Résumé
Specification of a family of methods for describing and assessing the flavour of food products by qualified and trained assessors. The methods consists of procedures for describing and assessing in a reproducible way. The seperate attributes contributing to the formation of the overall impression given by the product are identified and their intensity assessed in order to build up a description of the flavour of the product. A annex A gives an example of completed form for the analysis.
Informations générales
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État actuel: AnnuléeDate de publication: 1985-10Stade: Annulation de la Norme internationale [95.99]
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Edition: 1Nombre de pages: 6
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Comité technique :ISO/TC 34/SC 12ICS :67.240
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