food sensory
food sensory, Total:23 items.
The international standard classification for "food sensory" includes: Sensory analysis .
The Chinese standard classification for "food sensory" includes: Basic standards and general methods , Canned foods in general .
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 29605-2013 Sensory analysis—Guide for food sensory quality control
Professional Standard - Light Industry
- QB/T 3599-1999 Sensory Inspection of Canned Food
Group Standards of the People's Republic of China
- T/CCOA 17-2020 Specification for sensory inspection of grain, oil and food
- T/FDSA 014-2021 Occupational skill grade requirements for food sensory analysis
国家质量监督检验检疫总局
- SN/T 4595-2016 Rules for the inspection of filth for entry-exit foods
GSO
- BH GSO 2358:2015 Sensory examination for food - definitions and terms
- OS GSO 2358:2014 Sensory examination for food - definitions and terms
- GSO 2358:2014 Sensory examination for food - definitions and terms
- GSO 1804:2007 Sensory analysis of foods – part2 – General requirements
- OS GSO 1804:2007 Sensory analysis of foods – part2 – General requirements
SCC
- BS PP 999:1983 Standardized methods for the sensory analysis of food
- BS 5098:1975 Glossary of terms relating to sensory analysis of food
- BS 5929-8:1992 Methods for sensory analysis of food-Duo-trio test
- BS 5929-3:1984 Methods for sensory analysis of food-Triangular test
- AS 2542.2.3:1988 Sensory analysis of foods, Part 2.3: Specific methods - Rating
RO-ASRO
- STAS 12656-1988 FOOD PRODUCTS SENSORY ANALYSIS Point scale methods
- STAS 12655-1988 FOOD PRODUCTS SENSORIAL ANALYSIS Requirements for tasters
VN-TCVN
- TCVN 3215-1979 Food products.Sensory analysis.Method by poiting mark
HU-MSZT
- MSZ 7304/7-1980 Grading using food sensory testing methods
- MSZ 7304/8-1980 Food sensory testing methods and concepts
- MSZ 7304/12-1982 Food sensory inspection method: inspection based on color
British Standards Institution (BSI)
- BS 5929-4:1986 Methods for sensory analysis of food. Flavour profile methods
- BS 7183:1989 Guide to design of test rooms for sensory analysis of food
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