T/SAASS 14-2021 猪肉食用品质感官品评规程
本文件规定了猪肉食用品质感官品评的术语与定义、环境要求、人员要求、程序、评分和结果统计。 本文件适用于猪肉食用品质感官品评
Regulations for sensory evaluation of pork eating quality
IS 8639-1977 包装和贮存对食品和饮料感官品质影响的评价规范
T/PJDZ 0005-2017 粳稻品种蒸煮食用品质感官评价方法
稻谷经砻谷、碾白，制备成国家标准一等精度的大米，取一定量的大米，在规定条件下蒸煮成米饭。品评人员借助感官鉴定米饭的气味、外观结构、味道、适口性及冷饭质地，以综合评分表示，结果采用统计学方法以消除评定中的偏差，最终对稻米食味品质作出客观的感官评定
Method for sensory evaluation of japonica rice varieties cooking and eating quality
LST 1437-2006 面包和焙烤食品 接收 样品制备、感官特性和质量的测定
Bread and bakery products - Receiving - Preparation of samples, determination of organoleptic characteristics and mass
GB/T 29605-2013 感官分析 食品感官质量控制导则
本标准给出了食品感官质量控制应满足的基本耍求，以及实施食品感官质量控制的一般程序”包括感官质量控制要素的描述、感官质量控制标样的建立、感官评价小组的组建、感官评价方法的选用和质量控制图的运用等”本标准适用于食品企业进行产品感官质量控制，其他消费品企业也可参考使用
Sensory analysis.Guide for food sensory quality control
DB43/T 2317-2022 籼米食味品质感官评价方法
Sensory evaluation method for eating quality of indica rice
ISO 20613:2019 感官分析-食品质量控制中感官分析应用指南
This document gives guidelines for the implementation of a sensory analysis programme in quality control (QC), including general elements
Sensory analysis — General guidance for the application of sensory analysis in quality control
DIN 10968:2003 感官分析.食品的感官最小保质期的测定和检验
The standard decribes possibilities for the determination and examination of the minimum durability of foodstuffs using methods of sensory analysis
Sensory analysis - Determination and examination of the sensory minimum durability of foodstuffs
KS Q ISO 11037:2003 感官分析.食品颜色感官评估指南
이 규격은 일반적 지침을 제공하고 색 규격의 시각적 비교에 의한 음식물의 색의 감각 평
Sensory analysis-General guidance and test method for assessment of the colour of foods
GOST ISO 11037-2013 感官分析. 食品颜色感官评估指南
Sensory analysis. Guidelines for sensory assessment of the colour of food products
LS/T 6137-2020 米粉条食用品质感官评价方法
Method for sensory evaluation of eating quality of rice vermicelli
T/YCXH 1-2016 黄米蒸煮食用品质感官评价方法
1 范围 本标准规定了黄米蒸煮食用品质感官评价的术语和定义、评价方法、仪器和器具、操作步骤和黄米饭品质鉴评的基本要求。 本标准适用于黄米蒸煮试验及米饭食用品质鉴评。 2 规范性引用文件 下列文件对于本文件的应用是必不可少的。凡是注日期的引用文件，仅所注日期的版本适用于本文
Method for sensory evaluation of proso millet cooking and eating quality
KS Q ISO 11037:2013 感官分析.食品颜色感官评估指南书
이 표준은 제품 색의 관능 검사를 위한 일반적 지침을 명시한다. 명시된 절차는 고체, 반고체, 분말샘플, 액체 제품에 적용할 수 있으며 제품은 불투명하고 탁하거나 투명한 성질뿐만 아니라 무광 또는 유광택일 수 있다.또한 일반적 정보는 관능 검사의 다양한 상황에 쓰이는
Sensory analysis ― Guidelines for sensory assessment of the colour of products
QB/T 3599-1999 罐头食品的感官检验
本标准规定了壤头食品感官检验的方法。 木标准适用于各种罐头食品感官质最的检验
Sensory test of canned food
食品整治办〔2010〕50号 食品中可能违法添加的非食用物质和易滥用的食品添加剂品种名单（ 第四批）
List of non-edible substances that may be added illegally in food and food additives that are easy to be abused (the fourth batch)
