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

Sept. 29, 2006

Replaces

BS 5929-9:1992

Page Count

26

ISBN

9780580982774

International Equivalent

ISO 5496:2006/Amd.1:2018

Committee Number

AW/12