AS 2542.2.3-1988
Sensory analysis of foods, Part 2.3: Specific methods - Rating
Standards Australia , 01/01/1988
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Sets out guidelines for measuring the magnitude of a predefined sensory characteristic, e.g. sweetness, degree of liking, by assigning a rating on a response scale. Appendices propose examples of the types of rating scales to be used and specimen answer forms.
Product Information
Published:
01/01/1988
Pages:
7
File Size:
1 file , 43 KB
Language:
English
Note:
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