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BS ISO 5496:2006+A1:2018
Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours
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Summary
Food testing;Cosmetics;Testing conditions;Olfactory analysis;Specimen preparation;Personnel;Food products;Training;Sensory analysis (food)
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 05/30/2018 |
| Page Count | 26 |
| Themes | Sensory analysis (food) |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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