GB/T 25005-2010 in English

VALID

Sensory analysis—Methods for sensory evaluation of instant noodles

Issued on:2010-09-02
Implemented on:2010-12-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $210.00
$204.00

Standard No:	GB/T 25005-2010
Document status:	VALID
Title in English:	Sensory analysis—Methods for sensory evaluation of instant noodles
Title in Chinese:	感官分析方便面感官评价方法
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2010-09-02
Implemented on:	2010-12-01
ICS Classification:	67.240-Sensory analysis
Chinese Classification:	X00-Standardization and quality management
Professional Classification:	GB-National Standard
Related Keywords:	sensory evaluation instant noodles instant noodles scopethis standard sensory analysis methods evaluation procedures
Related Topics:	instant noodles the senses official official Bromine value analysis method Sensory Analysis Chart Analytical Test Evaluation after spectral analysis Sensory acceptance gb analysis instant noodle maker Organic Instant Noodles gb analysis Evaluation result analysis method Evaluation result analysis human senses official analysis Analyze at a glance Analysis Noodle Evaluation Evaluation method change the senses multisensory parameters Sensory analysis convenient release official covalent functionalization Sensory analysis Environmental official Evaluation of results of analytical methods Analytical Method Results Evaluation comprehensive reevaluation Water quality analysis and evaluation method Method analysis and evaluation Methods for evaluating the accuracy of analytical methods sensory overload Sensory Quality Evaluation sensory overload Inductance analysis official approval Sensory evaluation face evaluation human senses Bromine value analysis method functional function Analysis and Evaluation of Flour Analysis of Instant Noodles GBT25005 GB/T 25005-2010 Evaluation of Quantitative Analysis Methods visual sense Sensory evaluation booth Hard drive official What are the methods of post-evaluation quantitative analysis? Product sensory testing and evaluation Organoid Analysis Methods Statistical analysis of organoids Organoid Analysis Methods Organoid Data Analysis Methods Evaluation of separation methods The sense of welding wire Sensory evaluation of instant soup Sensory evaluation of health food Analytical Chemistry Method Confidence Assessment Sensory evaluation method of threonine Colorant sensory evaluation Mipi sensory evaluation score Organoid quantification methods Juice sensory evaluation Food inspection sensory evaluation Analytical method robustness evaluation Dialyzer rapid evaluation method Foreign water quality evaluation and analysis methods Gas sensing analysis method Insensitive performance test evaluation method senses Blank matrix sample analysis and evaluation method Sensory acceptance Film cross-section analysis method Sensory evaluation standard table Four basic methods of sensory evaluation Three common methods of sensory evaluation Sensory evaluation methods Sensory evaluation method Sensory Identification Method Common methods of sensory evaluation Classification method of sensory evaluation What are the three types of sensory evaluation methods?

《GB/T 25005-2010感官分析方便面感官评价方法》由TC566（全国感官分析标准化技术委员会）归口，主管部门为国家标准化管理委员会。

Scope

This standard specifies the terms and definitions, general requirements, evaluation procedures, statistical analysis and presentation of evaluation results for sensory evaluation of instant noodles. This standard is applicable to the sensory evaluation of various instant noodle cakes such as instant noodles, boiled noodles, and mixed noodles.

More samples: QC/T 942-2021 JJG 21-2008 JC/T 2453-2018

Sample only — not a preview of GB/T 25005-2010

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