Browse Standards

茶叶感官审评室基本条件

General requirement of the tea sensory test room

茶叶标准样品制备技术条件

Technology requirement for making standard samples of tea

紧压茶 第9部分：青砖茶

Compressed tea - Part 9: Qing zhuan tea

紧压茶 第8部分：米砖茶

Compressed tea - Part 8: Mi zhuan tea

紧压茶 第7部分：金尖茶

Compressed tea - Part 7: Jin jian tea

紧压茶 第6部分：紧茶

Compressed tea - Part 6: Jin tea

紧压茶 第5部分：沱茶

Compressed tea - Part 5: Tuo tea

紧压茶 第4部分：康砖茶

Compressed tea - Part 4: Kang zhuan tea

紧压茶 第3部分：茯砖茶

Compressed tea - Part 3: Fu zhuan tea

紧压茶 第2部分：黑砖茶

Compressed tea - Part 2: Hei zhuan tea

紧压茶 第1部分：花砖茶

Compressed tea - Part 1: Hua zhuan tea

桑椹(桑果)

Mulberry fruit

瓜蒌籽

Smakegourd seed

苔干

Dried asparagus lettuce

小麦品种品质分类

Quality classification of wheat varieties

镀锡或镀铬薄钢板全开式易开盖

Full aperture easy open end made of tinplate or ECCS

固体饮料

Solid beverages

农产品追溯要求 水产品

Traceability requirements for agricultural products - Fish &fishery products

感官分析 食品感官质量控制导则

Sensory analysis - Guide for food sensory quality control

感官分析 建立感官特性参比样的一般导则

Sensory analysis - General guidance for establishing references for sensory attributes