Gives a detailed description of the morphological and anatomical structure of paprika and specifies a method of examination consisting in clarifying a pinch of ground paprika on a microscope slide and examining the particles under appropriate magnification.
Status: PublishedPublication date: 1984-11
Edition: 1Number of pages: 6
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
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|std 1 38|
|std 2 38||Paper|