NF ISO 11036:2020
Current
Current
The latest, up-to-date edition.
Sensory analysis - Methodology - Texture profile
Published date
01-09-2020
Publisher
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This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).
| Committee |
ISO/TC 34
|
| DocumentType |
Standard
|
| PublisherName |
Association Francaise de Normalisation
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 11036:2020 | Identical |
Summarise
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