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Red chili

Red chili, Total:42 items.

In the international standard classification, Red chili involves: Fruits. Vegetables, Edible oils and fats. Oilseeds, Food products in general, Spices and condiments. Food additives, Farming and forestry, FOOD TECHNOLOGY, Sensory analysis.

CZ-CSN, Red chili

CSN 46 4421-1982 Red pepper fruits

RO-ASRO, Red chili

STAS 1793-1985 PAPRIKA

Indonesia Standards, Red chili

SNI 01-2976-2006 Chilli (red pepper) sauce
SNI 01-4480-1998 Fresh red chillies

HU-MSZT, Red chili

MNOSZ 19979-1955

TR-TSE, Red chili

TS 2419-1976 Ground Red Pepper

IL-SII, Red chili

S.I.468-1962 GROUND PAPRIKA

Korean Agency for Technology and Standards (KATS), Red chili

KS H 2185-2016 Red pepper seed oil
KS H 2185-2021 Red pepper seed oil
KS H 2157-2018 Red pepper ground

Shandong Provincial Standard of the People's Republic of China, Red chili

DB37/T 647-2006 Yidu Dried Red Pepper
DB37/T 648-2006 Yidu Red Pepper Production Technical Regulations

German Institute for Standardization, Red chili

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)

Professional Standard - Light Industry, Red chili

QB/T 1396-1991 Canned sweet red pimento pickles

轻工业部, Red chili

QB 1396-1991 Canned sweet and sour red pepper

Professional Standard - Business, Red chili

SB/T 10967-2013 Circulation specification for dried red pepper

农业农村部, Red chili

NY/T 3610-2020 Dried red pepper quality grading

Xinjiang Provincial Standard of the People's Republic of China, Red chili

DB65/T 2814-2007 Cultivation Techniques Regulation of Chili Pepper

IX-FAO, Red chili

CODEX STAN 308R-2011(En) Regional Standard for Chili Sauce (Red Chili Sauce) (Near East)
CODEX STAN 308-2011 Regional Standard for Harissa (Red Hot Pepper Paste)

Group Standards of the People's Republic of China, Red chili

T/CFAA 0004-2021 Paprika red raw material—Paprika pellet

Liaoning Provincial Standard of the People's Republic of China, Red chili

DB21/T 3617-2022 Technical regulations for the production of red pepper in the open field

Jilin Provincial Standard of the People's Republic of China, Red chili

DB22/T 2597-2016 Geographical indication product dry an red pepper
DB22/T 1597-2012 Green food red pepper production technical regulations
DB22/T 933-2015 Technical Regulations for the Production of Pollution-free Agricultural Products Red Pepper

Heilongjiang Provincial Standard of the People's Republic of China, Red chili

DB23/T 3570-2023 Technical regulations for the cultivation of red pepper for sauce
DB23/T 44-2016 Green food red pepper production technology operating procedures
DB23/T 946-2016 Technical operation rules for the production of organic food red pepper

Jiangsu Provincial Standard of the People's Republic of China, Red chili

DB32/T 1677-2012 Cultivation technical regulations for processed red pepper
DB32/T 1997-2012 Technical Regulations for Greenhouse Production of Red Pepper After Autumn Delay

Sichuan Provincial Standard of the People's Republic of China, Red chili

DB51/T 1395-2022 Technical regulations for the production of red pepper for processing
DB51/T 1395-2011 Technical regulations for the production of red pepper for processing

American Society for Testing and Materials (ASTM), Red chili

ASTM E1083-00(2017) Standard Test Method for Sensory Evaluation of Red Pepper Heat
ASTM E1083-00(2006) Standard Test Method for Sensory Evaluation of Red Pepper Heat
ASTM E1083-00 Standard Test Method for Sensory Evalution of Red Pepper Heat
ASTM E1083-00e1 Standard Test Method for Sensory Evalution of Red Pepper Heat
ASTM E1083-00(2011) Standard Test Method for Sensory Evaluation of Red Pepper Heat

Hebei Provincial Standard of the People's Republic of China, Red chili

DB13/T 5159-2019 Determination of trans-capsanthin content in capsanthin

Association Francaise de Normalisation, Red chili

NF V32-176*NF EN ISO 7541:2020 Spices and condiments - Spectrophotometric determination of the extractable colour in paprika

CH-SNV, Red chili

SN EN ISO 7541:2021 Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)

Lithuanian Standards Office , Red chili

LST EN ISO 7541:2020 Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)

PL-PKN, Red chili

PN-EN ISO 7541-2021-02 E Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)