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LS/T 6137-2020 Active
LS/T 6137-2020 Method for sensory evaluation of rice vermicelli eating quality
Abstract
This standard specifies the terms and definitions, principles, instruments and equipment, operating procedures, evaluation requirements, and sample evaluation for the sensory evaluation of the edible quality of rice noodles.
This standard is applicable to the sensory evaluation of the edible quality of rice noodles (also known as rice vermicelli, rice noodles, and river noodles) processed from rice as raw material.
This standard is not applicable to the sensory evaluation of the edible quality of rice noodles processed from brown rice as raw material.
General Product Information
| Document Type | Industry standards-Food |
|---|---|
| Standard Status | Active |
| Standard Code | LS/T 6137-2020 |
| CCS | Integrated food and feed crops |
| ICS | Cereals, legumes, and their products |
| Implement Date | 2020-07-21 |
Price
$ 21.00
Subtotal
$ 21.00
Tax
$ 0.00
Order Total (incl. tax)
$ 21.00