黄灯笼辣椒酱检测

DB46/T 92-2007 黄灯笼辣椒酱

本标准规定了黄灯笼辣椒酱的分类、要求、食品生产加工过程的卫生要求、试验方法、检验规则、标签、包装、运输和贮存。本标准适用于以海南特产黄灯笼辣椒果实为主要原料，经调配、盐渍、磨碎、灌装、封口等工序而制成黄灯笼辣椒酱制品

Yellow Lantern Cayenne Catsup

DB46/T 70-2006 黄灯笼辣椒

本标准规定了黄灯笼辣椒的术语和定义、质量要求、试验方法、检测规则、标志、包装、运输及贮存的要求。本标准适用于黄灯笼辣椒的质量评定与贸易

The Yellow-lantern Pepper

DB46/T 70-2012 黄灯笼辣椒

适用于黄灯笼辣椒的质量评定与贸易

Yellow Lantern Peppers

DB46/T 98-2007 黄灯笼辣椒生产技术规程

本标准规定了黄灯笼辣椒的术语与定义、产地环境条件要求和栽培季节、育苗、播种、苗期管理、定植田间管理等技术。本标准适用于海南本地黄灯笼辣椒的生产

Technical Regulations for the Production of Yellow Lantern Pepper

NF V32-166:2010 辣椒粉(灯笼椒Capsicum annuum L.).规范

Ground paprika (Capsicum annuum L.) - Specification.

DIN 10234:2003 佐料和辛辣佐料分析.红灯笼辣椒粉、红灯笼辣椒油、红辣椒粉和红辣椒油的辣椒素含量测定.高效液相色谱法(HPLC)

The document specifies a routine-method for the determination of capsaicinoides of powdered paprika and paprika oleoresins by HPLC. The method

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)

NY/T 1070-2006 辣椒酱

本标准规定了辣椒酱产品的定义、要求、试验方法、检验规则、标识、标签、包装、运输和贮存。 本标准适用于以鲜辣椒或干辣椒为主要原料，经加工制成的辣椒酱产品

Chili paste

TIS 1176-1993 辣味番茄酱(辣椒酱)

Nam phrik (chilli paste)

KS H 2120-2010 辣椒酱

이 표준은 전분질(찹쌀ㆍ밀가루 등)과 단백질(콩ㆍ탈지대두 등) 원료 및 고춧가루 등을 주원

Gochujang

DLA A-A-20097 E-2005 辣椒酱

This CID covers hot sauce packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and otherinterested

HOT SAUCE

DB65/T 2687-2006 辣椒酱

DB65/T 2687-2009 辣椒酱

Chili sauce

KS H 2120-2020 辣椒酱

Gochujang

TIS 242-1990(en 辣椒酱

This standard specifies types, ingredients, requirements, food addi-tives, contaminants, hygiene, containers and packaging, marking and labelling

CHILI SAUCE

TCVN 7397-2014 辣椒酱

Chilli sauce

DB46/T 92-2007 黄灯笼辣椒酱

本标准规定了黄灯笼辣椒酱的分类、要求、食品生产加工过程的卫生要求、试验方法、检验规则、标签、包装、运输和贮存。本标准适用于以海南特产黄灯笼辣椒果实为主要原料，经调配、盐渍、磨碎、灌装、封口等工序而制成黄灯笼辣椒酱制品

Yellow Lantern Cayenne Catsup

DB46/T 70-2006 黄灯笼辣椒

本标准规定了黄灯笼辣椒的术语和定义、质量要求、试验方法、检测规则、标志、包装、运输及贮存的要求。本标准适用于黄灯笼辣椒的质量评定与贸易

The Yellow-lantern Pepper

DB46/T 70-2012 黄灯笼辣椒

适用于黄灯笼辣椒的质量评定与贸易

Yellow Lantern Peppers

DB46/T 98-2007 黄灯笼辣椒生产技术规程

本标准规定了黄灯笼辣椒的术语与定义、产地环境条件要求和栽培季节、育苗、播种、苗期管理、定植田间管理等技术。本标准适用于海南本地黄灯笼辣椒的生产

Technical Regulations for the Production of Yellow Lantern Pepper

NF V32-166:2010 辣椒粉(灯笼椒Capsicum annuum L.).规范

Ground paprika (Capsicum annuum L.) - Specification.

DIN 10234:2003 佐料和辛辣佐料分析.红灯笼辣椒粉、红灯笼辣椒油、红辣椒粉和红辣椒油的辣椒素含量测定.高效液相色谱法(HPLC)

The document specifies a routine-method for the determination of capsaicinoides of powdered paprika and paprika oleoresins by HPLC. The method

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)

NY/T 1070-2006 辣椒酱

本标准规定了辣椒酱产品的定义、要求、试验方法、检验规则、标识、标签、包装、运输和贮存。 本标准适用于以鲜辣椒或干辣椒为主要原料，经加工制成的辣椒酱产品

Chili paste

TIS 1176-1993 辣味番茄酱(辣椒酱)

Nam phrik (chilli paste)

KS H 2120-2010 辣椒酱

이 표준은 전분질(찹쌀ㆍ밀가루 등)과 단백질(콩ㆍ탈지대두 등) 원료 및 고춧가루 등을 주원

Gochujang

DLA A-A-20097 E-2005 辣椒酱

This CID covers hot sauce packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and otherinterested

HOT SAUCE

DB65/T 2687-2006 辣椒酱

DB65/T 2687-2009 辣椒酱

Chili sauce

KS H 2120-2020 辣椒酱

Gochujang

TIS 242-1990(en 辣椒酱

This standard specifies types, ingredients, requirements, food addi-tives, contaminants, hygiene, containers and packaging, marking and labelling

CHILI SAUCE

TCVN 7397-2014 辣椒酱

Chilli sauce