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
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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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BS ISO 13301:2018
April 26, 2018