{"id":338508,"date":"2024-10-19T23:41:19","date_gmt":"2024-10-19T23:41:19","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-75412020\/"},"modified":"2024-10-25T22:47:29","modified_gmt":"2024-10-25T22:47:29","slug":"bs-en-iso-75412020","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-75412020\/","title":{"rendered":"BS EN ISO 7541:2020"},"content":{"rendered":"
This document specifies a test method to determine the extractable colour in paprika by measuring the absorbance of an acetone extract of the sample.<\/p>\n
It is applicable to ground paprika in every presentation (sweet, hot, smoked, etc).<\/p>\n
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
2<\/td>\n | National foreword <\/td>\n<\/tr>\n | ||||||
4<\/td>\n | European foreword <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions 4 Principle 5 Reagents 5.1 Acetone. 6 Apparatus <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 7 Sampling 8 Test sample preparation 9 Procedure 10 Method of calculation <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 11 Expression of results 12 Test report <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | Annex A (informative) Results of the interlaboratory test <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Spices and condiments. Spectrophotometric determination of the extractable colour in paprika<\/b><\/p>\n |