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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67.240 (Sensory analysis)

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Document Number

BS ISO 13301:2018

Revision Level

2018 EDITION

Status

Current

Publication Date

April 26, 2018

Page Count

38

ISBN

9780580903854

International Equivalent

ISO 13301:2018

Committee Number

AW/12