1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper2 ranging from 10 000 to 70 000 scoville heat units.
Product Details
- Published:
- 02/01/2017
- Number of Pages:
- 4
- File Size:
- 1 file , 110 KB
NFPA-FIRE NFPA-FLUID EEMUA UL CTA AWS
NFPA-FIRE NFPA-FLUID EEMUA UL CTA AWS
1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper2 ranging from 10 000 to 70 000 scoville heat units.
