评定 辣椒 标准查询与下载
共找到 150 条与 评定 辣椒 相关的标准，共 10 页
This test method provides quick and accurate ratings for the sensory heat in low heat chilies ranging from 200 to 2500 Scoville heat
Standard Test Method for Sensory Evaluation of Low Heat Chilies
1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500
Standard Test Method for Sensory Evaluation of Low Heat Chilies
This test method provides quick and accurate ratings for the sensory heat in oleoresin capsicums ranging from 100 000 to 1 000 000 Scoville heat
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
This test provides quick and accurate ratings for the sensory heat in ground red peppers ranging from 10 000 to 70 000 scoville heat units.
Standard Test Method for Sensory Evaluation of Red Pepper Heat
This test method provides quick and accurate ratings for the sensory heat in low heat chilies ranging from 200 to 2500 Scoville heat units.
Standard Test Method for Sensory Evaluation of Low Heat Chilies
This test method provides quick and accurate ratings for the sensory heat in oleoresin capsicums ranging from 100 000 to 1 000 000
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
This test provides quick and accurate ratings for the sensory heat in ground red peppers ranging from 10 000 to 70 000 scoville heat
Standard Test Method for Sensory Evaluation of Red Pepper Heat
1.1 This test method describes standardized procedures for the sensory evaluation of heat in oleoresin capsicums ranging from 100 000 to 1 000 000
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10000 to 70000
Standard Test Method for Sensory Evalution of Red Pepper Heat
1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10 000 to 70 000
Standard Test Method for Sensory Evalution of Red Pepper Heat
该标准规定了辣椒及辣椒制品的有关术语和定义、样品的制作原理、样品的制作、评价方法、ScovilleHeatUnits（SHU）的换算。本标准适用于辣椒及辣椒制品的辣度感官评价
Sensory evaluation method for hotness of chili and chili products
本文件规定了辣椒炒肉用“湖南辣椒”的要求与检验、检验规则、标志、包装、贮存和运输、记录管理等内容
Pepper for stir-fried pork belly of HN peppers
本文件规定了辣椒炒肉用“湖南辣椒”的要求与检验、检验规则、标志、包装、贮存和运输、记录管理等内容。 本文件适用于辣椒炒肉用“湖南辣椒”的生产
Hunan Chili Chili Chili Stir-fried Pork with Chili Peppers
本标准规定了用高效液相色谱法(HPLC)测定辣椒及辣椒制品中辣椒素类物质的方法及辣度表示方法。 本标准适用于辣椒和辣椒制品中辣椒素类物质的测定及辣度的表示。 本方法检出限：辣椒素、二氢辣椒素均为l00 ng；检出浓度：辣椒素、二氢辣椒素均为1 mg／kg；线性‘范围为1 mg／L～150
Determination of total capsaicinoid content and representation of pungency degree in capsicum and its products
本标准规定了辣椒的辣度感官评价方法。 本标准适用于对辣椒辣度的感官评价
Pungency degree sensory evaluation method for capsicum
