ISO 5497:1982
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The latest, up-to-date edition.
Sensory analysis Methodology Guidelines for the preparation of samples for which direct sensory analysis is not feasible
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
English, French
01-09-1982
Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which allows direct assessment of the organoleptic properties of a sample according to the analysis required, as follows: a) for assessment of the properties of the sample itself: mixing the sample with a chemically defined substance or addition to a food medium considered to be neutral; b) for assesment of the effects of the sample in a food preperation: adding the sample to the food preparation for which it is intended.
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