ISO 5497:1982
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ISO 5497:1982
11543

Abstract

 Preview

Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which allows direct assessment of the organoleptic properties of a sample according to the analysis required, as follows: a) for assessment of the properties of the sample itself: mixing the sample with a chemically defined substance or addition to a food medium considered to be neutral; b) for assesment of the effects of the sample in a food preperation: adding the sample to the food preparation for which it is intended.


General information 

  •  :  Published
     : 1982-09
  •  : 1
     : 2
  •  : ISO/TC 34/SC 12 Sensory analysis
  •  :
    67.240 Sensory analysis

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std 1 38 PDF
std 2 38 Paper
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