GOST ISO 13302-2017
ГОСТ ISO 13302-2017
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Organoleptic analysis. Methods for evaluating changes in food flavor due to packaging
Органолептический анализ. Методы оценки изменения флейвора пищевых продуктов за счет упаковки
Status: Effective - Introduced for the first time. IUS 2-2018
The standard describes methods for evaluating packaging-induced changes in the organoleptic characteristics of food products and their substitutes. The standard is applicable to all materials used for food packaging (for example, paper, cardboard, plastic
Стандарт описывает методы оценки вызванных упаковкой изменений органолептических характеристик пищевых продуктов и их заменителей. Стандарт применим ко всем материалам, используемым для упаковывания пищевых продуктов (например, бумаги, картона, пластмассы
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
9/26/2017
SKU: RUSS287207
The Product is Contained in the Following Classifiers:
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.4 Testing and control of food products »
ISO classifier »
67 PRODUCTION OF FOOD »
67.240 Organoleptic analysis »
National standards »
67 PRODUCTION OF FOOD »
67.240 Organoleptic analysis »
The Document References:
GOST ISO 10399-2015: Organoleptic analysis. Methodology. Test duo-trio
GOST ISO 13299-2015: Organoleptic analysis. Methodology. General guidance for the compilation of an organoleptic profile
GOST ISO 5492-2014: Sensory analysis. Vocabulary
GOST ISO 8586-2015: Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
GOST ISO 8587-2015: Organoleptic analysis. Methodology. Ranking
GOST ISO 8589-2014: Sensory analysis. General guidance for the design of test rooms
GOST R 53159-2008: Organoleptic analysis. Methodology. Triangle test
GOST R 53161-2008: Organoleptic analysis. Methodology. Paired comparison test
The Document is Referenced By:
GOST 34160-2017: Meat and meat products. Organoleptic analysis. The method of the profile descriptor analysis of the flavor of meat products
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