GB/T 15682-2025
ActiveInspection of grains and oils—Method of sensory evaluation of paddy or rice cooking and eating quality
粮油检验 稻谷、大米蒸煮食用品质评价方法
Application Summary AI generated
This standard specifies sensory evaluation methods for assessing the cooking and eating quality of paddy and rice, including appearance, aroma, taste, and texture. It is applied in the grain and oil industry for quality control, product development, and classification of rice varieties in processing, storage, and trade contexts.
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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.