共找到 150 條與 檢疫 辣椒 相關(guān)的標準，共 10 頁
W/D NO S/S
Canned peppers.
Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method
Pepper Variety Weijiao No.1
Draft Document - Foodstuffs - Determination of ochratoxin A in paprika, chilli, black & white pepper, nutmeg, spice mix, liquorice, cocoa and cocoa products by immunoaffinity column clean-up and high performance liquid chromatography with fluoresce...
Chillies and capsicums, whole or ground (powdered) — Specification
This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Recommendations relating
Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
Chili Green Line Pepper No. 2
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)
Chili variety Jijiao No. 16
本標準規(guī)定了‘蘇椒15號’辣椒品種來源、生物學(xué)特性和栽培技術(shù)要點。 本標準適用于江蘇省及生態(tài)條件相似的地區(qū)保護地栽培‘蘇椒15號
Pepper Variety Sujiao No. 15
本雜交種適宜于蘭州及其同類型地區(qū)種植
Pepper Variety Lanjiao No. 2
This part of ISO 7543 specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered
Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method
Chili variety Jijiao No. 15
Canned pepper
3.1 楊堡辣椒 在本文件規(guī)定的保護范圍內(nèi)，按照本文件規(guī)定的栽培技術(shù)要求生產(chǎn)并達到相應(yīng)產(chǎn)品質(zhì)量要求的楊堡辣椒。 3.2 同—品種 具有本品種典型性狀，如形狀、色澤、大小、風(fēng)味。 3.3 相似品種 形狀、色澤、大小
Yangbao pepper
