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GB/T 12314-1990 English PDF

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GB/T 12314-1990: Sensory analysis method. Guidelines for the preparation of samples for which direct sensory analysis is not feasible
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GB/T 12314-1990English159 Add to Cart 2 days [Need to translate] Sensory analysis method. Guidelines for the preparation of samples for which direct sensory analysis is not feasible   GB/T 12314-1990

PDF similar to GB/T 12314-1990


Standard similar to GB/T 12314-1990

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Basic data

Standard ID GB/T 12314-1990 (GB/T12314-1990)
Description (Translated English) Sensory analysis method. Guidelines for the preparation of samples for which direct sensory analysis is not feasible
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard B04
Classification of International Standard 67.24
Word Count Estimation 4,420
Date of Issue 4/18/1990
Date of Implementation 12/1/1990
Quoted Standard GB 10221.1; GB 10221.2; GB 10221.3; GB 10221.4
Adopted Standard ISO 5497-1982, MOD
Issuing agency(ies) State Bureau of Technical Supervision
Summary This standard specifies guidelines for sample preparation because food rich flavor or physical state (viscosity, color, powdered, etc.) reasons not directly sensory analysis. This standard is particularly suitable for products with strong odors (such as spices and tune ignorant goods) and special concentrated liquid products (syrup and some extracts). This standard does not apply to the traditional way to boil, cook, cook consumption of beverages (such as tea, coffee, medicinal plants).

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