BS-ISO-13301 Sensory analysis. Methodology. General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure

BS-ISO-13301 - 2018 EDITION - CURRENT


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Sensory analysis. Methodology. General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure

Keywords

Food testing, Sensory analysis (food), Personnel, Paired comparison tests, Experimental design, Comparative tests, Statistical testing, Food products, Statistical methods of analysis, Testing conditions

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Document Number

BS ISO 13301:2018

Revision Level

2018 EDITION

Status

Current

Publication Date

April 26, 2018

Page Count

36

ISBN

9780580903854

International Equivalent

ISO 13301:2018

Committee Number

AW/12