GB 1352-1986
Replaced
GB/T 15682-2025
Active
National standards
GB/T 15682-2025 Inspection of grains and oils—Method of sensory evaluation of paddy or rice cooking and eating quality
GB/T 15682-2025 Inspection of grains and oils—Method of sensory evaluation of paddy or rice cooking and eating quality
Price:
$ 54
Basic Information
Standard Code:
GB/T 15682-2025
Standard Type:
National standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Integrated food and feed crops
ICS Name:
Cereals, legumes, and their products
Publish Date:
2025-10-05
Implement Date:
2026-05-01
Pages:
16 pages
Scope
This document describes the sensory evaluation method and instrumental method for determining the cooking and edible quality of paddy and rice.
This document is applicable to the evaluation and detection of the cooking and edible quality of paddy and rice.
Development Information
Replace the following standards
Referenced Standards
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 5749-1985 Sanitary standard for drinking water
GB 5749-2006 Standards for drinking water quality
GB 5749-2022 Standards for drinking water quality
GB/T 10220-1988 Sensory analysis—Methodology—General guidance
GB/T 10220-2012 Sensory analysis—Methodology—General guidance
GB/T 13868-1992 Sensory analysis—General guidance for the design of test rooms
GB/T 13868-2009 Sensory analysis—General guidance for the design of test rooms
LS/T 1534
LS/T 1535
GB/T 5491-2025 Inspection of grain and oil seeds—Sampling and dividing