Ics67.240s04(G8中华人民共和国国家标准cs/T16290一1996idtISO4121:1987感官分析方法学使用标度评价食品Sensoryanalysis-Methodology-Evaluationoffoodproductsbymethodsusingscales1996一04一12发布1996一09一01实施国家技术监督局发布目次前言·⋯ISO前言围范2引用标准··································································”····································”·⋯13定义···········“····“········一。.·····“········“······“···“·····················”····”················⋯⋯1第一篇两种检验类型的导则和基本条件·········”·······“······································...·.......⋯⋯34原则·········”··········”·“··“”················“····“···············“·····”·······························一35设备·...................................................................................................................36抽样“··················································································”·························⋯⋯37检验的一般条件······”·····”·····“···“··········“·············”·”···········“·····，“················“一38样品的制备(分配、稀释、烹调等)·············”······“·”···”···················，.·····.....·..·..·..·.⋯⋯3第二篇使用等距标度或比率标度的检验···································“·“····”······.····..“....·.⋯⋯49步骤“··“······················”“····”········，···...
