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spicy strips

spicy strips, Total:32 items.

In the international standard classification, spicy strips involves: Terminology (principles and coordination), Farming and forestry, Fruits. Vegetables, Spices and condiments. Food additives, Sensory analysis.

IN-BIS, spicy strips

• IS 2322-1984 Whole pepper specifications
• IS 9345-1979 Specification for oleoresin capsicum (capsicum)

Spanish Association for Standardization (UNE), spicy strips

• UNE-ISO 972:2009 Chillies and capsicums, whole or ground (powdered) -- Specification
• UNE 34 029 chili

Group Standards of the People's Republic of China, spicy strips

• T/XCOAIA 17-2018 Organic agricultural products Two chilli pepper
• T/XJY 2306-2023 Pepper for stir-fried pork belly of HN peppers
• T/XJY 0037-2023 Hunan Chili Chili Chili Stir-fried Pork with Chili Peppers
• T/XCXLJCY 0002S-2021 Geographical indication protected product Xichong Erjingtiao pepper
• T/GZSX 088-2022 Zunyi pepper series products? Dried pepper
• T/CFAA 0004-2021 Paprika red raw material—Paprika pellet
• T/GZSX 086-2022 Zunyi pepper series products Fried pepper sauce
• T/GZSX 087-2022 Zunyi pepper series products Pickled pepper
• T/SXS 170-2023 Chili oil
• T/GZSX 089-2022 Zunyi pepper series products ??Chili powder
• T/SXS 169-2023 Sauce

Sichuan Provincial Standard of the People's Republic of China, spicy strips

• DB5101/T 138-2021 Geographical indication product Shuangliu Ervitex pepper

International Organization for Standardization (ISO), spicy strips

• 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, spicy strips

• SS 487-2001 SPECIFICATION FOR Chillies and capsicums, whole or ground (powdered)

Hunan Provincial Standard of the People's Republic of China, spicy strips

• DB43/T 276-2006 Sensory evaluation method for hotness of chili and chili products

TH-TISI, spicy strips

• TIS 1176-1993 Nam phrik (chilli paste)

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

• GB/T 21266-2007 Determination of total capsaicinoid content and representation of pungency degree in capsicum and its products

RU-GOST R, spicy strips

• GOST R 56557-2015 Spicy seasonings. Horseradish. Specifications

GSO, spicy strips

• 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, spicy strips

• MSZ 11894-1988 chili
• MNOSZ 19946-1954 horseradish

Association Francaise de Normalisation, spicy strips

• NF V32-065*NF ISO 972:1997 Chillies and capsicums, whole or ground (powdered). Specification.

Fujian Provincial Standard of the People's Republic of China, spicy strips

• DB35/T 2134-2023 Technical regulations for the cultivation of highly spicy peppers

Defense Logistics Agency, spicy strips

• DLA A-A-20259 A-2004 PICANTE SAUCE

German Institute for Standardization, spicy strips

• 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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