China Sensory analysis - M GB Standards Search Result |
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GB/T 43396-2023 Sensory Analysis Guidelines for Substantiation of Product Sensory Claims - 英文版 |
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GB/T 41408-2022 Sensory analysis methodology - General guidelines for testing consumer preferences in controlled areas - 英文版 |
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GB/T 22366-2022 Sensory analysis - Methodology - General guidelines for the determination of smell, taste and flavor perception thresholds using the three-point forced choice method (3-AFC) - 英文版 |
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GB/T 15549-2022 Sensory analysis Methodology Introduction and training of evaluators in detection and identification of odors - 英文版 |
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GB/T 39992-2021 Sensory analysis—Methodology—Balanced incomplete block designs - 英文版 |
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GB/T 38495-2020 Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method - 英文版 |
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GB/T 38493-2020 Sensory analysis—Assessment (determination and verification) of the shelf life of foodstuffs - 英文版 |
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GB/T 39558-2020 Sensory analysis—Methodology—“A”-“not A” test - 英文版 |
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GB/T 39625-2020 Sensory analysis—Methodology—General guidance for establishing a sensory profile - 英文版 |
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GB/T 17321-2012 Sensory analysis method - Duo-trio test - 英文版 |
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GB/T 16291.1-2012 Sensory analysis - General guidance for the selection,training and monitoring of assessors - Part 1: Selected assessors - 英文版 |
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GB/T 12312-2012 Sensory analysis - Method of investigating sensitivity of taste - 英文版 |
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GB/T 12311-2012 Sensory analysis method - Triangle test - 英文版 |
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GB/T 12310-2012 Sensory analysis method - Paired comparison test - 英文版 |
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GB/T 10220-2012 Sensory analysis - Methodology - General guidance - 英文版 |
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GB/T 25006-2010 Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging - 英文版 |
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GB/T 25005-2010 Sensory analysis - Methods for sensory evaluation of instant noodles - 英文版 |
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GB/T 16291.2-2010 Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2：Expert sensory assessors - 英文版 |
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GB/T 23470.2-2009 Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 2: Recruitment and training of panel leaders - 英文版 |
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GB/T 13868-2009 Sensory analysis - General guidance for the design of test rooms - 英文版 |
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GB/T 22505-2008 Inspection of grain and oils - Sensory analysis environment-lighting - 英文版 |
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GB/T 22366-2008 Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice(3-AFC) procedure - 英文版 |
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GB/T 12315-2008 Sensory analysis - Methodology - Ranking - 英文版 |
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GB/T 21172-2007 Sensory analysis - General guidance and test method for assessment of the colour of foods - 英文版 |
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GB/T 19547-2004 Sensory analysis--Methodology--Magnitude estimation method - 英文版 |
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GB/T 16861-1997 Sensory analysis--Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach - 英文版 |
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GB/T 16860-1997 Sensory analysis methodology--Texture profile - 英文版 |
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GB/T 15549-1995 Sensory analysis--Methodology--Initiation and training of assessors in the detection and recognition of odours - 英文版 |
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GB/T 12316-1990 Sensory analysis--Methodology--“A”-“not A”test - 英文版 |
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GB/T 12314-1990 Sensory analysis method--Guide lines for the preparation of samples for which direct sensory analysis is not feasible - 英文版 |
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