GB 1352-1986
Replaced
LS/T 6137-2020
Active
Industry standards-Food
LS/T 6137-2020 Method for sensory evaluation of rice vermicelli eating quality
LS/T 6137-2020 Method for sensory evaluation of rice vermicelli eating quality
Price:
$ 21.00
Basic Information
Standard Code:
LS/T 6137-2020
Standard Type:
Industry standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Integrated food and feed crops
ICS Name:
Cereals, legumes, and their products
Publish Date:
2020-01-21
Implement Date:
2020-07-21
Pages:
7 pages
Scope
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.
Development Information
Referenced Standards
GB/T 15682-2008 Inspection of grain and oils—Method for sensory evaluation of paddy or rice cooking and eating quality
LS/T 3266-2020 Rice for rice vermicelli
GB/T 13868-1992 Sensory analysis—General guidance for the design of test rooms
GB/T 13868-2009 Sensory analysis—General guidance for the design of test rooms