GB/T 25005-2010
ActiveSensory analysis - Methods for sensory evaluation of instant noodles
感官分析 方便面感官评价方法
Application Summary AI generated
This standard specifies the sensory evaluation methods for instant noodles, including procedures for assessing appearance, texture, flavor, and overall acceptability. It is applied in the food industry for quality control and product development of both fried and non-fried instant noodles, ensuring consistent sensory quality during manufacturing and market testing.
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