-
-
Available Formats
- Availability
- Priced From ( in USD )
-
Available Formats
-
- Immediate download
- $58.00
- Add to Cart
-
- Printed Edition
- Ships in 1-2 business days
- $58.00
- Add to Cart
Customers Who Bought This Also Bought
-
ASTM E1750-23
Priced From $63.00 -
ASTM E1112-00(2018)
Priced From $42.00 -
ASTM E460-21
Priced From $46.00 -
ASTM E1159-15(2020)e1
Priced From $46.00
About This Item
Full Description
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.
Document History
-
ASTM E1627-19
Standard Practice for Sensory Evaluation of Edible Oils and Fats- Most Recent
-
ASTM E1627-11
Standard Practice for Sensory Evaluation of Edible Oils and Fats- Historical Version
-
ASTM E1627-94(2004)
viewing
Standard Practice for Sensory Evaluation of Edible Oils and Fats- Historical Version
-
ASTM E1627-94(1998)
Standard Practice for Sensory Evaluation of Edible Oils and Fats- Historical Version