• ASTM E1627-11

ASTM E1627-11

Standard Practice for Sensory Evaluation of Edible Oils and Fats

ASTM International, 08/01/2011

Publisher: ASTM

File Format: PDF

$30.00$60.00


Published:01/08/2011

Pages:5

File Size:1 file , 72 KB

Note:This product is unavailable in Russia, Ukraine, Belarus

1.1 This practice covers the recommended procedures for the sensory evaluation of edible oils and fats.

1.2 This practice covers techniques for evaluating odor and flavor in fats and oils, for determining overall odor and flavor intensity, and the intensity of individual odors or flavors.

1.3 The techniques used in this practice are applicable to oils (liquid at room temperature) and liquified fats (solid at room temperature).

1.4 The values in SI units are to be regarded as the standard.

1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific precautions are given in Section 7.

More ASTM standard pdf

ASTM F1541-02(2011)e1

ASTM F1541-02(2011)e1

Standard Specification and Test Methods for External Skeletal Fixation Devices

$41.00 $83.00

ASTM D7155-11

ASTM D7155-11

Standard Practice for Evaluating Compatibility of Mixtures of Turbine Lubricating Oils

$30.00 $60.00

ASTM E1428-15

ASTM E1428-15

Standard Test Method for Evaluating the Performance of Antimicrobials in or on Polymeric Solids Against Staining by Streptomyce species (A Pink Stain Organism)

$25.00 $50.00

ASTM D7465/D7465M-15

ASTM D7465/D7465M-15

Standard Specification for Ethylene Propylene Diene Terpolymer (EPDM) Sheet Used In Geomembrane Applications

$29.00 $58.00