Mipi sensory evaluation score
Mipi sensory evaluation score, Total:87 items.
The international standard classification for "Mipi sensory evaluation score" includes: Animal and vegetable fats and oils , Cereals, pulses and derived products , Sensory analysis , Fish and fishery products , Fruits and derived products , Tobacco, tobacco products and related equipment .
The Chinese standard classification for "Mipi sensory evaluation score" includes: Grease and oil processing and products , Cereal crop and forage crop in general , Standardization and quality management , Basic standards and general methods , Basic standards and general methods , Aquatic products processing and products , Melon, fruit and vegetable planting and product , Tobacco curing in general .
农业农村部
- NY/T 3837-2021 Method for sensory evaluation of cooked rice
Group Standards of the People's Republic of China
- T/GDCA 003-2020 General Rules for Sensory Evaluation of Cosmetics
- T/CCOA 29-2020 Sensory evaluation of sesame oil
- T/SXITS 0005-2021 Shanxi millet porridge sensory evaluation method
- T/CECS 998-2022 Evaluation guidelines for sensory quality of urban water bodies
- T/CCOA 67-2023 Sensory evaluation of sesame paste
- T/CAI 013-2022 Sensory evaluation for Xinhui chenpi
- T/CTSS 7-2020 Evaluation Regulation for Level of Tea Sensory Evaluation
- T/YCXH 1-2016 Method for sensory evaluation of proso millet cooking and eating quality
- T/HBLS 0015-2023 Jingchu Grain and oil - Method for sensory evaluation of whole grain black rice cooking and eating quality
- T/ZNZ 095-2021 Organoleptic assessment of virgin olive oil
- T/AHN 040-2024 Sensory flavor evaluation method for Huainan beef soup
- T/ZNZ 090-2021 Method for sensory evaluation of goose meat
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
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 21265-2007 Pungency degree sensory evaluation method for capsicum
- GB/T 14195-1993 analysis - General guidance for the selection and training of selected assessors
- GB/T 16290-1996 Sensory analysis--Methodology--Evaluation of food products by methods using scales
- GB/T 25005-2010 Sensory analysis—Methods for sensory evaluation of instant noodles
- GB/T 15682-2008 Inspection of grain and oils—Method for sensory evaluation of paddy or rice cooking and eating quality
- GB/T 21172-2022 Sensory analysis—Guidelines for sensory assessment of the colour of products
Hubei Provincial Standard of the People's Republic of China
- DB42/T 2253-2024 Operating procedures for sensory evaluation of the cooking taste of high-quality rice
国家市场监督管理总局、中国国家标准化管理委员会
- GB/T 37062-2018 Guidelines for the sensory evaluation of aquatic products
Professional Standard - Agriculture
- NY/T 2792-2015 Sensory evaluation for bee products
- RHB 105-2020 Detailed rules for sensory evaluation of frothed milk for coffee
中华全国供销合作总社
- GH/T 1408-2022 Sensory evaluation method for fresh-eating apple
Professional Standard - Tobacco
- YC/T 496-2014 Cigarette - Evaluation Method for Sensory Comfort
- YC/T 415-2011 Tobacco in processing—Sensory evaluation methods
未注明发布机构
- DIN EN ISO 8586 E:2022-06 General guidelines for the selection, training and supervision of preferred and expert sensory assessors for sensory analysis (draft)
- DIN EN ISO 8586 E:2013-07 General guidelines for the selection, training and supervision of preferred and expert sensory assessors for sensory analysis (draft)
British Standards Institution (BSI)
- BS ISO 22308-1:2021 Cork bark selected as bottling product. Sensory evaluation. Methodology for sensory evaluation by soaking
- BS ISO 22935-2:2023 Milk and milk products. Sensory analysis. Methods for sensory evaluation
- BS ISO 22935-3:2023 Milk and milk products. Sensory analysis. Method for evaluation of compliance with product specifications for sensory properties by scoring
- 22/30451111 DC BS EN ISO 22935-2. Milk and milk products. Sensory analysis. Part 2. Recommended methods for sensory evaluation
GSO
- BH GSO ISO 11037:2016 Sensory analysis -- Guidelines for sensory assessment of the colour of products
- GSO ISO 11037:2014 Sensory analysis -- Guidelines for sensory assessment of the colour of products
- OS GSO ISO 11037:2014 Sensory analysis -- Guidelines for sensory assessment of the colour of products
- GSO 2357:2014 Sensory Analysis -Methodology – Texture Profile
- OS GSO ISO 22935-2:2010 Milk and milk products- Sensory analysis – Part2 : Recommended methods for sensory evaluation
- GSO 2277:2013 Method for sensory evaluation of fresh fruits
- GSO ISO 22935-2:2010 Milk and milk products- Sensory analysis – Part2 : Recommended methods for sensory evaluation
- BH GSO 2277:2015 Method for sensory evaluation of fresh fruits
- OS GSO 2277:2013 Method for sensory evaluation of fresh fruits
- GSO ASTM E1207:2021 Standard Guide for Sensory Evaluation of Axillary Deodorancy
- GSO 2465:2015 Fats & oils - Organoleptic assessment of virgin olive oil
- BH GSO ASTM E1207:2022 Standard Guide for Sensory Evaluation of Axillary Deodorancy
Association Francaise de Normalisation
- NF ISO 11037:2011 Sensory analysis - Guidelines for sensory evaluation of product color
- NF ISO 22308-1:2021 Cork intended for corking products - Part 1: sensory evaluation - Methodology for sensory evaluation by maceration
- NF ISO 22935-2:2009 Lait et produits laitiers - Analyse sensorielle - Partie 2 : méthodes pour l'évaluation sensorielle
- NF V09-501:2010 Analyse sensorielle - Guide général pour l'évaluation sensorielle - Description, différenciation et mesure hédonique
- NF V04-029-2*NF ISO 22935-2:2009 Milk and milk products - Sensory analysis - Part 2 : recommended methods for sensory evaluation.
