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  • ASTM E 1627 : 1994 : R1998

    Superseded A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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    Standard Practice for Sensory Evaluation of Edible Oils and Fats

    Available format(s):  Hardcopy, PDF

    Superseded date:  09-04-2019

    Language(s):  English

    Published date:  10-11-1998

    Publisher:  American Society for Testing and Materials

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    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.

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    Committee E 18
    Document Type Standard Practice
    Product Note Reconfirmed 1998
    Publisher American Society for Testing and Materials
    Status Superseded
    Superseded By

    Standards Referenced By This Book - (Show below) - (Hide below)

    ASTM E 2262 : 2003 : R2014 Standard Practice for Estimating Thurstonian Discriminal Distances
    ASTM E 1871 : 2017 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
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