Norm

ISO 11037:1999 en

Sensorische analyse - Algemene leidraad en beproevingsmethode voor de beoordeling van de kleur van voedsel

  • Deze norm is ingetrokken sinds 22-07-2011

52,00

Over deze norm

Status Ingetrokken
Aantal pagina's 11
Commissie Beleidscommissie Landbouw & Levensmiddelen
Gepubliceerd op 15-07-1999
Taal Engels
Gives general guidance and specifies a method for sensory evaluation of the colours of food products by visual comparison with colour standards. The given procedures are applicable to solid, semi-solid, powder and liquid food products, which can be opaque, translucent, cloudy or transparent in nature, as well as matt or glossy. General information is also given about viewing and lighting conditions to be used in various situations in sensory analysis, such as difference testing, profile analysis and grading methods, performed by panels of selected assessors or by individual experts in special situations.

Details

ICS-code 67.240
Nederlandse titel Sensorische analyse - Algemene leidraad en beproevingsmethode voor de beoordeling van de kleur van voedsel
Engelse titel Sensory analysis - General guidance and test method for assessment of the colour of foods
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