Three sections are given: 1. guidance and general conditions for two types of test; 2. tests using interval or ratio scales, for the evaluation of food products by the allocation of scores; 3. tests used evaluating specific food products, consisting of classifying these products as a whole or by their particular attributes, using ordinal scales, by means of a score or expression.
Status: WithdrawnPublication date: 1987-12
Edition: 1Number of pages: 7
Technical Committee: ISO/TC 34/SC 12 Sensory analysis
- ICS :
- 67.240 Sensory analysis
ISO 4121:1987Stage: 95.99
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