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BS EN ISO 11136:2017+A1:2020
Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in a controlled area
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Summary
Food testing;Research methods;Consumers;Terminology;Sensory analysis (food);Testing;Analysis;Products;Vocabulary;Sensory analysis
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 10/21/2020 |
| Page Count | 54 |
| Themes | Sensory analysis |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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