ISO-16657 Sensory analysis - Apparatus - Olive oil tasting glass

ISO-16657 - 1ST EDITION - CURRENT


Document Center Inc. is an authorized dealer of ISO standards.
The following bibliographic material is provided to assist you with your purchasing decision:


ISO 16657:2006 specifies the characteristics of a glass intended for use in the sensory analysis of the organoleptic attributes of odour, taste and flavour of virgin olive oils, for the classification of such oils. The glass is not intended for the analysis of the colour or texture of olive oils.

In addition, it describes an adapted heating unit used to reach and maintain the right temperature for this analysis.

ORDER

Price:

$45.00        

To find similar documents by classification:

67.240 (Sensory analysis)

67.260 (Plants and equipment for the food industry Refrigerating equipment, see 27.200 Cold rooms, see 97.130.20)

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 16657:2006

Revision Level

1ST EDITION

Status

Current

Publication Date

July 15, 2006

Committee Number

ISO/TC 34/SC 12