DIN ISO 22935-2 Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
Данный раздел/документ содержится в продуктах:
- Техэксперт: Машиностроительный комплекс
- Картотека зарубежных и международных стандартов
- DIN EN ISO 14637 Milk - Determination of urea content - Enzymatic method using difference in pH (Reference method) (ISO 14637:2004)
- 67
- DIN EN ISO 14637 Milk - Determination of urea content - Enzymatic method using difference in pH (Reference method) (ISO 14637:2004)
- 67.100
- AFNOR NF V04-217 Milk and milk products. Determination of ammoniac and urea contents. Enzymatic method.
- AFNOR NF V04-217 Milk and milk products. Determination of ammoniac and urea contents. Enzymatic method.
- DIN 10484 Milk - Determination of urea and ammonia content - Photometric method
- DIN EN ISO 707 Milk and milk products - Guidance on sampling (ISO 707:2008); German version EN ISO 707:2008
- Картотека зарубежных и международных стандартов
Deutsches Institut fur Normung e. V.
Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (:2009)
N ISO 22935-2
Annotation
This part of ISO 22935!IDF 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 22935!IDF 99 is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-1!IDF 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, Annex A 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.
Автоматический перевод:
Молоко и молочные продукты - Сенсорный анализ - Часть 2: Рекомендуемые методы для сенсорной оценки (22935-2:2009 ISO)
Эта часть ISO 22935! IDF 99 определяет рекомендуемые методы для сенсорной оценки определенного молока и молочных продуктов. Это определяет критерии выборки и приготовления образцов и оценки образцов.
