67.240 : Sensory analysis

ASTM E1958-22

ASTM E1958-22

Superseded Historical

Standard Guide for Sensory Claim Substantiation

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ASTM E253-23

ASTM E253-23

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E1346-16(2023)

ASTM E1346-16(2023)

Active Most Recent

Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation

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ASTM E3009-23

ASTM E3009-23

Superseded Historical

Standard Test Method for Sensory Analysis—Tetrad Test

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ASTM E253-08a

ASTM E253-08a

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E253-09

ASTM E253-09

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E253-09a

ASTM E253-09a

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E2262-03(2009)

ASTM E2262-03(2009)

Superseded Historical

Standard Practice for Estimating Thurstonian Discriminal Distances

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ASTM E1346-90(2010)

ASTM E1346-90(2010)

Superseded Historical

Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation

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ASTM E1871-10

ASTM E1871-10

Superseded Historical

Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages

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ASTM E253-10

ASTM E253-10

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E253-10a

ASTM E253-10a

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E1909-11

ASTM E1909-11

Superseded Historical

Standard Guide for Time-Intensity Evaluation of Sensory Attributes

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ASTM E253-11

ASTM E253-11

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E1083-00(2011)

ASTM E1083-00(2011)

Superseded Historical

Standard Test Method for Sensory Evaluation of Red Pepper Heat

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