GB/T 16860-2025
ActiveSensory analysis methodology—Texture profile
感官分析方法 质地剖面检验
Application Summary AI generated
This standard specifies a sensory analysis methodology for evaluating the texture of food products, including attributes like hardness, cohesiveness, and chewiness. It is applied in food research and quality control settings to systematically profile and compare the mouthfeel and mechanical properties of items such as baked goods, confectionery, and processed meats. The standard ensures consistent, reproducible texture assessments across laboratories and product development teams.
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GB/T 16860-1997
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