ISO GENERAL PURPOSE METRIC SCREW THREADS – GAUGES AND GAUGING (ISO 1502:1996, IDT)
MS ISO 1502:2003 (CONFIRMED:2011)Status : Withdrawn
Format : PDF
This Malaysian Standard gives details for the manufacture and use of gauges for checking IS0 general-purpose metric screw threads with a basic profile in accordance with IS0 68.
NOT FOR SALE
"Please contact us if you are interested to purchase for reference."PLASTICS - INJECTION MOULDING OF TEST SPECIMENS OF THERMOPLASTIC MATERIALS - PART 4: DETERMINATION OF MOULDING SHRINKAGE (FIRST REVISION) (ISO 294-4:2001, COR. 1:2007, MOD)
MS 1501:2010Status : 1st Revision
Format : PDF
This Malaysian Standard specifies a method of determining the moulding shrinkage and post-moulding shrinkage of injection-moulded test specimens of thermoplastic material in the directions parallel to ....Read more
MAKANAN HALAL - PENGELUARAN, PENYEDIAAN, PENGENDALIAN DAN PENYIMPANAN - GARIS PANDUAN UMUM (SEMAKAN KEDUA)
MS 1500:2009 (BM)Status : 2nd Revision
Format : PDF
Standard Malaysia ini menyediakan bimbingan yang praktikal bagi industri makanan mengenai penyediaan dan pengendalian makanan halal (termasuk penambah nutrien). Ia bertujuan menyediakan peraturan asas ....Read more
HALAL FOOD - PRODUCTION, PREPARATION, HANDLING AND STORAGE - GENERAL GUIDELINES (SECOND REVISION)
MS 1500:2009 (E)Status : 2nd Revision
Format : PDF
This Malaysian Standard provides practical guidance for the food industry on the preparation and handling of halal food (including nutrient supplements) and to serve as a basic requirement for Halal f ....Read more
Sensory evaluation - Part 2: Test preparation: Section 1: General guidance for the design of test rooms (First revision)
MS 1499-2-1:2018Status : 1st Revision
Format : PDF
This Malaysian Standard describes guidance on the design of test rooms intended for the sensory evaluation of food and non-food products. It specifies requirements to set up a test room comprising a t ....Read more
Sensory evaluation - Part 3: General guide to methodology - Types and choice of test (First revision)
MS 1499-3:2018Status : 1st Revision
Format : PDF
This Malaysian Standard describes guidance on the methodology of sensory analysis. It specifies types of tests for the examination of food products by sensory analysis and includes some information on ....Read more
SENSORY EVALUATION : PART 2 : TEST PREPARATION : SECTION 1 : GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS
MS 1499: PART 2: SECTION 1:2001 (CONFIRMED:2011)Status : 1st Confirmation
Format : PDF
This Malaysian Standard gives general guidance for the design of test rooms intended for the sensory evaluation of food and non-food products. It describes the requirements to set up a test room compr ....Read more
Sensory evaluation - Part 2: Test preparation - Section 3: Sample preparation and presentation for food and drinks (First revision)
MS 1499-2-3:2012Status : 1st Revision
Format : PDF
This Malaysian Standard specifies the appropriate method for sample preparation and presentation for sensory evaluation of food and drinks.
SENSORY EVALUATION - PART 2: TEST PREPARATION - SECTION 2: TASTING CONTAINERS FOR FOOD AND DRINKS
MS 1499 PART 2: SECTION 2:2005 (CONFIRMED:2011)Status : 1st Confirmation
Format : PDF
This Malaysian Standard specifies the requirements of tasting containers used for sensory evaluation of food and drinks. The containers may be used for all types of sensory evaluation.
NOT FOR SALE
"Please contact us if you are interested to purchase for reference."SENSORY EVALUATION – PART 2: TEST PREPARATION – SECTION 3: SAMPLE PRE PARATION AND PRESENTATION
MS 1499: PART 2: SECTION 3:2006Status : Original
Format : PDF
This Malaysian Standard specifies the appropriate method for sample preparation and presentation for sensory evaluation of food and drinks