试验 辣椒 标准查询与下载
共找到 150 条与 试验 辣椒 相关的标准，共 10 页
本标准规定了辣椒品种区域试验物候期、果实性状、产量、抗性、品种纯度的记载标准。本标准适用于全省辣椒品种的区域试验和品种比较试验
Regional test record items of pepper varieties
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
本标准规定了辣椒品种(系)区域试验调查项目指标. 本标准适用于辣椒品种(系)区域试验
Large-scale test methods and investigation items of pepper varieties (lines)
本标准规定了杀菌剂防治辣椒疫病(Phytophthora capsici)田间药效小区试验的方法和基本要求。 本标准适用于杀菌剂防治辣椒疫病登记用田间药效小区试验及药效评价。其他田间药效试验参照本标准执行
Pesticide-Guidelines for the field efficacy trials(I)-Fungicides against pepper phytophthora blight
本标准规定了杀菌剂防治辣椒(包括甜椒)炭疽病(Collectrichum capsici)田间药效小区试验的方法和基本要求。 本标准适用于杀菌剂防治辣椒炭疽病登记用田间药效小区试验及药效评价。其他田间药效试验参照本标准执行
Pesticide-Guidelines for the field efficacy trials(I)-Fungicides against pepper anthracnose
This Part of BS 4585 describes a method for the determination, by high-performance liquid chromatography (HPLC), of the total capsaicinoid content
Methods of test for spices and condiments - Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)
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
This International Standard specifies requirements for chillies and capsicums in the whole or ground (powdered) form. Two main species of capiscum
SPECIFICATION FOR Chillies and capsicums, whole or ground (powdered)
This International Standard specifies requirements for chillies and capsicums in the whole or ground (powdered) form. Two main species of capiscum
Chillies and capsicums, whole or ground (powdered) - Specification
本文件规定了食品添加剂辣椒红原料辣椒颗粒的技术要求、原料要求、试验方法、检验规则。 本文件适用于以辣椒粉直接造粒或经籽皮分离的辣椒果皮经干燥、粉碎、造粒等工序制成的辣椒红原料辣椒颗粒
Paprika red raw material—Paprika pellet
This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Recommendations relating
Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications
Jijiao No. 8 Pepper
本标准规定了油辣椒的技术要求、试验方法和标签要求。 本标准适用于油辣椒的生产、销售和监督检验
Fried papper sauce
