1. Methods of test for spices and condiments. Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method) Part 18, (15th February 1996) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (8 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Methods of test for spices and condiments. Determination of Scoville index of chillies Part 7, (30th November 1989) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (10 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