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.
DIN ISO 22935-2-2012由德国标准化学会 DE-DIN 发布于 2012-12。
DIN ISO 22935-2-2012 在中国标准分类中归属于: X16 乳与乳制品,在国际标准分类中归属于: 67.100.01 奶和奶制品综合,67.240 感官分析。
* 在 DIN ISO 22935-2-2012 发布之后有更新,请注意新发布标准的变化。
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