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BS ISO 13301:2018
Sensory analysis. Methodology. General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
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Summary
Food testing;Sensory analysis (food);Personnel;Paired comparison tests;Experimental design;Comparative tests;Statistical testing;Food products;Statistical methods of analysis;Testing conditions
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 04/26/2018 |
| Page Count | 38 |
| Themes | Testing conditions |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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