pepper method
pepper method, Total:45 items.
The international standard classification for "pepper method" includes: Spices and condiments , Farming and forestry in general , Essential oils , Spices and condiments. Food additives .
The Chinese standard classification for "pepper method" includes: Aromatics, seasoner crop and product , Seed and seeding , Grease and oil processing and products , Plant quarantine, pest control , Flavoring materials , Fragrances and flavors .
Professional Standard - Agriculture
- NY/T 969-2006 Technical rules for pepper cultivation
- NY/T 360-1999 Pepper - Cutting-grafting
- NY/T 455-2001 Pepper[ISO 959-1: 1989, Pepper (piper nigrum Linnaeus), whole or ground - Specification - Part 1: Black pepper, MOD;ISO 959-2: 1989, Pepper (piper nigrum Linnaeus), whole of ground - Sp
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 17527-2009 Determination of pepper essential oils content
- GB/T 29581-2013 Detection and identification of Xanthomonas axonopodis pv. betlicola(Patel et al.) Vauterin et al.
- GB/T 30384-2013 Dehydrated green pepper
- GB/T 7900-2008 White pepper
- GB/T 17527-1998 Determination method of pepper essential oils content
Group Standards of the People's Republic of China
- T/CFNA 6113-2020 Black Pepper
- T/CACM 1374.109-2021 Pepper Standardized Production Technical Regulations
- T/CFNA 6114-2020 White Pepper
- T/CFNA 6513-2022 Light Berries Test Method in Black/White Pepper
Professional Standard - Light Industry
- QB/T 1788-2014 Heliotropin(Piperonal)
- QB/T 4245-2011 Piperonyl acetone
Taiwan Provincial Standard of the People's Republic of China
- CNS 6503-1997 Black pepper and white pepper whole and ground
Professional Standard - Commodity Inspection
- SN/T 1351-2004 Rules for the inspection of pepper ground for export
Yunnan Provincial Standard of the People's Republic of China
- DB5331/T 4-2019 Dehong Pepper Cultivation Technical Regulations
中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会
- GB/T 7901-2018 Black pepper
Hainan Provincial Standard of the People's Republic of China
- DB46/T 33-2004 Pepper ground
IN-BIS
- IS 8105-1976 Method for sensory evaluation of black pepper spiciness using SCOVILLE caloric units
International Organization for Standardization (ISO)
- ISO 959-1:1989 Pepper (Piper nigrum Linnaeus), whole or ground; specification; part 1: black pepper
- ISO 959-2:1989 Pepper (Piper nigrum Linnaeus), whole or ground; specifications; part 2: white pepper
- ISO 11027:1993 Pepper an pepper oleoresins; determination of piperine content; method using high-performance liquid chromatography
- ISO 5564:1982 Black pepper and white pepper, whole or ground; Determination of piperine content; Spectrophotometric method
- ISO 959-2:1998 Pepper (Piper nigrum L.), whole or ground - Specification - Part 2: White pepper
- ISO 959-1:1998 Pepper (Piper nigrum L.), whole or ground - Specification - Part 1: Black pepper
AENOR
- UNE-ISO 11027:2011 Pepper and pepper oleoresins. Determination of piperine content. Method using high-performance liquid chromatography.
- UNE-ISO 5564:2010 Black pepper and white pepper, whole or ground. Determination of ipiperine content. Spetrophotometric method.
Association Francaise de Normalisation
- NF V32-078:1982 SPICES AND CONDIMENTS. BLACK PEPPER AND WHITE PEPPER,WHOLE OR GROUND. DETERMINATION OF PIPERINE CONTENT. SPECTROPHOTOMETRIC METHOD.
- NF V32-078:2000 Black pepper and white pepper (Piper nigrum L.), whole or ground - Determination of alcaloids (expressed as piperine) - Spectrometric method.
German Institute for Standardization
- DIN 10235:1999 Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)
- DIN 10235:1999-09 Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)
IL-SII
- S.I.408-1967 BLACK AND WHITE PEPPER
VN-TCVN
- TCVN 7036-2008 Black pepper (piper nigrum L.).Specification
- TCVN 7037-2002 White pepper (Piper nigrum L.).Specification
TZ-TBS
- TZS 30-1979 Tanzania Standard Black pepper and white pepper (whole and ground)
GSO
- GSO ISO 5564:1997 BLACK PEPPER AND WHITE PEPPER, WHOLE OR GROUND - DETERMINATION OF PIPERINE CONTENT – SPECTROPHOTOMETRIC METHOD
- OS GSO ISO 5564:1997 BLACK PEPPER AND WHITE PEPPER, WHOLE OR GROUND - DETERMINATION OF PIPERINE CONTENT – SPECTROPHOTOMETRIC METHOD
RO-ASRO
- STAS 9763/7-1986 Condiments BLACK PEPPER AND WHITE PEPPER
CN-DB 4
- DB4601/T 9-2023 Dapo Pepper Production Technical Regulations
SG-SPRING SG
- SS 315-1986 SPECIFICATION FOR Black Pepper And White Pepper (Whole And Ground)
SCC
- AENOR UNE 34029:1956 Peppers.
NL-NEN
- NEN 5901-1970 Spfces. (/hole and ground black and white pepper
Indonesia Standards
- SNI 01-0004-1995 White pepper
- SNI 0004-2013 White Pepper
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