T/CNFIA 213-2024 Active Group standards

Guidelines for Sensory Evaluation of Condiments (Soy Sauce)

T/CNFIA 213-2024

Publish Date: 2024-10-15 Implement Date: 2024-10-15 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/CNFIA 213-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food additives

Publish Date: 2024-10-15

Implement Date: 2024-10-15

Scope

Main technical content: 1. Scope 2. Normative reference documents 3. Terms and definitions 4. Environmental conditions 5. Facilities and equipment 6. Basic requirements for personnel 7. Tasting standards