T/PJDZ 0004-2017 Active Group standards

\nT/PJDZ 0004-2017 Selection Method for Japonica Rice Taste Evaluators

T/PJDZ 0004-2017

Publish Date: 2017-02-28 Implement Date: 2017-03-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/PJDZ 0004-2017

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Sensory analysis

Publish Date: 2017-02-28

Implement Date: 2017-03-10

Scope

Scope: This standard is applicable to the steaming experiments of different varieties of japonica rice and the screening and evaluation of the edible quality of rice; Main technical content: This standard specifies the terms and definitions, principles, instruments and utensils, operating procedures, tasting and evaluation of rice quality, scoring, and the presentation of screening results for the steaming experiments of japonica rice.