1. BS EN 1787. Foodstuffs. Detection of irradiated food containing cellulose by ESR spectroscopy. (24th October 2019) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (17 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. BS EN ISO 7540. Spices. Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Specification. (24th September 2019) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (13 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Spices and condiments. Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Specifications. (2nd September 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Spices and condiments. Spectrophotometric determination of the extractable colour in paprika. (2nd September 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (16 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Methods of test for spices and condiments. Determination of total natural colouring matter content of ground (powdered) paprika Part 16, (29th June 1990) 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) ↗
6. Herbs and spices ready for food use. Specification for ground paprika Part 11, (31st December 1990) 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) ↗
7. Herbs and spices ready for food use. Specification for ground paprika Part 11, (15th March 1996) 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) ↗
8. Foodstuffs. Detection of irradiated food containing cellulose. Method by ESR spectroscopy. (15th July 1997) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. BS EN ISO 7541. Spices and condiments. Spectrophotometric determination of the extractable colour in paprika. (24th September 2019) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (15 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