ASTM E 1346 : 2016 : REDLINE
Current
The latest, up-to-date edition.
Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
English
10-08-2016
Important note : Users cannot be edited or removed once added to your Multi user PDF.CONTAINED IN VOL. 15.08, 2016 Specifies the recommended procedures for bulk sampling, handling, and preparing edible vegetable oil (liquid at room temperature) prior to sensory evaluation.
| Committee |
E 18
|
| DocumentType |
Redline
|
| Pages |
4
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Current
|
1.1This practice covers the recommended procedures for bulk sampling, handling, and preparing edible vegetable oil (liquid at room temperature) prior to sensory evaluation.
1.2This practice is consistent with the background information presented in ASTM STP 433, ASTM Manual 26, and ASTM STP 758. These should be consulted for supplemental guidance.
1.3The values stated in SI units are to be regarded as standard. The values given in parentheses are for information only.
1.4This 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.
| ASTM E 1627 : 2011 : REDLINE | Standard Practice for Sensory Evaluation of Edible Oils and Fats |
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