LS/T 1219-2018The preparation technical requirements of reference sample for rice taste evaluation (English PDF)
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Issued by
National Grain and Material Reserves Administration
Level / Type
National · Recommended
Issue date
April 9, 2018
Implementation date
July 1, 2018
Scope
LS/T 1219-2018 (The preparation technical requirements of reference sample for rice taste evaluation) is available as an English-translated PDF.
LS/T 1219-2018 — This standard specifies the terms and definitions, instruments, sample preparation, uniformity test, setting, and stability of the reference sample for preparing rice tasting scores.
Sex tests, development reports and valuation reports, certificates, and labels and packaging. This standard applies to the preparation of reference samples for rice tasting.
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Document preview — LS/T 1219-2018
National Standard of the People's Republic of China
- ICS
- 67.050
- Classification
- X 04
Issued by: National Grain and Material Reserves Administration
Contents
- Document data1
- Standards quoted by this document2
Document data
Chinese classification (CCS): X04.
Estimated length of the Chinese original: 12,152 words.
Standards quoted by this document
GB 1350; GB/T 1354; GB/T 5491; GB/T 15000.3-2008; GB/T 15000.4; GB/T 15000.6; GB/T 15682; GB/T 24852; GB/T 29405
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 8 pages — is available in the English PDF.
Referenced standards
Normative references
- GB 1350Paddy
- GB/T 1354Milled rice
- GB/T 5491Inspection of grain and oil seeds - Sampling and dividing
- GB/T 15000.3-2008Directives for the work of reference materials - Part 3: Reference materials - Characterization and assessment of homogeneity and stability
- GB/T 15000.4Directives for the work of reference materials - Part 4: Contents of certificates, labels and accompanying documentation
- GB/T 15000.6Directives for the work of reference materials(6)--General rules for package of certified reference materials
GB/T 29405
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