GB/T 15682-1995Rice--Determination of cooking test quality (English PDF)
稻米蒸煮试验品质评定
GB/T 15682 | Evolution and historical versions
| Std ID | Title | Status |
|---|---|---|
| GB/T 15682-2025 | Inspection of grains and oils - Method of sensory evaluation of paddy or rice cooking and eating quality | Valid |
| GB/T 15682-2008 | Inspection of grain and oils - Method for sensory evaluation of paddy or rice cooking and eating quality | Obsolete |
| GB/T 15682-1995 | Rice--Determination of cooking test quality | Obsolete |
GB/T 15682-1995 is obsolete. It has been replaced by GB/T 15682-2008. This page sells the obsolete edition, for projects and contracts that still cite it.
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Issued by
State Bureau of Technical Supervision
Level / Type
National · Recommended
Issue date
August 17, 1995
Implementation date
January 1, 1996
Scope
GB/T 15682-1995 is the English-translated version of 稻米蒸煮试验品质评定.
GB/T 15682-1995 is the Chinese national standard "Rice--Determination of cooking test quality". It was issued on August 17, 1995 by the State Bureau of Technical Supervision, and took effect on January 1, 1996. It is obsolete: it has been replaced by GB/T 15682-2008.
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Document preview — GB/T 15682-1995
National Standard of the People's Republic of China
Issued by: State Bureau of Technical Supervision
Contents
- Document data
1 Document data
Sector: National standard (Recommended).
Issuing body: State Bureau of Technical Supervision.
Date of issue: 1995-08-17.
Date of implementation: 1996-01-01.
Status: obsolete, replaced by GB/T 15682-2008.
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — all pages — is available in the English PDF.
Referenced standards
Cited by
- GB/T 26879-2025Grain and oils storage - Technical specification of heat insulation in horizontal warehouse
- LS/T 1223-2020Technical specification for storage of emergency reserve milled rice
- LS/T 6137-2020Method for sensory evaluation of rice vermicelli eating quality
- GB/T 1354-2018Milled rice
- LS/T 1219-2018The preparation technical requirements of reference sample for rice taste evaluation
- GB/T 17891-2017High quality paddy
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