Ссылочный номер
ISO 6564:1985
ISO 6564:1985
Sensory analysis — Methodology — Flavour profile methods
Версия 1
1985-10
В время отменен
ISO 6564:1985
12966
Отозвано (Версия 1, 1985)

Тезис

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.

Общая информация

  •  : Отозвано
     : 1985-10
    : Отмена международного стандарта [95.99]
  •  : 1
  • ISO/TC 34/SC 12
    67.240 
  • RSS обновления

Жизненный цикл

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