ISO 11036:1994
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ISO 11036:1994
19016

Abstract 

Describes a method of developing a texture profile of food products or non-food products. This method is just one approach to sensory texture profile analysis. Other methods exist. It describes various steps in the process of establishing a complete description of the textural attributes of a product.


General information 

  •  :  Withdrawn
     : 1994-12
  •  : 1
     : 14
  •  : ISO/TC 34/SC 12 Sensory analysis
  •  :
    67.240 Sensory analysis

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