GB/T 25006-2010 English Version, GB/T 25006-2010 Sensory analysis—Methods for assessing modifications to the flavour of food due to packaging (English Version)

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GB/T 25006-2010 Sensory analysis—Methods for assessing modifications to the flavour of food due to packaging (English Version)
Standard No.:	GB/T 25006-2010	Status:	valid remind me the status change Email:
Target Language:	English	File Format:	PDF
Word Count:	12000 words	Translation Price(USD):	330.0 remind me the price change Email:
Implemented on:	2010-12-1	Delivery:	via email in 1~3 business day

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Standard No.:	GB/T 25006-2010
English Name:	Sensory analysis—Methods for assessing modifications to the flavour of food due to packaging
Chinese Name:	感官分析包装材料引起食品风味改变的评价方法
Chinese Classification:	X00 Standardization and quality management
Professional Classification:	GB National Standard
Source Content Issued by:	AQSIQ; SAC
Issued on:	2010-9-2
Implemented on:	2010-12-1
Status:	valid
Target Language:	English
File Format:	PDF
Word Count:	12000 words
Translation Price(USD):	330.0
Delivery:	via email in 1~3 business day

Standard

GB/T 25006-2010 Sensory analysis—Methods for assessing modifications to the flavour of food due to packaging (English Version)
Standard No.	GB/T 25006-2010
Status	valid
Language	English
File Format	PDF
Word Count	12000 words
Price(USD)	330.0
Implemented on	2010-12-1
Delivery	via email in 1~3 business day

Detail of GB/T 25006-2010

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Introduction of GB/T 25006-2010

本标准规定了由包装材料引起的食品(或模拟食品)感官特性变化的评价方法。
本标准可用于对产品适宜包装材料的初步筛选,也可用于在个别批次或生产环节中对包装材料进行后续的验收筛选(参见附录A)。
本标准适用于所有的食品包装材料(如纸、纸板、塑料、箔材、木材等)以及任何可能与食品接触的材料与制品(如厨房器具、包装涂层、印刷品或设备的某些部分如密封处或管道等),以根据强制性法规用感官分析技术方法来保证食品与其包装材料的兼容性。

Contents of GB/T 25006-2010

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