This standard was last reviewed and confirmed in 2015. Therefore this version remains current.
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:Spices, culinary herbs and condiments
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