GB/T 14551-1993
Replaced
T/PJDZ 0003-2017
Active
Group standards
T/PJDZ 0003-2017 The sensory evaluation method for cooking and eating quality of japonica rice varieties
T/PJDZ 0003-2017 The sensory evaluation method for cooking and eating quality of japonica rice varieties
Price:
$ 20.00
Basic Information
Standard Code:
T/PJDZ 0003-2017
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Integrated agriculture and forestry
ICS Name:
Integrated agriculture and forestry
Publish Date:
2017-03-22
Implement Date:
2017-04-01
Scope
Main technical content: This standard specifies the terms and definitions, principles, instruments and apparatuses, operating procedures, tasting and evaluation of rice quality, sequence, requirements, and presentation of scoring results for steaming experiments of japonica rice. This standard is applicable to steaming experiments of different varieties of japonica rice and the evaluation of the edible quality of rice
Development Information
Related Standards
GB/T 15549-1995
Replaced
GB/T 15549-1995 Sensory analysis—Methodology—Initiation and training of assessors in the detection and recognition of odours
GB/T 15790-1995
Replaced
GB/T 15790-1995 Rules for investigation and forecast of the rice blast [Pyricularia oryzae (Cavara)]
GB/T 15792-1995
Replaced
GB/T 15792-1995 Rules for investigation and forecast of the rice stem borer [Chilo suppressalis (Walker)]
GB/T 15794-1995
Replaced
GB/T 15794-1995 Rules for investigation and forecast of the brown planthopper(Nilaparvata lugens Stal) and the white-backed planthopper(Sogatalla furcifera Horvath)
GB/T 16453.1-1996
Replaced