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BS ISO 3972:2011
Sensory analysis. Methodology. Method of investigating sensitivity of taste
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Summary
Testing conditions;Taste;Sensitivity;Performance testing;Personnel;Sensory analysis (food);Sensory analysis;Taste tests;Food testing
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 01/31/2013 |
| Page Count | 20 |
| Themes | Food testing |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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31/01/2013
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