spicy strips
spicy strips, Total:32 items.
The international standard classification for "spicy strips" includes: Sensory analysis .
The Chinese standard classification for "spicy strips" includes: Basic standards and general methods .
Group Standards of the People's Republic of China
- T/SXS 169-2023 Sauce
- T/CFAA 0004-2021 Paprika red raw material—Paprika pellet
- T/SXS 170-2023 Chili oil
- T/XCOAIA 17-2018 Organic agricultural products Two chilli pepper
- T/GZSX 086-2022 Zunyi pepper series products Fried pepper sauce
- T/XJY 2306-2023 Pepper for stir-fried pork belly of HN peppers
- T/XCXLJCY 0002S-2021 Geographical indication protected product Xichong Erjingtiao pepper
- T/XJY 0037-2023 Hunan Chili Chili Chili Stir-fried Pork with Chili Peppers
- T/GZSX 089-2022 Zunyi pepper series products ??Chili powder
- T/GZSX 087-2022 Zunyi pepper series products Pickled pepper
- T/GZSX 088-2022 Zunyi pepper series products? Dried pepper
Sichuan Provincial Standard of the People's Republic of China
- DB5101/T 138-2021 Geographical indication product Shuangliu Ervitex pepper
Hunan Provincial Standard of the People's Republic of China
- DB43/T 276-2006 Sensory evaluation method for hotness of chili and chili products
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 21266-2007 Determination of total capsaicinoid content and representation of pungency degree in capsicum and its products
Fujian Provincial Standard of the People's Republic of China
- DB35/T 2134-2023 Technical regulations for the cultivation of highly spicy peppers
IN-BIS
- IS 2322-1984 Whole pepper specifications
- IS 9345-1979 Specification for oleoresin capsicum (capsicum)
Spanish Association for Standardization (UNE)
- UNE-ISO 972:2009 Chillies and capsicums, whole or ground (powdered) -- Specification
- UNE 34 029 chili
International Organization for Standardization (ISO)
- ISO 972:1997 Chillies and capsicums, whole or ground (powdered) - Specification
- ISO 7540:2020 Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications
SG-SPRING SG
- SS 487-2001 SPECIFICATION FOR Chillies and capsicums, whole or ground (powdered)
TH-TISI
- TIS 1176-1993 Nam phrik (chilli paste)
RU-GOST R
- GOST R 56557-2015 Spicy seasonings. Horseradish. Specifications
GSO
- OS GSO 2459:2015 Red hot pepper paste (Harissa)
- BH GSO 2459:2015 Red hot pepper paste (Harissa)
- GSO 2459:2015 Red hot pepper paste (Harissa)
HU-MSZT
- MSZ 11894-1988 chili
- MNOSZ 19946-1954 horseradish
Association Francaise de Normalisation
- NF V32-065*NF ISO 972:1997 Chillies and capsicums, whole or ground (powdered). Specification.
Defense Logistics Agency
- DLA A-A-20259 A-2004 PICANTE SAUCE
German Institute for Standardization
- DIN 10234:2003 Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)
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