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Norm

ISO 5497:1982

Ausgabedatum: 1982 09 01

Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible

Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which ...
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Herausgeber:
International Organization for Standardization
Format:
Digital | 2 Seiten
Sprache:
Englisch

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.