BS-ISO-3972 › Sensory analysis. Methodology. Method of investigating sensitivity of taste
BS-ISO-3972
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2011 EDITION
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CURRENT
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Included in this current edition are the following subparts:
2011 EDITION - Nov. 30, 2011
2011 EDITION CORRIGENDUM 1 - Jan. 1, 2013
2011 EDITION CORRIGENDUM 1 - Jan. 1, 2013
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