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| Standard Code | Standard Title | Standard Class | Order |
|---|---|---|---|
| GB/T 43396-2023 |
Sensory analysis Guidelines for Substantiation of Product Sensory Claims {译} 感官分析 产品感官宣称证实导则 |
China National Standards Sensory analysis Guide |
 English PDF |
| GB/T 41408-2022 |
Sensory analysis methodology - General guidelines for testing consumer preferences in controlled areas {译} 感官分析 方法学 受控区域消费者喜好测试一般导则 |
China National Standards Sensory analysis Guide |
English PDF |
| 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) {译} 感官分析 方法学 采用三点强迫选择法（3-AFC）测定嗅觉、味觉和风味觉察阈值的一般导则 |
China National Standards Sensory analysis Guide |
English PDF |
| GB/T 21172-2022 |
Sensory analysis Guidelines for sensory evaluation of product color {译} 感官分析 产品颜色感官评价导则 |
China National Standards Sensory analysis Guide |
English PDF |
| GB/T 39501-2020 |
Sensory analysis—Guidelines for the use of quantitative response scales 感官分析 定量响应标度使用导则 |
China National Standards Sensory analysis Guide |
English PDF |
| GB/T 29605-2013 |
Sensory analysis - Guide for food sensory quality control 感官分析 食品感官质量控制导则 |
China National Standards Sensory analysis Guide |
English PDF |
| GB/T 12314-1990 |
Sensory analysis method--Guide lines for the preparation of samples for which direct sensory analysis is not feasible 感官分析方法 不能直接感官分析的样品制备准则 |
China National Standards Sensory analysis Guide |
English PDF |
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