GB/T 10220-1988
Replaced
T/CAB 0361-2024
Active
Group standards
T/CAB 0361-2024 The establishment of a general guideline for sensory quality scales in cooking food quantification descriptions
T/CAB 0361-2024 The establishment of a general guideline for sensory quality scales in cooking food quantification descriptions
Price:
$ 20.00
Basic Information
Standard Code:
T/CAB 0361-2024
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 specifies the guidelines for determining the sensory quality scales of cooked food when using the scaling method for sensory evaluation. This article is applicable to the establishment of sensory quality scales for traditional cooked food and pre-cooked processed food
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