LS/T 1219-2018 in English

VALID

The preparation technical requirements of reference sample for rice taste evaluation

Issued on:2018-04-09
Implemented on:2018-07-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $220.00
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Standard No:	LS/T 1219-2018
Document status:	VALID
Title in English:	The preparation technical requirements of reference sample for rice taste evaluation
Title in Chinese:	大米品尝评分参考样品制备技术规范
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2018-04-09
Implemented on:	2018-07-01
ICS Classification:	67.050-General methods of tests and analysis for food products
Chinese Classification:	X04-Basic standards and general methods
Professional Classification:	LS-Cereal
Related Keywords:	rice taste evaluation introductionthis standard reference sample sample preparation techniques reference samples rice samples
Related Topics:	Sample Testing Technology How big is the sample? reference sample reference sample Sample Preparation Parameters Sample technical specification Sample Preparation Parameters Sample Preparation Techniques Sample technique method large sample box Analytical sample preparation technology Prototype Technical Parameters reference sample reference sample sem sample preparation technology sem sample preparation technology Large prototype Preparation of Reference Articles Reference Synthesis ls/t 3245 Reference preparation Standard samples and reference samples ftir's sample preparation technology Multi-sample evaluation sample preparation Sample Preparation and Reference Materials Large sample 14369 Rice flour products Sample preparation method to investigate parallel sample requirements Liquid sample scoring

Introduction

This standard provides detailed guidelines on the preparation of reference samples for sensory evaluation of rice. It outlines the procedures for selecting, processing, and storing rice samples to ensure consistency and reliability in taste assessment. The document covers key aspects such as sample preparation techniques, quality control measures, and storage conditions. It also specifies the requirements for the sensory evaluation process to maintain the integrity of the samples throughout the testing phase. The standard aims to establish a uniform methodology for creating reference samples, which are essential for evaluating the sensory attributes of rice products. It includes specifications for handling and preparing samples to meet the needs of quality assurance and standardization in the rice industry.

*** Please note: This description may not be accurate, please refer to the official documentation.

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Sample only — not a preview of LS/T 1219-2018