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LS/T 6137-2020Method for sensory evaluation of rice vermicelli eating quality (English PDF)

米粉条食用品质感官评价方法

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Issued by

National Grain and Material Reserves Administration

Level / Type

National · Recommended

Issue date

January 21, 2020

Implementation date

July 21, 2020

Scope

LS/T 6137-2020 is the English-translated version of 米粉条食用品质感官评价方法.

LS/T 6137-2020 — This standard stipulates the terms and definitions, principles, instruments and utensils, operation procedures, and evaluation requirements of the sensory evaluation test of edible quality of rice noodles and sample evaluation.

This standard applies to the sensory evaluation of the quality of rice noodles (also known as rice noodles, rice noodles, and rice noodles) processed with rice as raw materials.

This standard does not apply to the sensory evaluation of edible quality of rice noodles processed from brown rice.

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Document preview — LS/T 6137-2020

National Standard of the People's Republic of China

ICS: 67.060
Classification: B 20

Issued by: National Grain and Material Reserves Administration

Document data1

Document data

International classification (ICS): 67.060.

Chinese classification (CCS): B20.

Estimated length of the Chinese original: 7,720 words.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 5 pages — is available in the English PDF.

Referenced standards

Normative references

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