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ASTM E1083-00(2017)
Standard Test Method for Sensory Evaluation of Red Pepper HeatMore info
1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper2 ranging from 10 000 to 70 000 scoville heat units.
| Author | ASTM |
|---|---|
| Editor | ASTM |
| Document type | Standard |
| Format | File |
| Confirmation date | 2017-02-01 |
| ICS | 67.220.10 : Spices and condiments 67.240 : Sensory analysis |
| Number of pages | 4 |
| Replace | ASTM E1083-00(2011) |
| Set | ASTMVOL1508 |
| Year | 2000 |
| Document history | ASTM E1083-00(2011) |
| Country | USA |
| Keyword | ASTM 1083;ASTM E1083;ASTM E1083;10.1520/E1083-00R17 |