T/CAB 0362-2024 Active Group standards

T/CAB 0362-2024 General Guidelines for Determining the Weight of Each Sensory Quality in the Comprehensive Evaluation of Cooked Foods from Multiple Sensory Perspectives

T/CAB 0362-2024

Publish Date: 2024-10-18 Implement Date: 2024-10-18 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/CAB 0362-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Sensory analysis

Publish Date: 2024-10-18

Implement Date: 2024-10-18

Scope

Main technical content: This document describes the method of determining the weight of each sensory quality in the comprehensive evaluation of cooking food by multiple senses. This document is applicable to the sensory evaluation of cooking food.