SLNS/ISO 11037:2011
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Sensory analysis — Guidelines for sensory assessment of the colour of products
Description
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.
Additional information
| Compulsory | No |
|---|---|
| Pages | 18 |