卷烟 中式卷烟风格感官评价方法
Cigarette—The sensory evaluation methods for Chinese-stylistic features
2014-03-24
YC/T 564-2018
基于消费体验的中式卷烟感官评价方法
The sensory evaluation methods for Chinese-stylistic cigarette based on consuming experience
2018-01-18
GB/T 25005-2010
感官分析 方便面感官评价方法
Sensory analysis--Methods for sensory evaluation of instant noodles
2010-09-02
YC/T 415-2011
烟草在制品 感官评价方法
Tobacco in processing—Sensory evaluation methods
2011-12-26
GB/T 43979-2024
室内LED显示屏光舒适度评价方法
Evaluation methods for visual comfort of indoor LED displays
2024-04-25
ISO 22935-2-2023
Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
牛奶和奶制品.感官分析.第2部分:感官评价方法
2023-04-12
YC/T 138-1998
烟草及烟草制品 感官评价方法
Tobacco and tobacco products—The sensory evaluation methods
1998-03-12
GB/T 21265-2007
辣椒辣度的感官评价方法
Pungency degree sensory evaluation method for capsicum
2007-12-24
ASTM E2454-20
Standard Guide for Sensory Evaluation Methods to Determine Sensory Shelf Life of Consumer Products
测定消费品感官保质期的感官评定方法的标准指南
2020-04-01
GOST R ISO 22935-2-2011
Молоко и молочные продукты. Органолептический анализ. Часть 2. Рекомендуемые методы органолептической оценки
牛奶和奶制品 感官分析第2部分推荐的感官评估方法
KS R 9216(2015 Confirm)
철도 차량－승차감 측정 및 평가 방법
铁路机车车辆试验与评价方法乘客的舒适性
2000-12-05
KS R 9216
철도 차량 — 승차감 측정 및 평가 방법
铁路车辆乘客舒适性试验和评价方法
2023-12-22
LS/T 6137-2020
米粉条食用品质感官评价方法
Method for sensory evaluation of rice vermicelli eating quality
2020-01-21
GB/T 38495-2020
感官分析 花椒麻度评价 斯科维尔指数法
Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method
2020-03-06
YC/T 587-2020
卷烟工厂生产制造水平综合评价方法
Comprehensive evaluation method for manufacturing level of cigarette factory
2020-05-22
YC/T 498-2014
再造烟叶(造纸法)感官评价方法
The evaluation methods of sensory quality for reconstituted tobacco(paper-process)
2014-03-24
GOST 31986-2012
Услуги общественного питания. Метод органолептической оценки качества продукции общественного питания
公共餐饮服务餐饮产品感官评价方法
2012-12-03
YC/T 579-2019
卷烟工业企业设备管理绩效评价方法
Performance evaluation methods of equipment management in cigarette industrial enterprises
2019-05-14
T/PJDZ 0005-2017
粳稻品种蒸煮食用品质感官评价方法
Method for sensory evaluation of japonica rice varieties cooking and eating quality
2017-03-12
DIN ISO 22935-2
Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
乳和乳制品.感官分析.第2部分:感官评定的推荐方法（ISO 22935-2-2009）