's Republic of China, chili
- DB63/T 1091-2012 Chili Green Line Pepper No. 2
- DB63/T 1075-2012 Technical Regulations for Line Pepper Seedlings
- DB63/T 1076-2012 Breeding technical regulations for the original (good) species of pepper
- DB63/T 1238-2013 Technical Regulations for Capsicum Substrate Seedling Cultivation
- DB63/T 1023-2011 Technical Regulations for Pepper Film Mulching Cultivation in the Open Field
- DB63/T 1022-2011 Technical regulations for high-yield cultivation of pepper arch shed
- DB63/T 1122-2012 Technical Specifications for Forecasting and Investigation of Pepper Blight
- DB63/T 1302-2014 High-yield Cultivation Technical Specifications of Pepper Green Pepper No.3
Anhui Provincial Standard of the People's Republic of China, chili
Professional Standard - Light Industry, chili
GOSTR, chili
Jiangxi Provincial Standard of the People's Republic of China, chili
轻工业部, chili
Jiangsu Provincial Standard of the People's Republic of China, chili
Ningxia Provincial Standard of the People's Republic of China, chili
1999/12/30, chili
U.S. Military Regulations and Norms, chili
European Committee for Standardization (CEN), chili
- EN ISO 7540:2020 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
- EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification
- EN ISO 7541:2020 Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
- EN ISO 7541:2010 Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)
Danish Standards Foundation, chili
Hubei Provincial Standard of the People's Republic of China, chili
Professional Standard - Business, chili
农业农村部, chili
ES-UNE, chili
- UNE-EN ISO 7540:2021 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
British Standards Institution (BSI), chili
- 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)
- BS EN ISO 7540:2006 Ground paprika (Capsicum annuum L.). Specification
- BS EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification
- BS EN ISO 7541:2010 Ground (powdered) paprika - Determination of total natural colouring matter content
RU-GOST R, chili
Professional Standard - Commodity Inspection, chili
AT-ON, chili
- OENORM EN ISO 7540:2020 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
CH-SNV, chili
- SN EN ISO 7540:2021 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
Lithuanian Standards Office , chili
- LST EN ISO 7540:2020 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
- LST EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
PL-PKN, chili
- PN-EN ISO 7540-2021-02 E Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
2005/02/15, chili
1999/11/05, chili
2000/10/16, chili
Henan Provincial Standard of the People's Republic of China, chili
Shanxi Provincial Standard of the People's Republic of China, chili
Guangxi Provincial Standard of the People's Republic of China, chili
Fujian Provincial Standard of the People's Republic of China, chili
Heilongjiang Provincial Standard of the People's Republic of China, chili
Yunnan Provincial Standard of the People's Republic of China, chili
Liaoning Provincial Standard of the People's Republic of China, chili
- DB21/T 3042-2018 Technical Regulations for Grafting Seedlings of Capsicum
- DB21/T 2190-2013 Technical Regulations for Industrialized Seedling Cultivation of Pepper
- DB21/T 3617-2022 Technical regulations for the production of red pepper in the open field
- DB21/T 1802-2016 Technical regulations for the production of pepper seedlings at the right age
Zhejiang Provincial Standard of the People's Republic of China, chili
邯郸市, chili
2002/01/12, chili
2002/12/28, chili
其他未分类, chili
Chongqing Provincial Food Standard of the People's Republic of China, chili
Xizang Provincial Standard of the People's Republic of China, chili
国家质量监督检验检疫总局, chili
- SN/T 4172-2015 Quarantine and identification methods of pepper fruit flies
未注明发布机构, chili
2002/08/30, chili
Beijing Provincial Standard of the People's Republic of China, chili
- DB11/T 920-2012 Technical regulations for the production of sweet (hot) pepper grafted seedlings
Chongqing Provincial Standard of the People's Republic of China, chili
- DB50/T 1182-2021 Technical specifications for fresh pepper harvesting, storage and transportation
Guizhou Provincial Food Standard of the People's Republic of China, chili
Qinghai Provincial Food Standard of the People's Republic of China, chili
Xinjiang Provincial Food Standard of the People's Republic of China, chili
石家庄市市场监督管理局, chili
沧州市市场监督管理局, chili
- DB1309/T 79-2020 Technical regulations for pepper-cotton intercropping production
国家市场监督管理总局、中国国家标准化管理委员会, chili