T/SAASS 14-2021 猪肉食用品质感官品评规程
本文件规定了猪肉食用品质感官品评的术语与定义、环境要求、人员要求、程序、评分和结果统计。 本文件适用于猪肉食用品质感官品评
Regulations for sensory evaluation of pork eating quality
IS 8639-1977 包装和贮存对食品和饮料感官品质影响的评价规范
T/PJDZ 0005-2017 粳稻品种蒸煮食用品质感官评价方法
稻谷经砻谷、碾白，制备成国家标准一等精度的大米，取一定量的大米，在规定条件下蒸煮成米饭。品评人员借助感官鉴定米饭的气味、外观结构、味道、适口性及冷饭质地，以综合评分表示，结果采用统计学方法以消除评定中的偏差，最终对稻米食味品质作出客观的感官评定
Method for sensory evaluation of japonica rice varieties cooking and eating quality
LST 1437-2006 面包和焙烤食品 接收 样品制备、感官特性和质量的测定
Bread and bakery products - Receiving - Preparation of samples, determination of organoleptic characteristics and mass
GB/T 29605-2013 感官分析 食品感官质量控制导则
本标准给出了食品感官质量控制应满足的基本耍求，以及实施食品感官质量控制的一般程序”包括感官质量控制要素的描述、感官质量控制标样的建立、感官评价小组的组建、感官评价方法的选用和质量控制图的运用等”本标准适用于食品企业进行产品感官质量控制，其他消费品企业也可参考使用
Sensory analysis.Guide for food sensory quality control
DB43/T 2317-2022 籼米食味品质感官评价方法
Sensory evaluation method for eating quality of indica rice
ISO 20613:2019 感官分析-食品质量控制中感官分析应用指南
This document gives guidelines for the implementation of a sensory analysis programme in quality control (QC), including general elements
Sensory analysis — General guidance for the application of sensory analysis in quality control
DIN 10968:2003 感官分析.食品的感官最小保质期的测定和检验
The standard decribes possibilities for the determination and examination of the minimum durability of foodstuffs using methods of sensory analysis
Sensory analysis - Determination and examination of the sensory minimum durability of foodstuffs
KS Q ISO 11037:2003 感官分析.食品颜色感官评估指南
이 규격은 일반적 지침을 제공하고 색 규격의 시각적 비교에 의한 음식물의 색의 감각 평
Sensory analysis-General guidance and test method for assessment of the colour of foods
GOST ISO 11037-2013 感官分析. 食品颜色感官评估指南
Sensory analysis. Guidelines for sensory assessment of the colour of food products
LS/T 6137-2020 米粉条食用品质感官评价方法
Method for sensory evaluation of eating quality of rice vermicelli
T/YCXH 1-2016 黄米蒸煮食用品质感官评价方法
1 范围 本标准规定了黄米蒸煮食用品质感官评价的术语和定义、评价方法、仪器和器具、操作步骤和黄米饭品质鉴评的基本要求。 本标准适用于黄米蒸煮试验及米饭食用品质鉴评。 2 规范性引用文件 下列文件对于本文件的应用是必不可少的。凡是注日期的引用文件，仅所注日期的版本适用于本文
Method for sensory evaluation of proso millet cooking and eating quality
KS Q ISO 11037:2013 感官分析.食品颜色感官评估指南书
이 표준은 제품 색의 관능 검사를 위한 일반적 지침을 명시한다. 명시된 절차는 고체, 반고체, 분말샘플, 액체 제품에 적용할 수 있으며 제품은 불투명하고 탁하거나 투명한 성질뿐만 아니라 무광 또는 유광택일 수 있다.또한 일반적 정보는 관능 검사의 다양한 상황에 쓰이는
Sensory analysis ― Guidelines for sensory assessment of the colour of products
QB/T 3599-1999 罐头食品的感官检验
本标准规定了壤头食品感官检验的方法。 木标准适用于各种罐头食品感官质最的检验
Sensory test of canned food
食品整治办〔2010〕50号 食品中可能违法添加的非食用物质和易滥用的食品添加剂品种名单（ 第四批）
List of non-edible substances that may be added illegally in food and food additives that are easy to be abused (the fourth batch)
编辑：北检院编辑部
