{"id":338598,"date":"2024-10-19T23:41:46","date_gmt":"2024-10-19T23:41:46","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-31032019\/"},"modified":"2024-10-25T22:47:59","modified_gmt":"2024-10-25T22:47:59","slug":"bs-iso-31032019","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-31032019\/","title":{"rendered":"BS ISO 3103:2019"},"content":{"rendered":"
This document specifies a method for the preparation of a liquor of tea for use in sensory tests, by means of infusing the leaf.<\/p>\n
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
8<\/td>\n | 4 Principle 5 Apparatus 6 Sampling 7 Procedure 7.1 Test portion 7.2 Preparation of liquor 7.2.1 Preparation without milk <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 7.2.2 Preparation with milk (black tea only) 8 Test report <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | Annex A (informative) Examples of pots and bowls for the preparation of tea liquor <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Tea. Preparation of liquor for use in sensory tests<\/b><\/p>\n |