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"Syrup Sensory Evaluation Method" group standard held an online discussion

 Last Update: 2022-05-20
 Source: Internet
 Author: User

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On the morning of April 19, 2022, the Standardization Technical Committee of China Non- staple Food Circulation Association held an online discussion meeting on the group standard " Syrup Sensory Evaluation Method" .

Guangdong Institute of Bioengineering, Guangxi University, Zhejiang Technology and Business University, Bee Research Institute, Academy of Agricultural Sciences, School of Food Science and Nutritional Engineering, China Agricultural University, Food Safety and Information Traceability Branch of China Non-staple Food Circulation Association, COFCO Sugar Holdings Co.
, Ltd.
, COFCO Relevant personnel from Nutrition and Health Research Institute and Shandong Xiangchi Jianyuan Biotechnology Co.
, Ltd.
attended the meeting
.
The meeting was chaired by the Standardization Technical Committee of China Non-staple Food Circulation Association
.

At the seminar, experts and drafting units discussed the positioning framework and main content of the standard, and experts put forward targeted revision opinions, which laid a further foundation for the improvement of the standard
.

Sensory evaluation of Chinese standard syrup

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