BS 5929-7:1992
Methods for sensory analysis of food-Investigating sensitivity of taste
BSI Group , 01/31/1992
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Procedures for familiarizing assessors with different tastes enabling them to distinguish between and identify the tastes at a series of concentrations.Cross References:BS 846: BS 1792BS 5098BS 5929:Part 1BS 7183ISO 385-3ISO 5492
Product Information
Published:
01/31/1992
Pages:
12
ISBN:
058020507X
File Size:
1 file , 330 KB
Language:
English
Note:
This product is unavailable in Ukraine, Russia, Belarus
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