China Sensory analysis met GB Standards Search Result |
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1. Ready translated GB standards  and Chinese version GB Standards, you can purchase directly in the web page; After receive your payment, we will send the GB Standards PDF file to your Email within
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2. Other English version GB Standards are not ready translated, only after get your order, then we translate them, time usually need 3-5 days . |
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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 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 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 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 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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GB/T 12313-1990 Sensory analysis method--Flavour profile test - 英文版 |
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