“Sensory analysis - G” 中國GB標準檢索結果 |
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1. 已翻譯的GB標準英文版(有 SALE
標誌的),以及GB標準中文版,可以直接在網站上購買,在收到您付款後,會在1~3天內發您郵箱。 2. 其他未翻譯的GB標準英文版,在接到您翻譯訂單後,才進行翻譯,時間一般需要多3~5天。 |
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GB/T 10221-2021 感官分析 術語(中英文版) Sensory analysis—Vocabulary |
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GB/T 40003-2021 感官分析 葡萄酒品評杯使用要求(中英文版) Sensory analysis—Service condition for the wine-tasting glass |
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GB/T 40002-2021 牙膏對口腔硬組織的安全評價(中英文版) Sensory analysis—Service condition for the wine-tasting glass |
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GB/T 39992-2021 感官分析 方法學 平衡不完全區組設計(中英文版) Sensory analysis—Methodology—Balanced incomplete block designs |
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GB/T 39991-2021 感官分析 橄欖油品評杯使用要求(中英文版) Sensory analysis—Service condition for the olive oil tasting glass |
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GB/T 39625-2020 感官分析 方法學 建立感官剖面的導則(中英文版) Sensory analysis—Methodology—General guidance for establishing a sensory profile |
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GB/T 39558-2020 感官分析 方法學 “A”-“非A” 檢驗(中英文版) Sensory analysis—Methodology—“A”-“not A” test |
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GB/T 39501-2020 (中英文版) Sensory analysis—Guidelines for the use of quantitative response scales |
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GB/T 38495-2020 感官分析 花椒麻度評價 斯科維爾指數法(中英文版) Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method |
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GB/T 38493-2020 感官分析 食品貨架期評估(測評和確定)(中英文版) Sensory analysis—Assessment (determination and verification) of the shelf life of foodstuffs |
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GB/T 29605-2013 感官分析 食品感官品質控制導則(中英文版) Sensory analysis - Guide for food sensory quality control |
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GB/T 29604-2013 感官分析 建立感官特性參比樣的一般導則(中英文版) Sensory analysis - General guidance for establishing references for sensory attributes |
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GB/T 25006-2010 感官分析 包裝材料引起食品風味改變的評價方法(中英文版) Sensory analysis-Methods for assessing modifications to the flavour of foodstuffs due to packaging |
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GB/T 25005-2010 感官分析 速食麵感官評價方法(中英文版) Sensory analysis - Methods for sensory evaluation of instant noodles |
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GB/T 23470.2-2009 感官分析 感官分析實驗室人員一般導則 第2部分:評價小組組長的聘用和培訓(中英文版) Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 2: Recruitment and training of panel leaders |
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GB/T 23470.1-2009 感官分析 感官分析實驗室人員一般導則 第1部分:實驗室人員職責(中英文版) Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 1: Staff responsibilities |
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GB/T 22505-2008 糧油檢驗 感官檢驗環境照明(中英文版) Inspection of grain and oils - Sensory analysis environment-lighting |
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GB/T 22366-2008 感官分析 方法學 採用三點選配法(3-AFC)測定嗅覺、味覺和風味覺察閾值的一般導則(中英文版) Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice(3-AFC) procedure |
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GB/T 21172-2007 感官分析 食品顏色評價的總則和檢驗方法(中英文版) Sensory analysis - General guidance and test method for assessment of the colour of foods |
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GB/T 19547-2004 感官分析 方法學 量值估計法(中英文版) Sensory analysis--Methodology--Magnitude estimation method |
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GB/T 17321-2012 感官分析方法 二-三點檢驗(中英文版) Sensory analysis method - Duo-trio test |
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GB/T 16861-1997 感官分析 通過多元分析方法鑒定和選擇用於建立感官剖面的描述詞(中英文版) Sensory analysis--Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach |
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GB/T 16860-1997 感官分析方法 質地剖面檢驗(中英文版) Sensory analysis methodology--Texture profile |
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GB/T 16291.2-2010 感官分析 選拔、培訓和管理評價員一般導則 第2部分:專家評價員(中英文版) Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2:Expert sensory assessors |
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GB/T 16291.1-2012 感官分析 選拔、培訓與管理評價員一般導則 第1部分:優選評價員(中英文版) Sensory analysis - General guidance for the selection,training and monitoring of assessors - Part 1: Selected assessors |
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GB/T 15549-1995 感官分析 方法學 檢測和識別氣味方面評價員的入門和培訓(中英文版) Sensory analysis--Methodology--Initiation and training of assessors in the detection and recognition of odours |
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GB/T 13868-2009 感官分析 建立感官分析實驗室的一般導則(中英文版) Sensory analysis - General guidance for the design of test rooms |
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GB/T 12316-1990 感官分析方法“A”-“非A” 檢驗(中英文版) Sensory analysis--Methodology--“A”-“not A”test |
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GB/T 12315-2008 感官分析 方法學 排序法(中英文版) Sensory analysis - Methodology - Ranking |
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GB/T 12314-1990 感官分析方法 不能直接感官分析的樣品製備準則(中英文版) Sensory analysis method--Guide lines for the preparation of samples for which direct sensory analysis is not feasible |
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