ISO 6564:1985
w
ISO 6564:1985
12966

Abstract 

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.


General information 

  •  :  Withdrawn
     : 1985-10
  •  : 1
     : 6
  •  : ISO/TC 34/SC 12 Sensory analysis
  •  :
    67.240 Sensory analysis

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