ISO 6564:1985 PDF
Sensory analysis — Methodology — Flavour profile methods
Название (английский):
ISO 6564:1985
Sensory analysis — Methodology — Flavour profile methods
- Статус документа:
- Отменён
- Формат:
- Электронный (PDF)
- Количество страниц:
- 6
- Дата публикации:
- 24 октября 1985 г.
- Издание:
- ISO IS 6564 edition 1 version 1
- ICS:
- 67.240
Тип поставки:
Язык документа:
Срок поставки:1 раб. дн. (перевод)
Цена:90 €
Описание (английский):
Specification of a family of methods for describing and assessing the flavour of food products by qualified and trained assessors. The methods consists of procedures for describing and assessing in a reproducible way. The seperate attributes contributing to the formation of the overall impression given by the product are identified and their intensity assessed in order to build up a description of the flavour of the product. A annex A gives an example of completed form for the analysis.
Технические детали
- Технический комитет
- ISO/TC 34/SC 12 - Sensory analysis
- SKU
- ISO 6564:1985
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