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Abstract Preview

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.


General information

  • Status :  Published
    Publication date : 1984-11
  • Edition : 1
    Number of pages : 6
  • Technical Committee
    :
    ISO/TC 34/SC 7
    Spices, culinary herbs and condiments
  • ICS :
    67.220.10
    Spices and condiments

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  • CHF38

Life cycle

A standard is reviewed every 5 years



Revisions / Corrigenda

  • Now confirmed
    ISO 7542:1984

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