ISO 11036:1994
Sensory analysis — Methodology — Texture profile
Reference number
ISO 11036:1994
Edición 1
1994-12
Retirada
ISO 11036:1994
19016
Retirada (Edición 1, 1994)

Resumen

Describes a method of developing a texture profile of food products or non-food products. This method is just one approach to sensory texture profile analysis. Other methods exist. It describes various steps in the process of establishing a complete description of the textural attributes of a product.

Informaciones generales

  •  : Retirada
     : 1994-12
    : Retirada de la Norma Internacional [95.99]
  •  : 1
     : 14
  • ISO/TC 34/SC 12
    67.240 
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