BS-ISO-3972 Sensory analysis. Methodology. Method of investigating sensitivity of taste

BS-ISO-3972 - 2011 EDITION - CURRENT


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 2011 EDITION - Nov. 30, 2011
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Keywords

Testing conditions;Taste;Sensitivity;Performance testing;Personnel;Sensory analysis (food);Sensory analysis;Taste tests;Food testing

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Document Number

BS ISO 3972:2011

Revision Level

2011 EDITION

Status

Current

Publication Date

Jan. 31, 2013

Replaces

BS 5929-7:1992

Page Count

20

ISBN

9780580804366

International Equivalent

ISO 3972:2011/Cor 1:2012

Committee Number

AW/12