Food sensory evaluation
Food sensory evaluation, Total:9 items.
The international standard classification for "Food sensory evaluation" includes: Cereals, pulses and derived products .
The Chinese standard classification for "Food sensory evaluation" includes: Cereal crop and forage crop in general .
Hunan Provincial Standard of the People's Republic of China
- DB43/T 2317-2022 Sensory evaluation method for eating quality of indica rice
国家粮食和物资储备局
- LS/T 6137-2020 Method for sensory evaluation of rice vermicelli eating quality
Group Standards of the People's Republic of China
- T/YCXH 1-2016 Method for sensory evaluation of proso millet cooking and eating quality
IN-BIS
- IS 6273 Pt.2-1971 Guidelines for Food Sensory Evaluation Part II Methods and Evaluation Cards
- IS 6273 Pt.1-1971 Guidelines for Sensory Evaluation of Foods Part I Best Requirements
- IS 5126 Pt.1-1969 Glossary of General Terms for Food Sensory Evaluation Part Ⅰ Methodology
- IS 5126 Pt.2-1969 Glossary of General Terms for Food Sensory Evaluation Part Ⅱ Quality Characteristics
- IS 6273 Pt.3/Sec.1-1983 Guidelines for Food Sensory Evaluation Part III Statistical Analysis of Data Section 1: Difference/Preference Testing
RU-GOST R
- GOST 31986-2012 Public catering service. Method of sensory evaluation of catering products
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