Committee E18 on Sensory Evaluation

ASTM E460-04

ASTM E460-04

Superseded Historical

Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage

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ASTM E253-04

ASTM E253-04

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E2346-04

ASTM E2346-04

Superseded Historical

Standard Guide for Sensory Evaluation of Household Hard Surface-Cleaning Products with Emphasis on Spray Triggers

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ASTM E1697-05

ASTM E1697-05

Superseded Historical

Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes

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ASTM E253-05

ASTM E253-05

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E1885-97(2003)

ASTM E1885-97(2003)

Superseded Historical

Standard Test Method for Sensory Analysis—Triangle Test

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ASTM E619-84(2003)

ASTM E619-84(2003)

Superseded Historical

Standard Practice for Evaluating Foreign Odors in Paper Packaging

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ASTM E1909-97(2003)

ASTM E1909-97(2003)

Superseded Historical

Standard Guide for Time-Intensity Evaluation of Sensory Attributes

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ASTM E253-03

ASTM E253-03

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E2299-03

ASTM E2299-03

Superseded Historical

Standard Guide for Sensory Evaluation of Products by Children

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ASTM E2262-03

ASTM E2262-03

Superseded Historical

Standard Practice for Estimating Thurstonian Discriminal Distances

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ASTM E460-88(2003)e1

ASTM E460-88(2003)e1

Superseded Historical

Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage

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ASTM E253-03a

ASTM E253-03a

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E1207-87(1997)

ASTM E1207-87(1997)

Superseded Historical

Standard Practice for The Sensory Evaluation of Axillary Deodorancy

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ASTM E1346-90(2000)

ASTM E1346-90(2000)

Superseded Historical

Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation

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