T/MYXH 004-2024 Active Group standards

T/MYXH 004-2024 Gutai in Panyu, the sensory flavor evaluation method for the pre-made dish of pork with sweet and sour sauce

Publish Date: 2024-03-28 Implement Date: 2024-04-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/MYXH 004-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Sensory analysis

Publish Date: 2024-03-28

Implement Date: 2024-04-28

Scope

Main technical content: This document specifies the requirements for terms and definitions, methodological principles, general requirements, evaluation steps, and analysis and presentation of evaluation results related to the sensory flavor evaluation of precooked dishes made from pork belly meat