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The preparation technical requirements of reference sample for rice taste evaluation
Standard in brief
Scope of Application：
本标准规定了制备大米品尝评分参考样品的术语和定义、仪器、样品制备、均匀性检验、定值、稳定性试验、研制报告和定值报告、证书以及标签和包装。本标准适用于大米品尝评分参考样品的制备。
Basic information
Standard No：LS/T 1219-2018
Standard Name：大米品尝评分参考样品制备技术规范
English Name：The preparation technical requirements of reference sample for rice taste evaluation
Standard Status：现行
Release Date：2018-04-09
Effective Date：2018-07-01
Language of Publication：中文简体
Standard Classification
ICS Number：67.050
CCS Number：X04
Related Standards
Referenced Standards：GB 1350,GB/T 1354,GB/T 5491,GB/T 15000.3-2008,GB/T 15000.4,GB/T 15000.6,GB/T 15682,GB/T 24852,GB/T 29405
Publication Information
Number of pages：16
Number of words：22 K
Format：大16
Edition：1
Color Pages：0
Electronic Version：Yes
Color Images：No
Print Publication Date：2018-06-01
Standard Revision Information
Has Amendment：No
Other Information
Application Dept：国家粮食和物资储备局
Standard Type：QT
Standard Attribute：LS
Other Standard Number：1219
Drafter：段晓亮、孙辉、方秀利、欧阳姝虹、常柳、洪宇、陈瑶、周桂英
Drafting Organization：国家粮食局科学研究院
Management Organization：全国粮油标准化技术委员会(SAC/TC 270)
Proposing Department：国家粮食和物资储备局
