GB/T 21265-2007
Pungency degree sensory evaluation method for capsicum (English Version)

Standard No.

GB/T 21265-2007

Language

Chinese, Available in English version

Release Date

2007

Published By

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China

Latest

GB/T 21265-2007

Scope

This standard specifies the sensory evaluation method for hotness of pepper. This standard is applicable to the sensory evaluation of hot pepper.

GB/T 21265-2007 Referenced Document

• GB/T 6682-1992 Water for analytical laboratory use--Specification and test methods

GB/T 21265-2007 history

• 2007 GB/T 21265-2007 Pungency degree sensory evaluation method for capsicum