【英文标准名称】: Sensory analysis; Methodology; Guidelines for the preparation of samples for which direct sensory analysis is not feasible
【原文标准名称】: 感官分析 方法学 不能直接进行感官分析的样品制备指南
【标准号】: ISO 5497-1982
【标准状态】: 现行
【国别】: 国际
【发布日期】: 1982-09
【实施或试行日期】:
【发布单位】: 国际标准化组织(IX-ISO)
【起草单位】: ISO/TC 34
【标准类型】: ()
【标准水平】: ()
【中文主题词】: 抽样方法;试样制备;感官分析(食品);感官分析;食品检验;抽样
【英文主题词】: Food testing;Sampling;Sampling methods;Sensory analysis;Sensory analysis (food);Specimen preparation
【摘要】: Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which allows direct assessment of the organoleptic properties of a sample according to the analysis required, as follows: a) for assessment of the properties of the sample itself: mixing the sample with a chemically defined substance or addition to a food medium considered to be neutral; b) for assesment of the effects of the sample in a food preperation: adding the sample to the food preparation for which it is intended.
【中国标准分类号】: X04
【国际标准分类号】: 67_240
【页数】: 2P.;A4
【正文语种】: 英语

关键字： ISO 5497