ISO-11036 › Historical Revision Information
Sensory Analysis - Methodology - Texture Profile
Document Center Inc. is an authorized dealer of ISO standards.
The following bibliographic material is provided to assist you with your purchasing decision:
The following bibliographic material is provided to assist you with your purchasing decision:
Describes a method of developing a texture profile of food products or non-food products. This method is just one approach to sensory texture profile analysis. Other methods exist. It describes various steps in the process of establishing a complete description of the textural attributes of a product.
To find similar documents by classification:
This document comes with our free Notification Service, good for the life of the document.
This document is available in either Paper or PDF format.
Document Number
ISO 11036:1994
Revision Level
1ST EDITION
Status
Superseded
Publication Date
Dec. 1, 1994
Committee Number
ISO TC 34/SC 12