BS 5929-4:1986
Methods for sensory analysis of food-Flavour profile methods
BSI Group , 07/31/1986
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Procedures for describing and assessing flavours reproducibly using the identity and intensity of individual attributes.Cross References:BS 5098BS 5929:Part 1ISO 5492
Product Information
Published:
07/31/1986
Pages:
10
ISBN:
0580152189
File Size:
1 file , 740 KB
Language:
English
Note:
This product is unavailable in Ukraine, Russia, Belarus
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