ISO 4121:1987 PDF
Sensory analysis — Methodology — Evaluation of food products by methods using scales
Название (английский):
ISO 4121:1987
Sensory analysis — Methodology — Evaluation of food products by methods using scales
- Статус документа:
- Отменён
- Формат:
- Электронный (PDF)
- Количество страниц:
- 7
- Дата публикации:
- 17 декабря 1987 г.
- Издание:
- ISO IS 4121 edition 1 version 1
- ICS:
- 67.240
Описание (английский):
Three sections are given: 1. guidance and general conditions for two types of test; 2. tests using interval or ratio scales, for the evaluation of food products by the allocation of scores; 3. tests used evaluating specific food products, consisting of classifying these products as a whole or by their particular attributes, using ordinal scales, by means of a score or expression.
Технические детали
- Технический комитет
- ISO/TC 34/SC 12 - Sensory analysis
- SKU
- ISO 4121:1987