LS/T 1219-2018 Active Industry standards-Food

LS/T 1219-2018 The preparation technical requirements of reference sample for rice taste evaluation

Publish Date: 2018-04-09 Implement Date: 2018-07-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: LS/T 1219-2018

Standard Type: Industry standards

Standard Status: Active

is_force_gb: no

CCS Name: Basic standards and general methods

ICS Name: General methods for food testing and analysis

Publish Date: 2018-04-09

Implement Date: 2018-07-01

Pages: 12 pages

Scope

This standard specifies the terms and definitions, instruments, sample preparation, uniformity testing, fixed values, stability tests, development reports and fixed value reports, certificates, and labels and packaging for the preparation of reference samples for rice taste scoring. This standard is applicable to the preparation of reference samples for rice taste scoring.

Development Information

Word Count: 22 Thousand words Pages: 12 pages

Referenced Standards

GB/T 15000.3-2008 Directives for the work of reference materials(3)—Reference materials—General and statistical principles for certification GB 1350-1999 Paddy GB 1350-2009 Paddy 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 15000.4-2003 Directives for work of reference materials(4)—Contents of certificates and labels GB/T 15000.4-2019 Directives for the work of reference materials—Part 4:Contents of certificates,labels and accompanying documentation GB/T 15000.6-1996 Directives for the work of reference materials(6)—General rules for package of certified reference materials GB/T 15682-1995 Rice—Determination of cooking test quality GB/T 15682-2008 Inspection of grain and oils—Method for sensory evaluation of paddy or rice cooking and eating quality GB/T 24852-2010 Determination of the pasting properties of rice—Rapid visco analyzer method GB/T 29405-2012 Inspection of grain and oils—Determination of fat acidity of cereal and cereal products—Instrumental analysis method GB/T 15682-2025 Inspection of grains and oils—Method of sensory evaluation of paddy or rice cooking and eating quality GB/T 5491-2025 Inspection of grain and oil seeds—Sampling and dividing GB 1350-2025 Paddy GB/T 15000.4-2026 Directives for the work of reference materials—Part 4:Contents of certificates,labels and accompanying documentation

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