This standard was last reviewed and confirmed in 2007. Therefore this version remains current.
Cancels and replaces the first edition (1977). Specifies a method for the determination of the Scoville index of chillies, whole or ground, unadulterated by other spices or products.
Status : PublishedPublication date : 1995-04
Edition : 2
Technical Committee:Spices, culinary herbs and condiments
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