ISO 6564:1985 en

Sensory analysis - Methodology - Flavour profile methods

  • Deze norm is ingetrokken sinds 18-07-2012

31,57 38,20 Incl BTW

Over deze norm

Status Ingetrokken
Aantal pagina's 6
Commissie Beleidscommissie Landbouw & Levensmiddelen
Gepubliceerd op 24-10-1985
Taal Engels
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.


ICS-code 67.240
Engelse titel Sensory analysis - Methodology - Flavour profile methods



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