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ISO 13299 FRENCH

Analyse sensorielle - Méthodologie - Directives générales pour l’établissement d’un profil sensoriel

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Organization: ISO
Publication Date: 15 March 2016
Status: active
Page Count: 52
ICS Code (Sensory analysis): 67.240

Document History

ISO 13299 FRENCH
March 15, 2016
Analyse sensorielle - Méthodologie - Directives générales pour l’établissement d’un profil sensoriel
A description is not available for this item.
ISO 13299 FRENCH
March 1, 2003
Analyse sensorielle - Méthodologie - Directives générales pour l'établissement d'un profil sensoriel
A description is not available for this item.

References

This document is referenced by:
ISO 7304-1 - Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method
Published by ISO on March 1, 2016
This part of ISO 7304 sets out a method for estimation by sensory analysis of the cooking quality of alimentary pasta. Estimation takes place through the evaluation of the following: — firmness, by...
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