T/SAASS 14-2021 Active Group standards

T/SAASS 14-2021 The procedures for sensory evaluation of pork eating quality

Publish Date: 2021-12-22 Implement Date: 2021-12-22 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 30

Out of stock

Basic Information

Standard Code: T/SAASS 14-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Integrated agriculture and forestry

ICS Name: Animal husbandry and breeding

Publish Date: 2021-12-22

Implement Date: 2021-12-22

Scope

Main technical content: This document specifies the terms and definitions, environmental requirements, personnel requirements, procedures, scoring, and result statistics for the sensory evaluation of pork quality for human consumption. This document is applicable to the sensory evaluation of pork quality for human consumption.