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DIN 10455:1989-04
Sensory analysis of butter
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Summary
This standard specifies a method for the sensory analysis and the assessment of the attributes apperance, odor, taste and texture of butter. The samples are assessed by individual testing of a panel, consisting of five assessors, with a view to the attributes appearance, odor, tests and texture. The test is carried out by means of a scale comprising the numbers from 5 to 0.
Technical characteristics
| Publisher | Deutsche Institut für Normung e.V. (DIN) |
| Publication Date | 04/01/1989 |
| Cancellation Date | 09/01/2015 |
| Page Count | 4 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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