This standard specifies the methods for identification of transparency, odor and flavor of vegetable fats and oils.
This standard is applicable to the identification of transparency, odor and flavor of vegetable fats and oils.
2. Normative References
The following documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding corrections to), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest editions of these documents are applicable. For undated references, the latest editions of the normative documents referred to apply.
GB/T 15687 Preparation of Test Sample
3. Term and Definition
For the purpose of this standard, the following term and definition applies.
Foreword i 1. Scope 1 2. Normative References 1 3. Term and Definition 1 4. Preparation of Test Sample 2 5. Identification of Transparency 2 6. Identification of Odor and Flavor 2
1. Scope
This standard specifies the methods for identification of transparency, odor and flavor of vegetable fats and oils.
This standard is applicable to the identification of transparency, odor and flavor of vegetable fats and oils.
2. Normative References
The following documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding corrections to), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest editions of these documents are applicable. For undated references, the latest editions of the normative documents referred to apply.
GB/T 15687 Preparation of Test Sample
3. Term and Definition
For the purpose of this standard, the following term and definition applies.
Contents of GB/T 5525-2008
Foreword i
1. Scope 1
2. Normative References 1
3. Term and Definition 1
4. Preparation of Test Sample 2
5. Identification of Transparency 2
6. Identification of Odor and Flavor 2
