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ASTM E1627-19 + Redline
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Standard Practice for Sensory Evaluation of Edible Oils and Fats
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1.1 This practice covers the recommended procedures for the sensory evaluation of edible oils and fats.
| Author | ASTM |
|---|---|
| Editor | ASTM |
| Document type | Standard |
| Format | File |
| ICS | 67.200.10 : Oilseeds
67.240 : Sensory analysis |
| Number of pages | 5 |
| Replace | ASTM E1627-11 + Redline |
| Year | 2019 |
| Document history | ASTM E1627-11 + Redline ASTM E1627-94(2004) + Redline ASTM E1627-94(1998) + Redline |
| Country | USA |
| Keyword | ASTM 1627;ASTM E1627;ASTM E1627;10.1520/E1627-19 |