BS-ISO-5496 › Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours

BS-ISO-5496 - 2006/A1 EDITION - CURRENT
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Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours

Keywords

Food testing;Cosmetics;Testing conditions;Olfactory analysis;Specimen preparation;Personnel;Food products;Training;Sensory analysis (food)

To find similar documents by classification:

03.100.30 (Management of human resources Including staff training, staff responsibilities, staff qualifications and certification Welders' qualifications, see 25.160.01)

67.240 (Sensory analysis)

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Document Number

BS ISO 5496:2006+A1:2018

Revision Level

2006/A1 EDITION

Status

Current

Publication Date

May 30, 2018

Replaces

BS 5929-9:1992

Page Count

26

ISBN

9780580982774

International Equivalent

ISO 5496:2006/Amd 1:2018;ERROR

Committee Number

AW/12