- NF V09-003*NF EN ISO 8586:2014 Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
- NF V04-029-3*NF ISO 22935-3:2009 Milk and milk products - Sensory analysis - Part 3 : guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring.
Danish Standards Foundation
- DS/INF 10:1980 Guidelines for Sensory Evaluations
CZ-CSN
- CSN 56 0520-3-1995 Methods of pearl barley, rice, millet, buckwheat and pulse analysis. Senzory evalution
- CSN 65 2460-1981 Sodium Chloride (Salt) Methods of Sensuous Evaluation.
- CSN 56 0512-3-1993 Methods of milled products analysis - Part 3: Sensory evaluation
Malaysia Standards
- MS 1499 Pt.1-2000 Sensory evaluation:Part 1:Vocabulary
IN-BIS
- IS 7675-1975 Beer sensory evaluation method
- IS 7768-1975 Milk sensory evaluation method
- IS 10030-1981 Sensory evaluation method of milk powder
- IS 6273 Pt.2-1971 Guidelines for Food Sensory Evaluation Part II Methods and Evaluation Cards
- IS 8153-1986 Sensory evaluation method of fresh fruits
- IS 10029-1981 Sensory evaluation method of sweetened condensed milk
- IS 10281-1982 Sensory evaluation method of processed cheese
- IS 7769-1975 Sensory evaluation method of edible butter
International Organization for Standardization (ISO)
- ISO 22935-2:2023 | IDF 99-2 Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
- ISO 22935-2:2023 | IDF 99-2:2023 Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
- ISO 22935-2:2023 Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
- ISO 22935-2:2009 | IDF 99-2:2009 Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation
- ISO 4121:1987 Sensory analysis; Methodology; Evaluation of food products by methods using scales
German Institute for Standardization
- DIN ISO 22935-2:2012-12 Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
- DIN 10974:2008 Sensory analysis - Consumer sensory evaluation
Korean Agency for Technology and Standards (KATS)
- KS A 7002-2007 FLAVOR EVALUATION METHOD BY SENSORY TESTING
- KS Q ISO 13300-2-2021 Sensory analysis－General guidance for the staff of a sensory evaluation laboratory－Part 2：Recruitment and training of panel leaders
American Society for Testing and Materials (ASTM)
- ASTM E1958-07 Standard Guide for Sensory Claim Substantiation
- ASTM E1879-17 Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
- ASTM E1879-20 Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
- ASTM E1879-00(2010) Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
- ASTM E1879-97 Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
RU-GOST R
- GOST ISO 8586-2015 Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
- GOST R ISO 22935-2-2011 Milk and milk products. Sensory analysis. Part 2. Recommended methods for sensory evaluation
IX-FAO
- CAC/GL 31-1999 Sensory Evaluation of Fish and Shellfish in Laboratories
AENOR
- UNE-ISO 13300-1:2007 Sensory analysis. General guidance for sensory evaluation laboratory. Part 1: Staff responsabilities. (ISO 13300-1:2006)
GOST
- GOST 9959-1991 Meat products. General conditions of organoleptical assesment
SCC
- DIN ISO 22935-2 E:2011 Draft Document - Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
- 06/30131006 DC ISO 22935-2. Milk and milk products. Sensory Analysis. Part 2. Methodology. Recommended methods for sensory evaluation
