DB50/T 1288-2022 Active Chongqing CityLocal standards

DB50/T 1288-2022

Publish Date: 2022-08-31 Implement Date: 2022-11-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: DB50/T 1288-2022

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices and seasonings

ICS Name: Sensory analysis

Publish Date: 2022-08-31

Implement Date: 2022-11-30

Pages: 9 pages

Scope

This document is applicable to the spiciness grading of Chongqing hotpot base sauce

Development Information

Pages: 9 pages

Related Standards

GB/T 10220-1988 Replaced

GB/T 10220-1988 Sensory analysis—Methodology—General guidance

Publish Date: 1988-12-22

GB/T 12310-1990 Replaced

GB/T 12310-1990 Sensory analysis method—Paired comparison test

Publish Date: 1990-04-10

GB/T 12311-1990 Replaced

GB/T 12311-1990 Sensory analysis method—Triangular test

Publish Date: 1990-04-10

GB/T 12312-1990 Replaced

GB/T 12312-1990 Sensory analysis—Determination of sensitivity of taste

Publish Date: 1990-04-10

GB/T 12313-1990 Abolished

GB/T 12313-1990 Sensory analysis method—Flavour profile test

Publish Date: 1990-04-10

GB/T 12314-1990 Active

GB/T 12314-1990 Sensory analysis method—Guide lines for the preparation of samples for which direct sensory analysis is not feasible

Publish Date: 1990-04-10