ASTM E1346-90(2006)
Historical Standard: ASTM E1346-90(2006) Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
SUPERSEDED (see Active link, below)
ASTM E1346
1. Scope
1.1 This practice covers the recommended procedures for bulk sampling, handling, and preparing edible vegetable oil (liquid at room temperature) prior to sensory evaluation.
1.2 This practice is consistent with the background information presented in ASTM STP 433, ASTM STP 434, and ASTM STP 758. These should be consulted for supplemental guidance.
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.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
AOCS Standard
Method-47 SamplingKeywords
edible vegetable oils; food; material handling; oils-vegetable; sampling-meat/related products; sensory evaluation-foods and beverages; vegetable oils;
ICS Code
ICS Number Code 67.200.10 (Animal and vegetable fats and oils); 67.240 (Sensory analysis)
DOI: 10.1520/E1346-90R06
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