共找到 150 條與 感官特性 相關的標準，共 10 頁
1 Prezentul standard stabile?te metodele folosite pentru determinarea caracteristicilor organoleptice ale semin?elor de cereale, leguminoase ?i
SEEDS FOR CONSUMPTION Determination of sensory characteristics
Bitumes et liants bitumineux - Caractérisation des propriétés sensorielles
本標準規定了感官分析與感官特性有關的術語
Sensory Analysis Terms Terms related to sensory properties
Food common salt. Sampling and sample preparation. Determination of organoleptic properties
Cheese and processed cheese. Methods for control of organoleptic properties
本標準規定了建立感官特性參比樣的基本原則和一般程序。本標準適用于食品感官評價中感官特性參比樣的建立,也適用于非食品消費品如化妝品、個人護理品、紡織品等進行感官評價時,感官特性參比樣的建立
Sensory analysis.General guidance for establishing references for sensory attributes
Seaweeds, sea grasses and products of their processing. Methods of identification of sensory and physical characteristics
Bread and bakery products - Receiving - Preparation of samples, determination of organoleptic characteristics and mass
Milk fat, butter and butter paste made from cow milk. Control methods sensory characteristics
Bakery products. Acceptance rules, sampling methods, methods for determining organoleptic parameters and mass of products
Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass
Meat and meat-containing cans. Methods for determination of organoleptic characteristics, net mass and component fraction of total mass
1???Scope This document specifies a general method for evaluation of compliance with product specifications for sensory properties based
Milk and milk products. Sensory analysis. Method for evaluation of compliance with product specifications for sensory properties by scoring
Milk and milk products — Sensory analysis — Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoring
Fruit, vegetable and mushroom products. Methods for determination of organoleptic characteristics, components fraction of total mass and net mass or volume
