DIN ISO 22935-2:2012
奶和奶制品. 感官分析. 第2部分: 感官评估推荐方法(ISO 22935-2-2009)
Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
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- 标准号
- DIN ISO 22935-2:2012
- 发布
- 2012年
- 发布单位
- 德国标准化学会
- 当前最新
- DIN ISO 22935-2:2012
- 引用标准
- ISO 22935-3 ISO 707 ISO 8589
- 被代替标准
- DIN ISO 22935-2:2011
- 适用范围
- This part of ISO 229351IDF 99 specifies recommended methods for the sensory evaluation of specific milk and milk products. It specifies criteria for the sampling and preparation of samples and the assessment of the samples. This part of ISO 229351IDF 99 is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-11IDF 99-1 and other ISO or IDF sensory methodologies for specific situations and products. NOTE In addition to terms used in English and French, two of the three official ISO languages, AnnexA gives equivalent terms in German and Spanish; these are published under the responsibility of the member bodies for Germany (DIN) and Spain (AENOR), respectively, and are given for information only. Only the terms given in the official languages can be considered as ISO terms.