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ASTM E1395-90(2017)
Standard Test Method for Sensory Evaluation of Low Heat ChiliesMore info
1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units.
| Author | ASTM |
|---|---|
| Editor | ASTM |
| Document type | Standard |
| Format | File |
| Confirmation date | 2017-02-01 |
| ICS | 67.220.10 : Spices and condiments |
| Number of pages | 4 |
| Replace | ASTM E1395-90(2011) |
| Set | ASTMVOL1508 |
| Year | 1990 |
| Document history | ASTM E1395-90(2011) |
| Country | USA |
| Keyword | ASTM 1395;ASTM E1395;ASTM E1395;10.1520/E1395-90R17 |