GB 1352-1986
Replaced
GB/T 15682-2008
Replaced
National standards
GB/T 15682-2008 Inspection of grain and oils—Method for sensory evaluation of paddy or rice cooking and eating quality
GB/T 15682-2008 Inspection of grain and oils—Method for sensory evaluation of paddy or rice cooking and eating quality
Basic Information
Standard Code:
GB/T 15682-2008
Standard Type:
National standards
Standard Status:
Replaced
is_force_gb:
no
CCS Name:
Integrated food and feed crops
ICS Name:
Cereals, legumes, and their products
Publish Date:
2008-11-04
Implement Date:
2009-01-20
Pages:
16 pages
Scope
This standard specifies the terms and definitions, principles, instruments and apparatuses, operating procedures, and tasting and evaluation of rice quality for the steaming and cooking of rice. This standard is applicable to the steaming and cooking of rice and the evaluation of the edible quality of rice.
Development Information
Replace the following standards
Superseded by the following standards
Referenced Standards
GB 1354-1986 Rice
GB/T 1354-2009 Rice
GB/T 1354-2018 Milled rice
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 10220-1988 Sensory analysis—Methodology—General guidance
GB/T 10220-2012 Sensory analysis—Methodology—General guidance
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
GB/T 5491-2025 Inspection of grain and oil seeds—Sampling and dividing