GB/T 10220-1988
Replaced
T/CAI 041-2023
Active
Group standards
T/CAI 041-2023 Pu Bei Citrus Peel Sensory Evaluation Method
T/CAI 041-2023
Price:
$ 20.00
Basic Information
Standard Code:
T/CAI 041-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Sensory analysis
Publish Date:
2023-11-13
Implement Date:
2023-11-13
Scope
Scope: This document is applicable to the sensory evaluation and result determination of Xinhui tangerine peel; Main technical content: This document specifies the terms and definitions, requirements, sensory evaluation content, sensory evaluation conditions, sampling, and quality assessment of Pubei tangerine peel.
Development Information
Related Standards
GB/T 12310-1990
Replaced
GB/T 12310-1990 Sensory analysis method—Paired comparison test
GB/T 12311-1990
Replaced
GB/T 12311-1990 Sensory analysis method—Triangular test
GB/T 12312-1990
Replaced
GB/T 12312-1990 Sensory analysis—Determination of sensitivity of taste
GB/T 12313-1990
Abolished
GB/T 12313-1990 Sensory analysis method—Flavour profile test
GB/T 12314-1990
Active