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

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 12314-1990	159	Add to Cart	2 days	Sensory analysis method. Guidelines for the preparation of samples for which direct sensory analysis is not feasible

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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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