Code of China Chinese Standard Classification Professional Classification ICS Classification Latest
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GB/T 21172-2007 Sensory analysis—General guidance and test method for assessment of the colour of foods 210.0 via email in 1~3 business day valid
GB/T 16291.2-2010 Sensory analysis—General guidance for the selection,training and monitoring of assessors—Part 2:Expert sensory assessors 180.0 via email in 1~3 business day valid
GB/T 16861-1997 Sensory analysis - Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach 360.0 via email in 1~3 business day valid
GB/T 13868-2009 analysis - General guidance for the design of test rooms 270.0 via email in 1~3 business day valid
GB/T 19547-2004 Sensory analysis - Methodology - Magnitude estimation method 135.0 via email in 1~3 business day valid
GB/T 16291.1-2012 Sensory analysis—General guidance for the selection,training and monitoring of assessors—Part 1:Selected assessors 330.0 via email in 1~3 business day valid
GB/T 29604-2013 Sensory analysis—General guidance for establishing references for sensory attributes 120.0 via email in 1~3 business day valid
GB/T 12310-2012 Sensory analysis method—Paired comparison test 360.0 via email in 1~5 business day valid
GB/T 13868-1992 Sensory analysis-General guidance for the design of test rooms 150.0 via email in 1~3 business day superseded
GB/T 10221-2012 Sensory analysis—Vocabulary 600.0 via email in 1~8 business day valid
GB/T 17321-2012 Sensory analysis method—Duo-trio test 270.0 via email in 1~3 business day valid
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 300.0 via email in 1~3 business day valid
GB/T 22460-2008 Animal and vegetable fats and oils - Determination of lovibond colour 60.0 via email in 1~2 business day valid
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 240.0 via email in 1~3 business day valid
GB/T 21266-2007 Determination of total capsaicinoid content and representation of pungency degree in capsicum and its products 180.0 via email in 1~3 business day valid
NY/T 787-2004 General method of tea sensory test 90.0 via email in 1~3 business day valid
GB/T 12311-2012 Sensory analysis method—Triangle test 270.0 via email in 1~3 business day valid
GB/T 29605-2013 Sensory analysis—Guide for food sensory quality control 330.0 via email in 1~3 business day valid
GB/T 16291-1996 Sensory analysis―General guidance for the selection, training and monitoring of experes 195.0 via email in 1~3 business day superseded
GB 10220-1988 Sensory analysis - Methodology-General guidance 300.0 via email in 1~3 business day superseded
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