GB/T 15682-2008
AbolishedInspection of grain and oils - Method for sensory evaluation of paddy or rice cooking and eating quality
粮油检验 稻谷、大米蒸煮食用品质感官评价方法
Application Summary AI generated
This standard specifies the sensory evaluation method for assessing the cooking and eating quality of paddy and rice, focusing on attributes like aroma, taste, texture, and appearance. It is applied in the grain and oil industry, particularly during quality inspection, product development, and procurement of rice for both domestic consumption and export. The method ensures consistent, objective sensory testing across laboratories and production facilities.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.